High Protein Eclair Cake

High Protein Eclair Cake

A childhood favorite made protein forward. Say hello to high protein eclair cake (we called this mock eclairs in my family). Instead of the usual frosting, we just melted some chocolate chips with a tiny bit of coconut oil. Top it with some himalayan salt and you have the protein-boosted, slightly elevated version of one of my absolute favorite desserts. YUM.


  • 1 1/2 C. Oikos Pro Vanilla Greek Yogurt
  • 2 scoops Whey Back Vanilla Grass-Fed Whey Protein
  • 1/2 T. cheesecake sugar-free pudding mix
  • 1/2 C. whipped topping
  • 9 graham crackers
  • 1/2 C. chocolate chips
  • 1 T. coconut oil

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Whey Back Vanilla Grass-Fed Protein

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Whey Back Vanilla Grass-Fed Protein


  1. Mix together yogurt, Whey Back Vanilla Grass-Fed Whey Protein, and pudding mix until completely combined.
  2. Fold in whipped topping.
  3. Layer half of yogurt mixture into 3 small containers.
  4. Top layer with a layer of graham crackers.
  5. Layer remaining yogurt mixture and then top with another layer of graham crackers.
  6. Melt chocolate chips and coconut oil together, stirring regularly. (Takes about 30 seconds in the microwave, stirring after 15 seconds.)
  7. Spread chocolate over the top layer of graham crackers and sprinkle with a pinch of himalayan salt.
  8. Cover and store in fridge for at least 3 hours for graham crackers to soften.

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