3-ingredient cakes

3-Ingredient Cookie

“K-I-S-S: Keep It Stupid Simple” is a mantra that should pop in my head more often. Sometimes I feel like many of us (women especially) are so addicted to trying to make things so complicated, perfect and impressive that they turn into a nightmare rather than the dream we had in mind.

Using a simple approach I came up with 4 healthy cake recipes using only 3 ingredients per cake. These cakes are just easy, quick, no-fuss healthy treats.

Walnut cake


– 1 cup walnuts
– 3 eggs
– 2 tablespoons agave nectar (or a liquid kind of honey)

Ingredients Walnut Cake


Process walnuts in a food processor and mix with yolks and agave. Whip egg whites.

Batter Walnut Cake

Batter Walnut cake

Gently fold egg whites into the batter. Cook for 20 minutes at 180 degrees celcius (360 degrees Fahrenheit).

Walnut Cake

Banana cake


– 1 very big banana (or 2 small bananas)
– 2 eggs (or 2 egg whites if you want to cut down 8 grams of fat)
– 1 scoop of protein powder

Ingredients Banana Cake


Process everything together.

Batter Simple Banana Cake

Banana Cake

Cook for 20 minutes at 220 degrees Celsius (430 degrees F) or until lightly brown on top. Enjoy as a pre or post workout snack.

Banana Cake



– 1 can of black beans
– 1/2 cup of fat reduced cocoa
– 2 big bananas

Ingredients Brownies


Rinse the beans to get rid of the liquid of the can and process everything together.

Batter Brownies


Cook for 20 minutes at 220 degrees Celsius (430 F) or until top seems cooked. Enjoy in case of chocolate cravings.

3-Ingredient Brownies

Peanut butter cookies


– 1/2 cup of protein powder
– 1/2 cup of peanut butter
– 1 apple



Process everything together and make little cookie balls.

Batter Cookie

Cook at 220 degrees Celsius (430 F) or until cookies are slightly brown. Enjoy still warm or cold.

3-Ingredient Cookies


These basic recipes can obviously be made more interesting or fancier by adding flavorings (vanilla, orange peel, instant coffee powder, etc.), extra ingredients (dried fruits, nuts, chocolate chips) and sweeteners if you feel you need them!



  1. Laura King says

    Your blog is just amazing. I never imagined you could satisfy a sweet tooth with healthy ingredients so effectively. Please keep it up – have sent a tweet about it.

  2. says

    Thanks Laura, this is really sweet of you! I haven’t post anything new for a little while, so your comment just comes at the right moment for me for extra blogging motivation!

  3. Quirky Jessi says

    I haven’t actually tried making brownies with black beans, but keep meaning to. It seems so simple! I do make my cakes/brownies with pumpkin puree quite often, though, and not only does it simplify the ingredients some, it makes them a bit healthier and just as yummy.

  4. Patricia says

    Hi, we tried your banana cake recipe at home and it didn’t turn out the way yours did. Ours turned out tough, rubbery, and dry, and doesn’t have the same fluffiness your cake exhibits when cut. May I ask what kind of whey product you used? We used ON Gold Standard 100% Whey and doubled the recipe (2 bananas, 4 eggs, 4 scoops of whey powder). We cooked it at the recommended temp and time. Did you make any adjustments to the recipe?

  5. says

    Hi Patricia, I use whey isolate in my recipes. If the cake was too try, maybe there wasn’t enough bananas or the bananas were too small. The bananas are the ingredients that make this recipe taste good, so more is always better with bananas.

  6. Patricia says

    Hi Elise, thank you for your reply. Maybe we’ll try the recipe again sometime. I looked at your recipe pic again and realized that the bananas we used are indeed much smaller than the one in your picture. Thanks a lot!

  7. Megs says

    I had the same issue as Patricia when I made them last night. I will try again with more banana or maybe adding some peanut butter (I know that will make it a 4 ingredient dessert). They aren’t bad though perfect with my morning coffee!

  8. Anonymous says

    im making the walnut cake right now. didnt have walnuts though, so i used pecans instead. i added stevia in place of agave nectar as well and used a little vanilla for flavor. it would probably be nice with a bit of fresh lemon juice too. cant wait to see how it turns out ! : )

  9. says

    These are all pretty darn cool! I love that you have quite a few variations of 3 ingredient cookies! Fun stuff. And WAY easy. I really want to try the banana ones and the PB one… and the PB Apple! Delish!

  10. Amy says

    I made the Peanut butter cookies however I did add 1/2 cup splenda, 1 tsp vanilla and 2tbsp water to loosen the batter. Also I topped w 5 dark chocolate chips.. So satisfying for our sweet tooth…. I will make this again.

  11. says

    I tried out the banana cake but mine isn’t anywhere near as dense as yours! Mine were really light and fluffy – I think I beat them for too long and the egg whites really fluffed up. Also I only put in one scoop of protein powder (32gms) as your recipe suggested – should it have been 2 instead? It was delicious and light anyway, but I really wanted that cake consistency lol! Thanks for the recipes, they are great (I sneakily added some cinnamon and a little extra vanilla to my banana cakes!).

    • Elise says

      Yours sounds much better than mine! Yes, good idea to put only one scoop of protein powder, the more protein powder you put, the drier the cake.

  12. says

    For the peanut butter cookies, if you replace the apples with greek yogurt (about 1/3 cup), they will be moist and delicious, not to mention lower in carbs! ;)

    Great recipes.. thanks for posting!

  13. Winnie Tan says

    Hello everyone,
    Thank you for sharing your notes.
    Thank you Elise for sharing your healthy recipes. Just what I have been looking for.
    Stumbled onto your blog whilst searching for healthy eats. I just love baking & experimenting.
    Will try some of your recipes this weekend.
    BR Winnie

  14. Elena says

    I’d love to make the peanut butter cookies but I don’t have protein powder, (and I don’t want to buy it just for this). Would you have a suggest for an ingredient to replace it with?

  15. Jamal says

    Dear Elise,
    My brownie’s came out a slightly undone in the middle? What would you suggest to help fix that?

    • says

      Hi Jamal, the texture of this brownie doesn’t end up 100% like real brownies, but normally you should be able to cut it without having the brownie falling apart. Try to bake it a couple of extra minutes and store the brownie in the fridge for a couple of hours before trying to cut it into pieces.

  16. Anne says

    Hi, I was wondering if I can leave out the protein powder in these (and your other) recipes, and if not, with what kind of subsistude can I replace them?
    Thank you!

  17. charlie says

    hello!!! I love these!! question: my oven broke down a month ago – I was wondering if the PEANUT BUTTER COOKIE recipe would still work if I use a toaster over….whaddya think?

  18. Ewa says

    One question… how much in grams and ml is 1 cup?
    I always used cups like 200 ml, is it the same?

  19. manu says

    Hi, Elise

    Does the peanut butter used in your recipes have any sugar (apart from the carbs from the peanuts themselves)? Peanut butter is not common in Brazil and I’m having a hard time finding unsweetened peanut butter.


    • says

      Hi Manu,
      I’m using a peanut butter made of 100% peanuts, no salt, no sugar added. Are there any organic food stores where you live? They may have such peanut butter and almond butter pastes.

  20. manu says

    Almonds are easy to find, I’ll try making almond butter to replace the peanut butter! Thanks a lot!

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