Carrot Cake Protein Cupcakes
Protein-packed Carrot Cake Cupcakes with almond & coconut flour, cream cheese protein frosting. Low-calorie, delicious, and perfect for healthy snacking!
14g Protein
105 Calories
Ingredients
6 servings with frosting
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1 scoop Angel Food Cake Flavor Protein Powder, 2lb
Exact flavor used in this recipe
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2 tbsp Almond flour
Already in your kitchen
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2 tbsp Coconut flour
Already in your kitchen
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1 tsp Baking powder
Already in your kitchen
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1 tsp Cinnamon
Or ½ tsp cardamom
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¼ cup Unsweetened almond milk
Already in your kitchen
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¼ cup Egg whites
Already in your kitchen
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1 Egg
Already in your kitchen
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¼ cup Carrots, finely grated, packed
Already in your kitchen
- FROSTING
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4 oz Fat free cream cheese, softened
Already in your kitchen
-
2 oz Fat free plain greek yogurt
Already in your kitchen
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1 scoop Angel Food Cake Flavor Protein Powder, 2lb
Exact flavor used in this recipe
Nutrition Facts
Per serving · as prepared
- Servings with frosting
- 6
- Cals
- 105
- Protein
- 14g
- Carbs
- 6g
- Fiber
- 2g
- Fat
- 3g
Preparation
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Cupcakes
In a small bowl, combine Devotion Angel Food Cake protein powder, flours, baking powder and cinnamon and set aside.
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In a separate bowl, mix almond milk, egg whites and egg. Combine dry ingredients with liquid mixture, then fold in carrots and pour into prepared pans. Bake approximately 16 minutes, or until set. Tops will spring back when lightly touched.
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Allow to cool completely, then spread with cream cheese protein icing and garnish, if desired.
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Alternatively, this recipe also presents beautifully when baked in oven-safe teacups or ramekins. To do so, coat 4 ramekins with non-stick and bake approximately 16 minutes
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Cream Cheese Protein Frosting
With an electric mixer, blend cream cheese with yogurt. Add 1 scoop Devotion Angel Food Cake protein powder and mix well. Spread or pipe onto baked treats and enjoy!
