Sweet Potato Protein Cakes

Sweet Potato Protein Cakes
Serves 6

1 Medium Sweet Potato (Skin-On)
3 Tbsp. Egg Whites
3 Tbsp. Spelt Flour
1 tsp. Flax Seed
1 tsp. Chia Seed
1/2 Medium Zucchini Squash Grated
3/4 Scoop of Cellucor Cinnamon Swirl Protein Powder
Dash Ground Cinnamon
Dash Ground Ginger
1/2 C. Unsweetened Vanilla Almond Milk
1 Tbsp. Stevia (Measures cup for cup like sugar)

Preheat oven to 350 degrees.

Poke sweet potato with knife or fork a few times(I like mine with skin-on because that’s where a lot of the vitamins and minerals are, if you prefer no skin, take it off, but add a little extra flour into the recipe.)
Cook for 6 minutes in the microwave, then flip to the other side for another 6 minutes on high.

Take hot sweet potato and cut off ends, then put off food processor. Add in all remaining ingredients and mix well. Scrape the sides and continue to pulse for a few more seconds.
Grease a muffin tin and pour the mix into the six muffin spaces. Bake for 15 minutes, then turn the pan so the cakes cook evenly. Bake another 10-15 minutes, until a toothpick comes out clean.

Let cool completely! I topped mine with a mixture of greek yogurt, cream cheese, and cinnamon swirl whey protein. Store in refrigerator for up to 3 days.

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