170g sweet potato
30g fresh organic baby spinach
50g chocolate hemp protein powder
10g cocoa powder
1 medjool date
80g greek yogurt
145g liquid egg whites
10g apple fiber
136g grated zucchini
1. Blend sweet potato, baby spinach, hemp powder, cocoa powder, the medjool date, greek yogurt, egg whites, and apple fiber in a bowl.
2. Add grated zucchini and mix with a fork. (You’ll want to squeeze the water out of the zucchini with a paper towel).
3. Bake at 160 celsius for 30-40 minutes.
Macros per Serving (out of 1):
9g fat (1g saturated)
78g carbs (26g sugars/6.5g fiber)
That’s it. With some almond butter on top, the stuff was really mmmmmmm :-) Pretty cool, no? I mean, once slice (i.e. 1/4 of the cake) is only 138kcals, 11.7g protein, 19.5g carbo, 2.25g fat and 6.5g fiber! You could up the protein by adding some pea protein to the mix and/or a bit of whey (watch out for adding too much whey though because it can suck the moisture right out of the cake and leave you with a relatively rubbery concoction).