CINNAMON SWIRL CAKE

Ingredients:

• 30g oats
• 150g egg whites
• 1 scoop vanilla protein powder (35g)
• 1 tablespoon Sugar-free syrup
• 1 teaspoon cinnamon
• 40g chocolate chips
• Water (if needed)

Instructions:

1. Preheat the oven to 325 F (165 C)
2. Blend the oats, egg white, and a bit of water (if needed) until the consistency is smooth.
3. Pour the mixture into a bowl. Whisk it together with the protein powder and sugar-free syrup. The mixture should be like thick pancake batter.
4. Pour half of the batter into a small non-stick pan and sprinkle with two-thirds of the cinnamon. Pour the remaining batter and sprinkle with the rest of the cinnamon.
5. Pull a knife through the batter a few times to slightly mix in the cinnamon.
6. Bake for 35 minutes and let it rest for a few minutes.
7. Melt the chocolate chips using a double method (hot water bowl) then pour the melted chocolate over the cake.
8. Refrigerate approximately for about 5 to 10 minutes until the chocolate coating is set.
9. Cut in half and serve.