NUTRITION

SERVINGS

INGREDIENTS

0.5 tsp coconut oil

0.5 cup rolled oats

0.5 scoop vanilla protein powder

1 tsp ground cinnamon

0.25 tsp ground nutmeg

0.13 tsp sea salt

1 tsp monk fruit sweetener

0.5 cup liquid egg whites

1 tsp vanilla extract

0.25 cup water

0.5 cup grated carrots

0.25 cup nonfat Greek yogurt

1 tbsp Neufchatel cheese

1 tbsp chopped walnuts

PREPARATION

• 1

  Preheat oven to 350°F and grease a small oven-safe ramekin with the coconut oil.

• 2

  In a blender, combine the rolled oats, vanilla protein powder, ground cinnamon, ground nutmeg, sea salt, monk fruit sweetener, liquid egg whites, vanilla extract, and water.

• 3

  Blend the mixture until it is completely smooth and the oats are finely ground.

• 4

  Stir in the grated carrots by hand to ensure they are evenly distributed throughout the batter.

• 5

  Pour the batter into the prepared ramekin and bake for 22-25 minutes until the cake is set and a toothpick comes out clean.

• 6

  While the cake bakes, whisk together the nonfat Greek yogurt and Neufchatel cheese in a small bowl until the frosting is smooth and creamy.

• 7

  Allow the cake to cool for 5 minutes, then spread the frosting over the top and garnish with the chopped walnuts.