Citrus Mini Cakes w/Lemon Cream Cheese Frosting

Gluten-Free
Low-Carb

Ingredients for Cakes

1 and 1/2 cups almond meal or flax meal
1 cup whey protein powder
1 stick butter
4 oz low-fat whipped cream cheese
2 eggs
1-2 cups sugar substitute (Sucralose)
1 teaspoon baking soda
1 teaspoon salt
Zest of 1 large orange

Preparation

In this recipe a combination of almond meal and whey protein powder takes the place of flour. If using a flavored protein powder, you may want to decrease down the amount of sweetener in the recipe. I used Sucralose for this recipe. Sucralose is the sweetener in Splenda.

Preheat oven to 375 F.

1) Cream butter and cream cheese together until fluffy. Add sweetener and salt, and beat again. Add eggs, and beat until combined.

2) Add almond meal, protein powder, orange zest, and baking soda and combine well.

3) Drop by rounded spoonfuls onto an ungreased cookie sheet, or one covered with parchment paper. The size is up to you, but avoid very large cakes.

4) Bake about 8 to 10 minutes, until top is just browning. Cool completely before frosting and store in a sealed container.

Ingredients for Frosting

8 oz low-fat whipped cream cheese
½ stick of butter softened
1-2 cups of Sucralose
1-2 teaspoons of lemon extract

Preparation for Frosting

You will need an electric mixer for this step. Whip butter, cream cheese, sucralose, and lemon extract until well blended. The finished product will be creamy and stiff. Spread atop cooled mini cakes and enjoy.

2 grams of carbs per cake

Gluten-free, Low-carb, Sugar-free Dessert

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