I have a cookie monster in my house. …And she comes in the shape of a 10 year old girl. It’s amazing how I bought a huge container of chocolate chip cookies from the store this week and magically 3/4ths of the cookies have disappeared in the matter of just a couple of days.
That being said, I’m not about to venture out for another box. So, I thought I would whip up a delicious chocolate chip cookie inspired dessert of some sort. This Chocolate Chip Bundt Cake is the perfect guilt-free way to enjoy chocolate chip cookies any time.
I lightened this Chocolate Chip Bundt Cake up and made it a bit better for you by using some whole wheat flour in there. I also subbed some natural sweetener for the sugar and greek yogurt in place of sour cream. Why, you ask? Greek yogurt gives a small boost of protein and fewer calories. Plus, it’s basically the same thing and you’ll almost never be able to tell the difference. It’s one of my all time favorite healthy swaps.
I found that this Chocolate Chip Bundt Cake was a great way to use up leftover chocolate chips from my pantry. I used some small, some regular, and some GIANT chocolate chips. All of them were semi-sweet though.
TheSkinnyFork.com A delicious chocolate chip cookie inspired bundt cake. It's great for breakfast, brunch, or even as a dessert! Prep Time: 10 Minutes • Cook Time: 55 Minutes
Servings: 16 • Serving Size: 1 Slice • Calories: 305 • Fat: 18 g • Saturated Fat: 11 g • Carb: 39 g • Fiber: 1 g • Protein: 5 g • Sugar: 16 g • Sodium: 108 mg
Cake:
• 2 C. All-Purpose Flour
• 1/2 C. Whole Wheat White Flour
• 2 Tsp. Baking Powder
• 1/4 Tsp. Salt
• 1 C. Butter
• 1/2 C. Natural Sweetener
• 1/2 C. Sugar
• 1/4 C. + 2 Tbsp. Sweetener/Brown Sugar Blend
• 1 Tbsp. Vanilla Extract
• 4 Whole Large Eggs
• 1 (5.3 Oz) Container Plain Fat-Free Greek Yogurt
• 1 1/2 C. Semi Sweet Chocolate Chips
Directions:
Preheat the oven to 350 degrees F. and lightly coat the inside of a bundt pan with non-stick baking spray; set aside.
Whisk together the 2 C. flour, 1/2 C. wheat flour, 2 Tsp. baking powder, and 1/4 Tsp. salt in a large bowl.
In the base of a stand mixer, beat together the 1 C. butter, 1/2 C. sweetener, 1/2 C. sugar, and 1/4 C. + 2 Tbsp. Sweetener/brown sugar blend.
Add the 1 Tbsp. vanilla and 4 eggs.
Fold half of the dry ingredients and half of the 5.3 Oz. greek yogurt into the butter mixture.
Stir in the second half of the dry ingredients and the remaining greek yogurt to the batter.
Finally, carefully fold in the 1 1/2 C. chocolate chips.
Pour the batter into the prepared bundt pan and place in the oven to bake for 55-65 minutes.
Once done, remove from the oven and allow to cool for about 30 minutes before turning out onto a serving plate.
Cut evenly into 16 pieces and enjoy!
Step-by-Step Photos:
Nutritional Claims: Low Sodium • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher