MINI CHOCOLATE MINT CAKES

 

  • Cooking Time: 12-15
  • Servings: 12
  • Preparation Time: 5

Ingredients

  • 2 eggs, beaten
  • 6 tablespoons of milk
  • 4 tablespoons of sugar free torani syrup (peppermint)
  • 4 tablespoons of no sugar added applesauce
  • 6 tablespoons of arrowhead mills multi grain pancake mix
  • 4 tablespoons sugar free fat free chocolate fudge pudding mix
  • 2 scoops chocolate protein powder
  • pinch of salt
  • 4 tablespoons hersey's sugar free chocolate chips
  • 4 sugar free peppermint candies, crushed

Directions

  • Mix the eggs, milk, syrup, and applesauce.
  • Mix all the dry ingredients together in a separate bowl.
  • Add the dry ingredients to the egg mixture and mix until smooth and blended.
  • Spray each of the mini molds with nonstick spray.
  • Divide the batter evenly between the 12 mini cake molds.
  • Bake in a preheated 350 degree oven for 12-15 minutes.
  • Take the cakes out and cool on a rack.
  • Melt the chocolate chips in a ziplock bag in the microwave at 20 second intervals, squishing the bag in between until melted.
  • Cut a tiny tip off the bag and drizzle the chocolate over the cakes.
  • Sprinkle with the crushed candies.

Notes

I bought this very cute mini fluted tube pan and wanted to make a weight loss surgery friendly dessert with it. I tweaked the 5 minute sugar free chocolate peppermint cake recipe from www.theworldaccordingtoeggface.com to come up with this.

Categories: High Protein  Sugar-Free 
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