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Healthy Chocolate Peanut Butter Lava Cake








YIELDS: 1 Serving

Measurement Style:


– 20g Hershey’s dark cocoa powder
– 33g chocolate whey
– 7g sugar-free fat-free chocolate pudding mix
– 10g coconut flour
– 30g egg liquid egg white
– 12g Jif Whips peanut butter
– water to consistency
– 1/2 tsp baking powder
– Stevia/Splenda to taste

*Note: When baking with protein powder, we recommend staying away from pure isolate powder as that does not bake well (turns recipes to a cardboard texture). Whey/Casein blends usually work best for baking — our favorite is Devotion Nutrition brand. Using another brand of protein powder may result in slightly different macros.


  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, combine cocoa powder, Stevia/Splenda to taste, whey, pudding mix, coconut flour, baking powder, Stevia to taste and liquid egg whites.
  3. Continue to mix ingredients and slowly add water until a thick brownie batter consistency is reached.
  4. Spray a small souffle dish with non-stick spray and pour in half of the batter. Place peanut butter in the center of the batter and cover with the rest of the chocolate cake batter.
  5. Bake in the oven for 15-30 minutes (baking time will vary widely depending on protein powder used), checking with a toothpick to see when it’s done. It’s okay if the middle of the cake is not dry, in fact, that is what you will want!
  6. Remove from oven and run a butter knife between the cake and the souffle dish. Place a small plate on top of the souffle dish and CAREFULLY (use oven mitts!) flip the souffle dish/plate so that the cake is plated. Enjoy!