If you’re looking for a sweet alternative to your regular cupcakes, this sweet potato creation is a must-try.
Ingredients (makes 18)
Cakes
- 2 eggs
- 1 cup vanilla protein powder
- 1 cup mashed sweet potato
- 2 tsp baking soda
- 4 packs Stevia sweetner
Frosting
- 2 tbsp peanut butter
- ¼ low-fat cream cheese
- 1 tsp vanilla extract
Method
Blend ingredients and pour into non-stick muffin tins. Bake at 175°C for about 25 to 30 minutes or until lightly brown on top.
For the frosting blend ingredients with hand mixer or beater and spread on top of cupcake when cool.
Nutrition info (per cake, including frosting)
530 kJ
5.5 g fat
21 g carb
9 g protein
Based on recipe by Heidi Cannon. For more low-carb, high-protein treats her official website.
