Try this Low Carb Carrot Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375(F)
Combine egg whites with rolled oats, cottage cheese, whey protein, baking powder, vanilla extract, splenda and cinnamon in a bowl. Beat together with mixer. Gently fold carrots, pineapples, and optional 2 tbsp almonds, walnuts, and or raisins.
Spoon batter into muffin pans coated with cooking spray, filling 3/4 of the way full. Bake at 375(F) degrees for 30 minutes or until golden. Remove from pan immediately.
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Serving Size: 1 Serving (56g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 78 | ||
Calories from Fat: 6 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 64.4mg | 2 % | |
Potassium 100.7mg | 3 % | |
Total Carbohydrate 13.6g | 4 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 12.4g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 78
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