Saturday, July 9, 2016

Cream Cheese Granola Cake

     You know those desserts that have a little of everything, and the results end up spectacular!?  I sure do and have my Cream Cheese Granola Cake to prove it.  This sugarless, flourless, no added fat Cake is so moist and delicious you will not believe it's actually good for you.  Each of the 8 slices are only 185 calories, 11g net carbs as well as 11g protein.  How many Cakes do you know of that don't have fat added to the batter, ... not many ... if any.  Experience this for yourself and see if you agree that all things are possible in the world of healthy baking!  :)

Ingredients for 8 servings~
3oz Carrots
3oz Banana (extra small Banana)
1 cup Pumpkin Puree'
2 jumbo Eggs
1 cup reduced fat Shredded Coconut ( I use Let's Do Organic), reserve 1 Tablespoon
1/4 cup Almond Flour (you can grind your own in the food processor)
1 scoop Quest Salted Caramel Protein Powder ( sub with 1/2 cup flour)
1/2 cup Swerve Granular Erythritol (sub with 1/2 cup Sugar)
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
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4oz Kroger Greek Yogurt Cream Cheese, softened
7oz 2% Fage Greek Yogurt
1/2 cup Swerve Confectioners Erythritol (sub with 1/2 cup Sugar)
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1 Tablespoon of reserved Coconut Shreds
1 Tablespoon Lily's Stevia Sweetened Dark Chocolate Chips
1 Tablespoon chopped Walnuts

     Add Carrots to Food Processor and shred, making sure to not over process or you will end up with Carrot Juice, we are wanting a hearty healthy shred.  Then add the remaining first set of ingredients to Food Processor, keeping in mind to reserve 1 Tablespoon Coconut Shreds.  After blending well, divide batter equally and add to parchment lined 8" cake pans and bake at 375 for 27 minutes.  Meanwhile, blend second set of ingredients and frost each of the cooled caked, then stack and top with reserved Coconut Shreds, Chocolate Chips and Walnuts.  Enjoy  :)   ps. If there are any left overs, store in fridge!  Enjoy  :)

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