YIELD: 9 servings
INGREDIENTS:
- 1 cup ground almonds (or 2/3 cup raw almonds finely ground in a food processor)
- 1/2 cup vanilla-flavored whey protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 cup Splenda
- 1/2 cup plain yogurt
- 1/4 cup oil
- 1 teaspoon blackstrap molasses
- 1 egg
- 2 tablespoons water
- 1/2 cup shredded zucchini
INSTRUCTIONS:
- Preheat the oven to 350°F.
- In a mixing bowl, combine the almonds, protein powder, baking soda, salt, ginger, cinnamon, and Splenda. Mix the dry ingredients well to ensure they are evenly distributed.
- In a separate bowl or measuring cup, whisk together the yogurt, oil, molasses, egg, and water. Pour the wet mixture into the dry ingredients and whisk until everything is well combined, making sure there are no dry spots. Add the grated zucchini to the batter and whisk briefly to distribute it evenly.
- Spray an 8 x 8-inch baking pan with nonstick cooking spray to prevent sticking. Transfer the batter into the prepared pan, spreading it evenly.
- Place the pan in the preheated oven and bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary slightly depending on your oven.
- Once baked, remove the pan from the oven and let the cake cool before serving.
PER SERVING:
- Each with 9 grams of carbohydrates, a trace of fiber, and 17 grams of protein.
