Chocolate Coconut Mousse cake with Coconut Frosting

by Devenee
Chocolate Coconut Mousse cake with Coconut Frosting


Cake ingredients:

3-4 T unsweetened Almond coconut milk

2 T About Time chocolate protein

2 T pumpkin

2 T coconut flour

1 T unsweetened coconut

1 packet Stevia

1 t vanilla extract

1/4 t baking powder

1/8 t salt

1/8 t cinnamon


Preheat oven to 330 degrees. Mix pumpkin, vanilla and almond milk together in 1 bowl. Add all other ingredients to another bowl and mix well. add wet to dry ingredients and mix together. Spray 2 lined muffin tins. Bake 2 cakes for 22-25 minutes. cool completely

yields 2 cakes. Nutritionals per cake

calories- 92

fat- 3 g

Carbs- 4.5 g

protein- 7.8 g


Coconut Frosting ingredients:

3 T unsweetened coconut flakes

2 T light coconut milk

1 T About Time vanilla or birthday cake whey isolate

1/2 t vanilla extract

dash of salt

Use a magic bullet or a small grinder, food processor. Add unsweetened coconut flakes and blend 2 -3 minutes. Add all other ingredients and blend another 2-3 minutes. Place in fridge until cakes are cooled completely. Yields 4 T. serving is 1 T

per serving:


fat-3.25 g

carbs- .825 g

protein- 1.9 g


Approved by Sean Marszalek CEO SDC Nutrition, Inc

The post Chocolate Coconut Mousse cake with Coconut Frosting appeared first on About Time.

by Devenee


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