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RECIPE
9 INGREDIENTS4 STEPS5HR 15MIN

Fit Protein Ice Cream Cake

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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Refresh yourself with this ice cream cake, low carb, low fat, and high in protein! The treat without the threat!

5HR 15MIN

Total Time

15MIN

Active Time
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
1
Serves 1
Cake Base
1 1/2 Tbsp
Creamy Peanut Butter
1 Tbsp
Granulated Erythritol
1 Tbsp
Coconut Oil
Ice Cream
1 2/3 cups
Sliced Frozen  Bananas
1/4 cup
Peanut Butter
1/4 cup
Cacao Powder
Toppings
to taste
Sugar-Free Chocolate Syrup
to taste
Peanuts , crushed
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Nutrition Per Serving
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CALORIES
1262
FAT
77.4 g
PROTEIN
37.1 g
CARBS
135.3 g

Directions

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Step 1
In a blender pulse together the Old Fashioned Rolled Oats (40 gram), Creamy Peanut Butter (30 gram), Granulated Erythritol (1 tablespoon), and Coconut Oil (1 tablespoon) to make the base.
Step 2
Then press it at the bottom of your cake pan, I used one with a removable base, refrigerate for at least 1 hour.
Step 3
Next, prepare the ice cream. In a food processor pulse Banana (250 gram), Cacao Powder (25 gram), and Peanut Butter (80 gram) until it gets creamy but not watery. Pour the ice cream on the base and place it in your freezer for 4 hours.
Step 4
When ready to serve drizzle the top with some Peanuts (to taste) and some Sugar-Free Chocolate Syrup (to taste).

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Nutrition Per Serving
Calories
1262
% Daily Value*
Fat
77.4 g
99%
Saturated Fat
23.0 g
115%
Trans Fat
0.1 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
135.3 g
49%
Fiber
18.0 g
64%
Sugars
44.4 g
--
Protein
37.1 g
74%
Sodium
460.6 mg
20%
Vitamin D
--
--
Calcium
133.6 mg
10%
Iron
16.2 mg
90%
Potassium
1903.2 mg
40%
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