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Ingredients
Ingredients for PB Layer (makes 2 8in Cakes):
25g Flex Vanilla Whey Protein Powder (or protein of your choice) Code “FDL” saves you 15% on proteincookiebutter.com
25g All Purpose Flour
12g Peanut Butter Party Protein Cookie Butter Powder
18g Coconut Flour
5g Zero Cal Sweetener of your choice
5g Baking Powder
130g Plain Nonfat Greek Yogurt
130g Egg Whites
50g Unsweetened Apple Sauce
Ingredients for Chocolate Layer (makes 2 8in Cakes):
25g Flex Vanilla Whey Protein Powder (or protein of your choice) Code “FDL” saves you 15% on proteincookiebutter.com
25g All Purpose Flour
15g Brownie Batter Protein Cookie Butter Powder
15g Black Cocoa Powder
5g Zero Cal Sweetener of your choice
5g Baking Powder
130g Plain Nonfat Greek Yogurt
130g Egg Whites
50g Unsweetened Apple Sauce
Ingredients for Protein Frosting:
128g Protein Cheesecake Frosting
Directions
1.) For each layer of cake, add all your dry ingredients into a bowl and mix to avoid clumping. Then add your wet ingredients and mix till combined.
2.) Now spray your 8in cake pans with non stick cooking spray and add your peanut butter batter layer evenly to each. Then evenly add your chocolate later to the top. Add to your air fryer at 250 degrees F for 20 minutes. If in the oven, bake at 350 degrees F for 18-20 minutes till you get those cracks in the top.
3.) Carefully take out the cakes from the cake pans and add to a cooling rack to cool.
4.) Once the cakes are cool, add your frosting on top as well as your butterfinger pieces and enjoy!