Mini Protein Carrot Cakes

  • U Serves 12 People
  • P Prep: 00:30
  • P Cook: 00:25
Mini Protein Carrot Cakes

Nutritional Facts

per 1 serving size (Recipe makes 12 servings)


Amount Per Serving


Calories 53

Calories from Fat 16


% Daily Values*


Total Fat 1.77

2.72%


Saturated Fat 0.22

1.10%


Polyunsaturated Fat 0.16


Monounsaturated Fat 0.22


Cholesterol 0.00

0.00%


Sodium 140.25

5.84%


Potassium 175.33


Total Carbohydrate 5.32

1.77%


Dietary Fiber 2.05

8.20%


Sugars 2.33


Protein 4.92


Vitamin A 30.83%

Vitamin C 2.33%


Calcium 5.83%

Iron 5.08%


* Nutritional Values are estimated and may vary

³ Description

Delicious Moist mini protein cakes are perfect for a post workout treat!

² Ingredients

  •  1 cup, mashed Cooked Carrots
  •  1 tbsp Cinnamon
  •  1 cup, grated Carrots
  •  1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
  •  2 serving (serving = 1/4 cup) Bob's Red Mill High Protein TVP (Textured Vegetable Protein)
  •  1 serving (serving = 1/4 cup) Great Value Sliced Almonds
  •  2 serving (serving = 1/2 cup) Fresh & Easy Liquid Egg Whites
  •  6 serving (serving = 1 packet) Pure Via Stevia
   

q Directions

Boil 1 Cup of carrots until soft.

While boiling, mix together your shredded carrots, protein powder, baking powder, cinnamon egg whites and stevia together.

Once your carrots are cooked, mash and combine with remaining ingredients.

Place wet mixture into parchment paper muffin cups and sprinkle each piece with sliced almonds and bake for approximately 25 minutes at 350.

Recipe Provided by @rheanafehr

U More Recipes By @rheanafehr:

Spinberry Pancakes Kiwi & Kale Smoothie Honey Cruller Protein Waffles Veggie Turkey Meatballs

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