Apple Snackin Cake
Preheat oven to 350 degrees and spray an 8 inch cake pan with vegetable cooking spray.
Blend together the all purpose flour, almond flour, baking soda, salt, and cinnamon in a medium bowl. In a separate small bowl, blend the eggs, yogurt and Nature Sweet.
Add the wet mixture to the dry mixture and stir until just mixed. Peel and then shred the apples on a box grater – gather up the pile of grated apple and squeeze out most of the juice using your hands. Fluff and measure a loosely packed cup. Fold apple into batter.
Turn into cake pan, and bake for 25 to 30 minutes, until toothpick inserted near center comes out clean. Cut into 9 squares.
Per serving: Calories
110, fat 4g,
carbs 14g
(sugar 4g),
A very moist cake that is perfect for an evening treat. The family will eat it up, so don’t plan on leftovers! This is a lightly sweet, no frosting type of cake - a snackin' cake.
3/4 cup all purpose flour *you could use your favorite vanilla protein powder in place of flour and lower the carb value
3/4 cup almond flour (pulse blanched almonds into a sand texture if you cannot find almond flour in your grocery store)
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 large eggs
1/2 cup plain yogurt or reduced fat sour cream
2/3 cup Nature Sweet Crystals, sugar replacer (a BE product www.BariatricEating.com)
2 medium Granny Smith apples
3/4 cup all purpose flour *you could use your favorite vanilla protein powder in place of flour and lower the carb value
3/4 cup almond flour (pulse blanched almonds into a sand texture if you cannot find almond flour in your grocery store)
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 large eggs
1/2 cup plain yogurt or reduced fat sour cream
2/3 cup Nature Sweet Crystals, sugar replacer (a BE product www.BariatricEating.com)
2 medium Granny Smith apples
Blend together the all purpose flour, almond flour, baking soda, salt, and cinnamon in a medium bowl. In a separate small bowl, blend the eggs, yogurt and Nature Sweet.
Add the wet mixture to the dry mixture and stir until just mixed. Peel and then shred the apples on a box grater – gather up the pile of grated apple and squeeze out most of the juice using your hands. Fluff and measure a loosely packed cup. Fold apple into batter.
Turn into cake pan, and bake for 25 to 30 minutes, until toothpick inserted near center comes out clean. Cut into 9 squares.
Per serving: Calories
110, fat 4g,
carbs 14g
(sugar 4g),
protein 5g
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