Carrot-Zucchini Cake

This cake is Low Calorie, Gluten Free, and No Sugar Added!
  • 1 1/5 cups almond flour  (either grind 1 ¼ cups of almonds in food processor to a mealy consistency or purchase Bob Mill’s almond flour sold in most grocery stores in the baking isle)
  • 2 eggs
  • ½ cup oil
  • ½ cup plain Greek yogurt (I used 2% Fage)
  • ½ cup vanilla whey protein powder (I use Jay Robb’s Whey protein)
  • 1 tsp. baking soda
  • 2/3 cup erythritol
  • ½ tsp. salt
  • 1 ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¾ cup shredded zucchini (about 1 small zucchini)
  • ¼ cup shredded carrots

Preheat oven to 350 degrees.  In a mixing bowl, whisk the eggs until well blended. Add all the ingredients except zucchini and carrots, mixing well after each addition. Add in zucchini and carrots last and mix well. 

Coat a bundt pan with cooking pray and turn batter into it. Bake for 40-45 minutes, let cool, and turn over on serving plate.   

Make 16 slices

Per slice: calories 145, Total Fat 13g, Saturated fat 1g, Carbohydrate 4g, Fiber 2g, Protein 6 g

By Shelley Johnson, MS, RD, LD

image credit: http://ourearthland.blogspot.ca via www.healthyaperture.com

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