Chocolate Chip Protein Bundt Cake – The Best Healthy Recipe

Chocolate Chip Protein Bundt Cake is the best healthy recipe ever – with protein powder, no sugar, low fat and sugar free chocolate chips too! Easy and delicious.

Who said you can’t have your cake and eat it too? This scrumptious bundt cake is not your average treat. Packed with high-quality protein and wholesome ingredients, it’s a delightful way to sneak in some extra nutrients while reveling in the pure pleasure of chocolatey goodness.

Whether you’re a fitness enthusiast, a health-conscious foodie, or simply someone who appreciates a heavenly dessert, this recipe is sure to become your new favorite. So, grab your apron, preheat the oven, and let’s embark on a journey to baking bliss! From busy mornings to festive gatherings, this Chocolate Chip Protein Bundt Cake will be a show-stopper at any occasion

Ingredients for Chocolate Protein Bundt Cake

This chocolate protein bundt cake recipe is made simple and healthy ingredients and 3 sources of chocolate – the protein powder, cocoa powder and chocolate syrup too!

• Whole Wheat Pastry Flour
• Whey-Casein Vanilla Protein Powder needed for a high protein chocolate chip bundt cake, and also replace most of the sugar.
  I used Whey-Casein Vanilla protein powder from Quest Nutrition.
• Peanut Butter Powder also known as Powdered Peanut Butter. I recommend Lakanto for a sugar free version (the code HAYLSKITCHEN gives you a discount). Or you could use the one from PbFit too.
• 1:1 Zero Calorie Sugar Substitute – I use Lakanto, to keep this recipe sugar-free;  (code HAYLSKITCHEN for a discount here)
• Unsweetened Applesauce
• Non-fat plain Greek Yogurt
• Unsweetened Almond Milk
• Eggs
• Oil
• Vanilla Extract
• Baking Soda
• Baking Powder
• Salt

And then for the choco chip bundt cake part:

• Sugar-free Chocolate Chips: I use Lily’s!

Topping

• Zero Calorie Powdered  Sugar Substitute – I use Lakanto here as well (code HAYLSKITCHEN for a discount here)

How to make the best Chocolate Chip Bundt Cake with Protein Powder

This chocolate chip bundt cake with protein powder is really super easy to make. Here’s what you need to do:

1. Preheat the oven to 350°F.

2. Mix all dry ingredients in a large bowl – flour, vanilla protein powder, unflavored protein powder, peanut butter powder, sweetener, baking soda, baking powder, salt.

3. Add wet ingredients: applesauce, yogurt, milk, eggs, oil, vanilla.
   Whisk until mostly combined. Stop when flour steaks still left.

4. Add chocolate chips and fold to combine.
   Don’t over-mix the batter! Gently fold; over-mixing will make your poke cake dense because of the protein powder and wheat flour.
   Taste the batter and see if you need some extra sweetener.
   Use stevia powder to maintain the consistency of the batter and have healthy, sugar free chocolate chip bundt cake.

5. Brush inside of 12-cup bundt pan with oil, and dust with flour.
   This is to prevent the chocolate chip protein bundt cake from sticking to the pan.
   Do this just before pouring batter into pan to prevent oil from dripping to the bottom of the pan.
   
6. Pour batter into bundt pan and bake for 40 min.

7. Stop baking when tester/knife comes out just dry, but moist.
   Don’t over-bake the cake or it will get tough.

8. Loosen edges of cake from pan using small spatula.
   Let cake cool in pan 5 minutes, then flip onto cooling rack to cool.
   (To prevent cake from stocking to pan).

9. Sprinkle on sugar-free powdered sugar.

How to store Low Calorie Chocolate Chip Bundt Cake:

Store this low calorie chocolate chip bundt cake in an airtight container on the countertop for a couple of hours or in the fridge for upto 4 days.

For longer term, store healthy chocolate chip bundt cake slices individually wrapped in plastic wrap and then placed in freezer-safe zipper bags. Freeze for 2-3 months and thaw before eating.

Alternatives for Healthy Chocolate Chip Bundt Cake Recipe:

I really recommend the ingredients I used for this recipe, but theres a lot of other options to try for this healthy chocolate chip bundt cake recipe:

• Whole Wheat Pastry Flour: Use All purpose flour or 1:1 Gluten Free Baking Flour in the same amount by weight, not cups.
• Unflavored Protein Powder: ½ cup flour, but also reduce Yogurt to ¾ cup
• 1:1 Zero Calorie Sugar Replacement: Regular confectioners sugar or coconut sugar (this won’t be sugar free though, and also higher in calories)
• Unsweetened Applesauce: Pumpkin Puree or Mashed Banana, but this would change the flavor a bit.
• Greek Yogurt: Coconut Yogurt
• Almond Milk: Regular milk
• Sugar-free Chocolate Chips: Regular Chocolate chips

More Protein Bundt Cake Recipes:

• Chocolate Protein Bundt Cake
• Mini Chocolate Protein Cakes

More High Protein Chocolate Chip Cookie related Recipes:

• Protein Chocolate Chip Cookie Trifle
• Chocolate Chip Protein Bars with Potato Chips
• Healthy Chocolate Chip Cookie Delight 
• Chocolate Chip Protein Pop Tarts
• Chocolate Chip Protein Skillet Cookie
• Chocolate Chip Sweet Potato Protein Oatmeal Cookies

Chocolate Chip Protein Bundt Cake – Best Healthy Recipe

5 from 1 vote

Print recipe Pin Recipe

Prep Time5 minutes mins

Cook Time40 minutes mins

Total Time45 minutes mins

Servings: 12 slices

Calories: 238kcal

Course: Dessert, Post-Workout, Snack

Cuisine: American

Chocolate Chip Protein Bundt Cake is the best healthy recipe ever – with protein powder, no sugar, low fat and sugar free chocolate chips too! Easy and delicious.

Ingredients

• 1¾ cup Whole Wheat Pastry Flour, see post for subs, 210g
• 1 cup Vanilla Protein Powder (Whey-casein), 90g
• ½ cup Unflavored Protein Powder (Whey-casein), 45g
• ½ cup Peanut Butter Powder, 48g
• ¼ cup Zero Calorie 1:1 Sugar Replacement, 48g
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• ½ tsp Salt
• 1 cup Unsweetened Applesauce, 240g
• 1 cup Non-fat Greek Yogurt, 225g
• ¼ cup Unsweetened Almond Milk, 60ml
• 4 Eggs
• 3 Tbsp Oil
• 1 Tbsp Vanilla Extract
• ⅔ cup Chocolate Chips, Sugar-free recommended below, 149g

Topping:

• Zero Calorie Powdered Sugar Replacement

Instructions

• Preheat oven to 350°F.
• In a large bowl, whisk dry ingredients: flour, vanilla protein powder, unflavored protein powder, peanut butter powder, zero calorie sugar replacement, baking soda, baking powder and salt.
• Add in wet ingredients: applesauce, yogurt, milk, eggs, oil, vanilla extract.

  Whisk until mostly combined (still some flour streaks left).
• Add chocolate chips and fold (with spatula) until just combined.

  DO NOT OVER-MIX or protein powder will make the cake dense.
• Brush insides of 12-cup bundt pan with oil and dust with flour.

  This is required to prevent cake from sticking to pan, and needs to be done just before baking.
• Pour batter into pan, and bake for 40 minutes.

  A tester inserted into the center should come out clean but moist, and center of cake springy to touch.
• Loosen edges of cake from pan using small spatula.
• Let cake cool in pan 5 minutes, then flip onto cooling rack to cool.

Topping:

• Sprinkle on powdered sugar.

Notes

• Nutrition details are calculated using products recommended below.
• See post for alternate ingredients, tips and storage options.

Product Recommendations:

• Quest Nutrition Vanilla Whey-Casein Protein Powder
• Quest Nutrition Multi-purpose Mix (Unflavored) Whey-Casein Protein Powder
• Lakanto Peanut Butter Powder
  • Use code HAYLSKITCHEN for a discount off your order
• Lily’s Dark Chocolate Baking Chips

Nutrition:

• Servings: 12 slices | Serving size: 1
• Calories: 238kcal
• Fat: 9.6g | Saturated fat: 3g
• Carbohydrates: 30.2g | Fiber: 8g | Sugar: 2.8g
• Protein: 17.9g