Protein Carrot Cake

• total tid: 30 minutes

Ingredienser

Macros at the bottom!

Ingredients per EACH BOWL! (multiply by the number of servings you want to make):

1 egg

1 tbsp grated carrot

1/2 tsp cinnamon

1/2 tsp nutmeg (optional)

50 g Greek yogurt (I used non-fat unflavoured)

35ml milk (I used unsweetened almond but any kind will work)

35 g all purpose flour OR 35g Oat Flour (I used oat flour!)

Other options: 40-45g Almond Flour (it does not absorb as much so reduce milk slightly) OR 10-12g Coconut Flour (it is very absorbent! add more milk if needed)]

25 g vanilla whey protein powder (If you don’t want to add this, you can skip it and add a small bit more flour to replace it)

1 tsp sweetener - I used maple syrup (this recipe is not too sweet for calorie reasons, but feel free to add more sweetener if you want to)

1/4 tsp baking powder

For topping:

50g low calorie, low sugar vanilla yogurt (I bought two 150g pots and that was enough to top 6 of these)

tiny bit grated carrot

1 chopped pecan

Fremgangsmåte

Mix everything very well! Make sure there are no lumps left and it is a cake batter consistency!

Bake for 30 mins at 180c/350f until the center is cooked!

You can store this in the fridge or freezer once it is baked! If you are making 5-6 of them like me - I stored half of mine in the fridge and half in the freezer!

You can eat this cold!

My Macros:

400 Calories

40g Protein