ZUCCHINI CARROT CAKE (PALEO--not for low carb or keto)
About 1 1/4 cups of hazelnuts
2 eggs
1/2 cup of oil
1/2 cup of yogurt
1/2 cup of vanilla flavored whey protein powder
1 teaspoon baking soda
2/3 cup of Splenda
1/2 teaspoon of salt
1 1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
3/4 cup of shredded zucchini
1/4 cup shredded carrot (omit for ketogenic)
Directions
Preheat oven to 350 degrees Farenheit
In a food processor with the S blade in place, use the pulse control to grind the hazelnuts to a mealy consistency. (You want 1 1/2 cups of ground hazelnuts when you're done, and for some inexplicable reason they seem to actually grow a little rather than shrink a little when you grind them). Set the ground hazelnuts aside.
In a large mixing bowl, whisk the eggs until well blended. Add the oil, yogurt, Splenda, ground hazelnuts, protein powder, baking soda, salt, cinnamon, and nutmeg, mixing well after each addition. (It's especially important that the baking soda be well distributed through the mixture). Add the Zucchini and carrots last, mixing well.
Thoroughly coat a ring mold or bundt pan with nonstick cooking spray, and turn the batter into it.
It'll fill the bundt pan about halfway
Bake for 45 mins
Servings: 8, each with 8 grams of carbs and 2 grams of fiber, for a total of 6g of carbs per serving and 16g of protein.
Recipe submitted by Edith Weil
No comments:
Post a Comment