KETO PEANUT BUTTER CHOCOLATE CHIP CAKE

 
 

DIRECTIONS:

  1. 3 cups Peanut Butter Cake Nix, 3 cups Egg Whites, one and a half cups Plain Nonfat Greek Yogurt

  2. Mix, spray the pan, pour into pan and top with Lily’s Chocolate Chips. Bake at 350 for 45 minutes.

  3. Cut into 12 pieces, wrap in parchment paper, freeze in a Ziploc bag and enjoy

INGREDIENTS:

  • Peanut Butter Cake Mix

  • Egg Whites

  • Plain Nonfat Greek Yogurt

  • Butter or Olive Oil Spray

  • Lily’s Chocolate Chips

ENJOY!