Easter Egg Cookie Dough Cake
Makes: 8 servesCalories: 339Difficulty Level: ModeratePreparation time: 15 minutesCook time: 20 minutesTotal time: 35 minutes
Ingredients
Strawberry Cheesecake
- 50g Bulk Nutrients WPC in Strawberry
- 150g chickpea flour
- 130g plain flour
- 70g sweetener
- 70g Biscoff spread
- 250ml sugar-free lemonade
- 1tsp vanilla
- 80g small Easter eggs, chopped
Strawberry Cheesecake Frosting
- 30g Bulk Nutrients WPC in Strawberry
- 150g light spreadable cream cheese
- drops of pink food colouring
- 8x (55g) speckled eggs to top
Instructions
- Step 1: Preheat oven to 180C.
- Step 2: Mix the flours, protein, sweetener, vanilla and Biscoff in a large bowl.
- Step 3: Add the sugar-free lemonade and stir until well-combined.
- Step 4: Stir through the Easter egg pieces, then pour into a large square or loaf tin lined with baking paper. Bake for 20mins (you want it slightly undercooked).
- Step 5: For the frosting, mix the cream cheese and protein together until smooth. Stir in a couple of drops of pink food colouring. Spread on top of the cookie dough bread, cut into 8 and top with a speckled egg.
Nutrition
| EASTER EGG COOKIE DOUGH CAKE NUTRITION PANEL | |
|---|---|
| Average Quantity Per Serving | |
| Energy (kJ) | 1,418 |
| Protein (g) | 17.3 |
| Fat (g) | 12.5 |
| Carbohydrates (g) | 39.4 |
Caroline Fitzgerald, aka @she_snacks, is a qualified nutrition coach, personal trainer, teacher, mum - and amazing snack creator!
If you're after a tasty treat that's macro friendly and easy to make - she's your go-to girl.
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