If I told you that you could eat chocolate muffins and still BLAST away fat because they contained just 1g carb per muffin, would you believe me?
I created this recipe myself. I basically wanted a way to enjoy these kinds of treats and still get ripped at the same time.
This is one of my recipes from Total Six Pack Abs. But I’ve decided that it’s too good not to share with ALL my readers.
For your information, other recipes in T.S.P.A. include:
- Very low-carb protein Pancakes (they taste like regular pancakes!)
- 1-minute low-carb Bread (however, your T.S.P.A. carb allowance lets you have a couple slices of regular bread if you wish)
Anyway, let’s get on with it.
Here’s the ingredients list:
Item & Carb Count
- 1 egg 0.25g
- 1/2 teaspoon vanilla extract 0g
- 1 Tbs. heavy cream 0g
- 15 grams Cocoa powder (Tesco brand) 3g
- 10 grams soy protein isolate 0g
- 10 tsp. of granulated splenda 5g OR a few drops of Liquid Sucralose 0g
- 1/2 tsp. baking powder 0g
- 1.5 Tbs. softened butter 0g
Total Carbs – 3.25g (using liquid sucralose) or 8.25g (using granulated splenda). The whole batch makes 3 muffins at 1g carbohydrate each! (or 2.75g carbs per muffin if using granulated splenda).
Here is the nutritional breakdown for the whole batch using liquid sucralose…
- 386.3 Calories
- 17.5g Protein
- 33.7g Fat
- 3.25g Carbs
You’ll have to check your own specific brands to get exact measurements. The above numbers are based on my own local brands.
Note: There are also lower-fat tips in the book for people that are at a more advanced stage of the program and want that “Shrink-Wrapped” midsection look.
How To Make Them…
In a small bowl, beat the egg and add the vanilla and cream. Melt the butter in the microwave and add this to the mixture. Now add the splenda and mix in well.
In a separate bowl mix your protein powder, cocoa powder, and baking powder. To this add your liquid mixture as above and keep mixing until you get a smooth consistency throughout. (Now lick your fingers!! You’ll want it all in goo form!)
How To Cook
Pour the mixture into 3 muffin holders and simply pop them into the oven at 480F/250C for 15 mins. Voila!
And yes, they really are delicious. Now, strictly speaking you can use whey protein isolate instead of soy, but they’ll turn out very dry. However, soy isolate should only be used for recipes such as these. On T.S.P.A., or any plan, the vast majority of your protein will come from food and secondarily from whey protein supplementation).
They look like this… (pics submitted by TSPA’er and forum member Mark Chapman).
I hope you love this recipe as much as I do. Can I ask you to tell others about my recipes both online and offline? Thanks! 🙂
Eat Well | Get RIPPED!
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