THANK GOD for the little things in life.

Every day I find thrill in little things like a perfectly hot cup of green tea, blasting Clair du Lune when it plays on my Pandora, and clean hair. I love this about myself because it truly makes life better. Never forget to celebrate little things!

Today I’m giving you something to celebrate!

After about 8 years – no, I’m not joking – I have finally perfected ANOTHER one of my favorite recipes EVER and I’m going to share it with you!

Introducing…Chocolate Chip Protein Perfect Breakfast Cake!!!!!!

The reason this recipe is so important:

  • Nearly every client of mine struggles with finding breakfast options that are delicious and give you fuel for the day
  • What you eat for breakfast literally programs your body for fat storage OR fat burning for the entire day
  • Protein at breakfast is critical to stabilize blood sugar, optimize energy and boost brain performance
  • A macronutrient balanced breakfast promotes fat burning and weight loss
  • Every one needs a breakfast option that is easy to make ahead of time for grab-and-go mornings
  • This delicious cake also serves as a fantastic pre-workout option
  • Literally feels like you are having a small cheat meal

Literally, I could go on and on about this recipe. Instead, I’m going to share it with you so that you can add your own reasons as to why it’s THE BEST!

PS! I reserve exclusive content just for the members of my Inner Circle email update list. If you’d like to get more inside tips from me on health, fitness and weight loss that aren’t shared here on the Blog, you can sign up at the top right of this page. It’s free!



Liquid egg whites      736 grams | 3 cups

Old fashioned rolled oats 190 grams | 2 cups

(-OR- Oat flour          1 3/4 cups)

Unsalted butter         56 grams | ½ stick

(-OR- Coconut oil       3 Tb + 1 tsp)

Stevia-sweetened chocolate chips         84 grams | ½ cup

Banana, medium       178 grams | 1 + ½

Coconut flour            3 Tb

Salt                              1 tsp

Baking powder          ½ tsp


Blender                                                                      9×9 inch baking pan

Large mixing bowl                                                   Pam for Baking spray

Whisk                                                                         Tupperware for storage

Measuring cups and spoons


  1. Preheat oven to 350 degrees
  2. Spray a 9×9 inch-baking pan with Pam for Baking spray. Set aside.
  3. Place rolled oats, coconut flour, salt, baking powder, into a blender and blend for 1 minute until an even flour consistency. Place into a very large mixing bowl and set aside.
  4. If using butter, melt over a low flame, or in a microwave.
  5. Place banana, egg whites, and butter, in the blender and blend for 30 seconds.
  6. Add the liquid mixture from the blender into the dry ingredients. Whisk just until there are no flour clumps. Let this mixture stand for 10 minutes.
  7. Pour batter into pan. Evenly sprinkle the chocolate chips over the batter and gently tap into the cake.
  8. Bake for 20 minutes. Rotate the pan ¼ turn and cook for another 20 minutes or until solid in the center of the cake. Bake slightly longer for drier texture.
  9. Let cake cool completely. Cut into 4 or 6 pieces.
  10. Place each piece in a Tupperware container or tin foil for easy grab-and-go.




4 pieces: 437 calories each

6 pieces: 291 calories each

Variation: Drizzle 1 Tb of maple syrup on top of each piece:


4 pieces: 487 calories each

6 pieces: 351 calories each

If you need some extra carbs, the maple syrup makes it taste even better! Literally THE BEST breakfast cake.

As always, I’d love to hear from you. Try out this recipe and let me know what you think! Tell me ALL the ways that it changed your life! Please share your thoughts in the Comments section below!


14 replies
    • Holly Perkins
      Holly Perkins says:

      Yes you can, but you’ll need to adjust the number of eggs. I’m not sure what that would be, so you’ll just have to try it and see.

  1. Emmy
    Emmy says:

    Oh my goodness! This has revolutionized my breakfast/snack life! I love them! 🙂 I’ve already made so many batches! I have a question… sometimes after 3 or 4 days they start to get soggy. Does that ever happen when you make them? I usually just put in a tupperware and leave on the counter… should I put in refrigerator? Just wondering if there is a trick to make them last longer. Thanks again for an amazing recipe! 🙂 Mmmmmm!

    • Holly Perkins
      Holly Perkins says:

      Hi Emmy!

      So happy to hear you are loving the recipe =) LOVE them so much!

      If they are getting soggy, I would suggest cooking them a little longer and also putting them in the fridge.
      Don’t hesitate to reach out with any other question.

      In strength,

  2. Kelly
    Kelly says:

    This sounds great! Where do you find Stevie sweetened chocolate chips though? Are there certain brands you recommend?

    • Libby
      Libby says:

      I was also curious about this–Google revealed Hershey makes sugar free chips but they’re sweetened with maltitol instead. It’s a sugar alcohol which some people have problems with. But it seems readily available at stores like Walmart, Schnucks, Hy-Vee in my area. I did also find a recipe (on a blog called All Day I Dream About Food) to make your own if you really want to get hands-on!

      • Jasmine
        Jasmine says:

        There is a brand called Lily’s that makes stevia (no sugar added) baking chips. They’re definitely carried at Whole Foods, but may be in other standard grocery stores.


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