GHOST® RecipesHQ


January 07, 2020
GHOST® Protein Coffee Cake

Got a sweet tooth? Try my Protein Fudge Brownies!

Since they're made with GHOST® Whey Milk Chocolate, they make a DELICIOUS AF pre or post-workout snack too – enjoy!


  • 1 Scoop GHOST® Whey Milk Chocolate
  • 392 grams Sweet Potato — cooked & mashed
  • 120 grams Almond Butter – melted
  • 112 grams Plain Nonfat Greek Yogurt
  • 40 grams Cocoa Powder
  • 28 grams Stevia Sweetened Chocolate Chips or Dark Chocolate Chips *Optional
  • ~15 grams Stevia – to taste
  • 1 gram Vanilla Extract
  • 1 gram Salt


  • 1/2 Scoop GHOST® Whey Milk Chocolate
  • 168 grams Plain Nonfat Greek Yogurt
  • 14 grams Stevia Sweetened Chocolate Chips or Dark Chocolate Chips – Melted *Optional
  • 10 grams Cocoa Powder
  • ~7 grams Stevia – to taste


  1. Preheat your oven to 160C
  2. Mix together mashed sweet potato + almond butter until you have a smooth mixture
  3. Add in remaining ingredients and mix well. You will have a thick batter
  4. Spray a 20x20cm pan with non-stick spray. Add batter. And, spread evenly.
  5. Bake for 25-30 minutes
  6. While brownies are baking, mix together your frosting ingredients and set aside
  7. Once the brownies are finished, allow brownies to cool completely
  8. Spread frosting evenly on brownies + freeze for about half an hour before slicing to ensure a clean-cut portion
  9. Makes 16 brownies; macros are noted per brownie
  • Wrap sweet potato in a wet paper towel and microwave for 8-12 minutes depending on its size. Once the potato is soft, remove from the microwave, and the skin should peel off much easier.
  • I prefer using Hershey’s Dark Cocoa Powder


Written by @haleycairo


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