Low Carb Carrot Cake

Ingredients

• 8 Egg whites
• 1 Cup Rolled Oats
• 1/2 Cup Cottage cheese Fat Free
• 4 Scoops Whey Protein Powder
• 2 Tablespoons Vanilla extract
• 1/2 Cup Splenda
• 3 Teaspoons Cinnamon
• 1 Cup Carrots Grated
• 1/3 Cup pineapple Crushed

Instructions

1. Preheat oven to 375(F)
2. Combine egg whites with rolled oats, cottage cheese, whey protein, baking powder, vanilla extract, splenda and cinnamon in a bowl. Beat together with mixer. Gently fold carrots, pineapples, and optional 2 tbsp almonds, walnuts, and or raisins.
3. Spoon batter into muffin pans coated with cooking spray, filling 3/4 of the way full. Bake at 375(F) degrees for 30 minutes or until golden. Remove from pan immediately.