This recipe is a real winner, because the kids went wild for it, and never suspected just how healthy these little treats are! They gobbled them down for breakfast or a quick snack and the whole batch disappeared in days. Just make sure you use a good quality protein powder that you enjoy the flavour of, because that makes a big difference to your final product. If you use a very sweet protein powder you may require less stevia, or other sweetener. These are allergy-friendly too, because they are gluten-free, soy, and nut-free.
IngredientsFor: 30 Bites
- Cake Bites
- 1 14oz Can White kidney beans, including liquid
- 1 Cup Oats (Gluten-free, if necessary)
- 1/2 Cup Baking stevia (that measures equivalent to sugar) (to taste, or other sweetener)
- 1/2 Cup Hot water
- 1/4 Cup Golden flaxmeal
- 2 Scoops Stevia sweetened vanilla protein powder (Whey or vegan)
- 1 tsp Pure vanilla extract
- 1/2 tsp Salt
- 1 tsp Baking soda
- 4 tsp Konjac powder
- 1/3 Cup Cream cheese (dairy, or vegan)
- 1 Scoop Stevia sweetened vanilla protein powder (Whey or vegan)
- 1/2 tsp Pure vanilla extract
- 1/2 Cup Powdered erythritol (or more, as needed)
- Naturally coloured sprinkles
- Place beans and liquid in blender and blend until smooth Add oats, sweetener, flax, and water, and blend again. Add all remaining ingredients and blend until completely mixed. Divide batter into greased mini cupcake tins. Bake at 350F for about 12 minutes. Cool before icing.
- Mix together cream cheese, protein powder and vanilla. Add powdered erythritol, and just enough water to acheive desired consistency. Should be thin enough to drizzle over cupcakes. Add sprinkles before frosting dries.
Keep refrigerated up to one week (bring to room temperature before eating) or freeze.