deadfingers
04-09-2008, 02:05 AM
Ingredients:
1 1/2 cups of Almond Flour
2 Eggs
1/2 Cup of oil
1/2 cup of yogurt
1/2 cup of Vanilla flavored whey protein powder
1 teaspoon of baking soda
2/3 cup of Splenda (or other sweetener)
1/2 teaspoon of salt
1 1/2 teaspoons of cinnamon
1/4 teaspoon of nutmeg
3/4 cup shredded zucchini
1/4 cup shredded carrot
Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, whisk the eggs until well blended. Add the oil, yogurt, Splenda, Almond flour, protein powder, baking soda, salt, cinnamon and nutmeg, mixing well after each addition. Add the zucchini and the carrots last, mixing well.
Thoroughly coat a ring mold or bundt pan with nonstick cooking spray and turn the batter into it.
Bake for 45 minutes
Yield: 8 generous servings, each with 8 grams of carbs, 2 grams of fiber, for a total of 6 grams of carbs and 16 grams of protein.
*take from 500 low carb recipes cookbook*
Note, in the actual recipe, she uses 1 1/2 ground hazelnuts, I used ground almonds last time. It's alright, but I used Almond flour and it turned out really moist and cake like which was better in my opinion. This stuff is awesome. I make it once a week.
1 1/2 cups of Almond Flour
2 Eggs
1/2 Cup of oil
1/2 cup of yogurt
1/2 cup of Vanilla flavored whey protein powder
1 teaspoon of baking soda
2/3 cup of Splenda (or other sweetener)
1/2 teaspoon of salt
1 1/2 teaspoons of cinnamon
1/4 teaspoon of nutmeg
3/4 cup shredded zucchini
1/4 cup shredded carrot
Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, whisk the eggs until well blended. Add the oil, yogurt, Splenda, Almond flour, protein powder, baking soda, salt, cinnamon and nutmeg, mixing well after each addition. Add the zucchini and the carrots last, mixing well.
Thoroughly coat a ring mold or bundt pan with nonstick cooking spray and turn the batter into it.
Bake for 45 minutes
Yield: 8 generous servings, each with 8 grams of carbs, 2 grams of fiber, for a total of 6 grams of carbs and 16 grams of protein.
*take from 500 low carb recipes cookbook*
Note, in the actual recipe, she uses 1 1/2 ground hazelnuts, I used ground almonds last time. It's alright, but I used Almond flour and it turned out really moist and cake like which was better in my opinion. This stuff is awesome. I make it once a week.