Prep time: 25 minutes
Cooking time: 15 minutes (freezing time)
Number of servings: 3
Nutrition Value 1 piece
This tasty Chocolate Cake bomb recipe is perfect for dinner parties as you can make it ahead of time. Made with healthy fats from coconut and cocoa it’s also low carb and low sugar whilst being high in protein and keto friendly.
This recipe makes three relatively large servings and can be made into four instead if you’d prefer a smaller serving size.
Give this recipe a go for your next dinner party or as a weekend treat!
Cake Bomb Ingredients
For the chocolate bombs
½ scoop Pea Protein Roasted Cocoa
½ cup unsweetened cocoa powder
2tbsp almond butter
1tbsp Nutristrength coconut oil, room temperature
2tsp natural sweetener (we used erythritol)
½ cup almond milk
For the vanilla whipped cream
1 scoop Whey Protein Classic Vanilla
1 cup (200ml) coconut cream
2tbsp unsweetened cocoa powder
Cake Bomb Method
- For the chocolate bombs, in a medium bowl, mix together all of the ingredients until well combined. Using an ice cream scoop, divide the batter into three balls and place it on a tray. Transfer to the fridge to set.
- For the whipped cream, add chilled coconut cream and whey protein into a bowl and beat on medium-high speed until completely whipped and thick. Set the bowl in the fridge.
- Remove whipped cream from the fridge once the bombs have set and top the chocolate bombs with the cream.
- Sift a layer of cocoa powder all over the top. Enjoy!
This impressive, Instagram worthy recipe is so surprisingly simple to make and gives a great alternative to processed whipped cream. Give it a try and remember to tag us in your photos for us to share on our IG Story with #ExploreSomethingNew.