For the cupcakes: 3 scoops Protein Carrot Cake, 2 scoops Greens, 3/4 c Swerve granular sugar, 1/4 c almond flour, 1/4 c coconut flour, 1/4 c Swerve brown sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1 tsp pumpkin pie spice, 1/2 tsp ground ginger, 1/4 tsp cloves, 1 1/2c grated carrot, 3/4c unsweetened applesauce, 6 large egg whites (or 3/4 liquid egg whites), 1/4c unsweetened vanilla almond milk, 1 tsp pure vanilla extract, cooking spray
For the frosting: 1 scoop Protein Carrot Cake, 8 ounces whipped cream cheese, 2 Tbsp Swerve Confectioners sugar
Serving Size: 15
Preheat oven to 350 degrees F. Whisk together all dry ingredients in a large mixing bowl or kitchen aid mixer, add grated carrot and remaining wet ingredients mixing until well combined. Line the wells of muffin tin with paper liners and lightly coat inside of liners with cooking spray or just spray wells of muffin tin. Divide batter between wells filling them 3/4 of the way to the top. Bake for 25-30 minutes or until a toothpick comes out clean. Let cupcakes cool with you make frosting. Beat together cream cheese, Swerve confectioners sugar and 1 scoop Protein Carrot Cake until smooth. Frosted cooled cupcakes by spreading evenly amongst all 15 cupcakes. Garnish with grated carrot or walnuts/pecans and shredded coconut (not included in macros) for decoration.
From the kitchen of: Denise Zanke