Carrot Cake Protein Cupcakes

Protein Carrot Cake Base

Serves: 6

• 1 scoop Devotion Angel Food Cake flavor protein powder
• 2 TBSP almond flour
• 2 TBSP coconut flour
• 1 tsp baking powder
• 1 tsp cinnamon (or ½ tsp cardamom)
• ¼ C unsweetened almond milk
• ¼ C egg whites
• 1 egg (or ¼ C egg whites)
• ¼ C carrots, finely grated, packed

  

Cream Cheese Protein Frosting

Serves: 6

• 4 oz fat free cream cheese, softened
• 2 oz fat free plain greek yogurt
• 1 scoop Devotion Angel Food Cake flavor protein powder

 

 

Preheat oven to 350 degrees. Use non-stick spray to coat 6 muffin cups and set aside

In a small bowl, combine Devotion Angel Food Cake protein powder, flours, baking powder and cinnamon and set aside.

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.

Allow to cool completely, then spread with cream cheese protein icing and garnish, if desired.

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

Macros per muffin (without frosting): Cal: 64 // Fat: 2.8 // Sat Fat: 0.8 // Carbs: 3.2 //  Fiber: 1.5 // Pro: 6.5// Sugar: 0.8 

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!

Macros for ⅙ frosting recipe: Cal: 40 // Fat: 0.2 // Sat Fat: 0.2 // Carbs: 3 //  Fiber: 0 // Pro: 7 // Sugar: 2