Category : Dessert
Who wouldn’t like to have some yummy luscious, soft as a baby’s butt, healthy baked goodies for the festive season ? Here is a treat that you can enjoy while keeping the calories in check
Vanilla Protein Cupcakes with cream cheese frosting! makes 4-6, depending on the size of your tins low fat, refined sugar free, high protein, low carb
1/2 cup (50g) almond meal/flour
1/4 cup (30g*) protein powder
2 tspn stevia powder
1 tbsp (7g) ground flaxseed
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp low fat curd
1/4 cup milk of your choice
Preheat your oven to 180C/355F and grease and/or line a cupcake tin. We suggest using a silicone muffin tin and lightly greasing it for the best results, however, the recipe also works perfectly in a normal muffin tin with paper liners (they just make it easier to get the cupcakes out in one piece!). In a mixing bowl, add your almond meal, protein powder, stevia powder , flaxseed and raising agents, stirring until combined. Add in your egg, curd and milk, stirring with your dry ingredients until just combined.
Spoon your cupcake mixture into your prepared tins, filling 3/4 of the way full. Bake your cupcakes for 15-20 minutes or until cooked through and a skewer inserted into the centre removes clean. Allow to cool completely before adding your frosting.
The cupcakes will keep for 3-4 days in an airtight container in the fridge (glazed or unglazed) or months if frozen (simply freeze in an airtight ziplock bag and defrost as needed).
For the frosting, beat 50 gm of cream cheese till it holds stiff peaks . Fill an icing bag with the desired nozzle. Once the cupcakes are cooled, frost them with the cream cheese. I added some sprinkles for the festive look. Those are purely optional
Macros* : Carbs : Protein : Fats = 15 : 50 : 33
Calories* : 557
* These measures are for all cup cakes. If you are making 6 cupcakes, you may consider it to be 1/6th of the above mentioned values. Further, this is excluding the frosting.
Recipe by Nitu Bajwa
Nutrition and Fitness Coach