Components

CARROT CUPCAKES

• 3 cups almond flour
• ¼ cup zero calorie sweetener
• 1 tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• 3 eggs
• 1 cup carrots, shredded
• 1 Vanilla Quest Shake
• ½ cup 0% greek yogurt
• 1 tsp vanilla

Frosting:

Topping:

• 2 tbsp walnuts, chopped
• 2 tbsp shredded carrots

Methodology

1. Preheat the oven to 350 F and put together a muffin pan with liners.
2. In a bowl, stir collectively the almond flour, baking soda, salt, sweetener and spices.
3. In one other bowl, whisk collectively the eggs, carrots, yogurt, Vanilla Quest Shake andvanilla extract.
4. Add the dry components to the moist and stir till no spots stay.
5. Fill the strains ¾ full and bake the cupcakes for 18-20 minutes. Let cool.
6. Make the frosting by utilizing a handheld mixer to mix the cream cheese and butter till fluffy.
7. Add the sweetener and protein powder and blend till easy. Use a spoon to frost the cupcakes.
8. Add the topping components to a bowl and mix. High the cupcakes with the combination and serve.