✅ Macros per PB Cup Rice Cake:
171 Cals, 22g Carbs, 3.5g Fat, 13g Protein
✳️ Ingredients (makes 4):
4 Plain Rice Cakes
✳️ Protein Whipped Frosting:
90g Fat Free Whipped Cream
30g Vanilla Whey/Casein Blend Protein Powder (I use my brand aka @flex_brands aka the best protein for recipes in the game! “FDL” saves you 15%!)
3g Zero Cal Sweetener
✳️ Protein PB Layer:
30g Vanilla Whey/Casein Blend Protein Powder (I use my brand aka @flex_brands aka the best protein for recipes in the game! “FDL” saves you 15%!)
20g Powdered PB
2g Zero Cal Sweetener
Unsweetened Almond Milk
✳️ Chocolate Drizzle:
30g Mini Chocolate Chips
❇️ Directions:
1️⃣ First, make your protein whipped frosting. Add all your ingredients into a bowl and mix till smooth.
2️⃣ Next up is the protein pb layer. Add all your dry ingredients into a bowl and mix to avoid clumping. Then slowly add your almond milk and mix till you have an icing-like consistency.
3️⃣ Now it’s time to put together the rice cakes. This recipe makes 4. So add 1/4th of your whipped protein frosting to each rice cake. Then 1/4th of the protein pb icing to each.
4️⃣ Melt your mini chocolate chips (I microwaved them in a small dish for 30 seconds) and drizzle them on top of each rice cake.
5️⃣ Sprinkle some sea salt flakes on top and then add to the freezer for at least an hour to set. Then enjoy!