Protein Carrot Cupcakes

Protein Carrot Cupcakes - ProSupps Kitchen Corner

Carrot Cake Cupcakes….because vegetables are a must for a healthy diet.

Ingredients :

  • 120g MyOatmeal Carrot Cake Chia Oatmeal
  • 2 scoops ProSupps Vanilla Cake Whey
  • 1/2 cup shredded carrots
  • 2 TBS fat free cream cheese
  • 2 TBS (14g) Organic Coconut Flour
  • 1 Whole Egg
  • 2 Egg Whites
  • 1 TSP Baking Powder
  • 1/4 cup water

Topping Ingredients:

  • 6 TBS Fat Free Cream Cheese
  • 16g Fat Free Sugar Free Cheesecake jello mix
  • 1/4 Cup Water (or milk)
  • Cupcake Cooking Directions:
  • Preheat oven to 350°
  • Set topping ingredients aside.
  • Mix all other ingredients with an electric  mixer.
  • Pour into cupcake molds.
  • Bake for 12-15 mins *keep an eye on them.
  • Remove from oven and place on wire rack to cool.

Topping Directions:

  • Mix cream cheese, jello mix in bowl.
  • I use a fork to mix, but you can use an electric mixer as well.
  • Add water and mix until it is the consistency of frosting. (You can make it however runny or thick you want.)
  • Once cupcakes have cooled,  frost and enjoy!

*Makes 8 cupcakes

Total calories PER Cupcake:

  • Calories- 135
  • Fats- 2.6g
  • Carbs- 16.6g
  • Protein- 11.5g
  • Fiber- 1.5g


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