Rejoice! My carrot cake pops are healthy!
high in protein
virtually sugar free
loaded with carrots
big on taste
easy to make!
Serving Size: One Cake Pop
Protein: 3.1 grams
Carbs: 0.8 grams
Fat: 1.7 grams
Cake Pop Ingredients:
1/4 cup Almond Flour
1/4 cup Ground Flaxseed Meal
3/4 Scoop BSN Syntha-6 Whey (Cinnamon Bun Flavour)
1 tsp vanilla extract
1/4 cup Egg Whites
1 jar (~1/3 cup) baby carrot food - I used Earth's Best Organic strained carrots (this makes the cake moist… if you omit this, it will be DRY).
1/4 cup grated carrots
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
3 TBSP erythritol
3 TBSP Walden Farms Calorie Free/Sugar Free Pancake syrup
1/4 cup unsweetened almond milk (vanilla)
1/2 tsp baking soda
1/2 tsp baking powder
1 TBSP Daiya Dairy Free Cream Cheese Style Spread
1/3 scoop BSN Syntha-6 (Cinnamon Bun Flavour)
1 TBSP erythritol
1 tsp water (if necessary)
Preheat your oven to 350 degrees F.
Combine the cake pop ingredients into a bowl and mix by hand (Add the baking soda and baking powder LAST).
Bake in the oven at 350 degrees F for 40-45 minutes (use a toothpick to verify the cake is cooked).
Cool completely before proceeding to the icing.
Add the icing ingredients to a bowl and mix to create the icing.
Make the cake pops - After the cake has completely cooled, break it apart with your hands until the cake is just a large pile of crumbs.
Take your cream cheese frosting and mix it in to the crumbs.
Grab a chunk of the mixture and roll it into balls using your hands.
Place on a plate (I used plastic wrap to line the plate - to make clean up easier) and poke them with a lollipop stick!
Stick the cake balls in the fridge for an hour before serving.
NOTE: This recipe yields 20 balls.
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