Flourless Peanut Butter Chocolate Cakes

Flourless Peanut Butter Chocolate Cakes

Flourless Peanut Butter Chocolate Cakes

Ingredients:

  • One 15-oz. can black beans, drained and rinsed
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
  • 1/3 cup unsweetened applesauce
  • 1/3 cup canned pure pumpkin
  • 1/4 cup Truvia spoonable calorie-free sweetener
  • 1 1/2 tsp. baking powder
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 3 tbsp. peanut butter baking chips, chopped

Directions:

  1. Preheat oven to 350 degrees. Generously spray 8 cups of a 12-cup muffin pan with nonstick spray.
  2. Place all ingredients except peanut butter chips in a food processor. Puree until completely smooth and uniform.
  3. Fold in 1 tbsp. chopped peanut butter chips.
  4. Evenly distribute batter into the 8 cups of the muffin pan, and smooth out the tops. Sprinkle with remaining 2 tbsp. chopped peanut butter chips, and lightly press into the batter.
  5. Bake until a toothpick (or knife) inserted into the center of a cake comes out mostly clean, 35 – 40 minutes.
  6. Let cool completely, about 1 hour.
  7. Refrigerate leftovers.

MAKES 8 SERVINGS

1/8th of recipe (1 cake): 105 calories, 2.5g total fat (1.5g sat fat), 326mg sodium, 21.5g carbs, 4.5g fiber, 4g sugars, 6g protein — SmartPoints   3

All posted nutrition information is approximate and has been calculated using the nutrition calculator on myfitnesspal.com. Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.


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My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

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