Rejoice! My carrot cake pops are healthy!

• high in protein

• virtually sugar free

• low carb

• loaded with carrots

• big on taste

• low fat

• gluten free

• soy free

• easy to make!

Nutritional Facts

Serving Size: One Cake Pop

• Calories: 38

• Protein: 3.1 grams

• Carbs: 0.8 grams

• Fat: 1.7 grams

Cooking Instructions

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 Egg

• 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

Icing Ingredients:

• 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)

Directions:

1. Preheat your oven to 350 degrees F.
   
   

2. Combine the cake pop ingredients into a bowl and mix by hand (Add the baking soda and baking powder LAST).
   
   

3. Bake in the oven at 350 degrees F for 40-45 minutes (use a toothpick to verify the cake is cooked).
   
   

4. Cool completely before proceeding to the icing.
   
   

5. Add the icing ingredients to a bowl and mix to create the icing.
   
   

6. 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.
   
   

7. Take your cream cheese frosting and mix it in to the crumbs.
   
   

8. Grab a chunk of the mixture and roll it into balls using your hands.
   
   

9. Place on a plate (I used plastic wrap to line the plate - to make clean up easier) and poke them with a lollipop stick!
   
   

10. Stick the cake balls in the fridge for an hour before serving.
    
    

11. Enjoy!

NOTE: This recipe yields 20 balls.

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