Icing recipe is at the end.

Wet Ingredients:

1.5 c no-sugar added applesauce

2 eggs (or equivalent liquid egg substitute)

1.5 cups no-calorie sweetener (Splenda)

1 tsp cinnamon

¼ tsp. nutmeg

Dry Ingredients:

1 c.

Atkins All-Purpose Baking Mix

1 c. chocolate Protein powder

¼ c. unsweetened cocoa powder

1/8 tsp. salt

3 tsp baking powder

Directions:

Pre-heat your oven to 350. If you are me, this entails re-lighting the pilot, kicking the oven three times, turning it up to broil and then back down to 350, but I digress…

Mash the bananas up in a mixing bowl (or simply add applesauce, if that’s what you are using). Why the bananas/applesauce, you might ask? Both provide a LOT of moisture for your end result without adding the fat of butter or oil. I don’t generally add oil to my baked goods, but your mileage may vary!

Add in the rest of the wet ingredients and stir until eggs are fully incorporated.

From here, what I do is usually put the dry ingredients in a sifter and sift it directly into the wet ingredients. You can either do that or mix them in another bowl, your choice. Stir wet ingredients and dry well until the mixture is the consistency of a pudding.

Line a cupcake pan with cupcake cups and add one heaping tablespoon of the batter to each. Remember to tap down your pan after you’re done (just tap it against the counter to ensure there are no air bubbles at the bottom).

Pop the pan in the oven for about 12 minutes. I may sound like a broken record but I cannot say this enough. Protein baked goods cook a LOT faster than their regular counterparts. The outside forms particularly quickly. I’ve found 12 minutes to be the perfect cook time in MY oven. Yours may be different. So don’t leave the kitchen. Go do something else while these are baking (tune in tomorrow for the protein icing recipe and that can be what you are doing…).

Remove from the oven when a toothpick inserted in the center comes out clean. Allow them to cool fully before trying to eat one. All that will happen if you try to eat them hot is that most of your cupcake will stick to the liner. That’s no fun.

Icing

8 oz. package of fat free or reduced fat cream cheese

1 package of sugar-free pudding mix (I used vanilla)

2 tbsp PB2 (omit, of course, if you are not making Peanut Butter icing)

½ c. milk

Icing recipe is at the end.

Wet Ingredients:

1.5 c no-sugar added applesauce (you can also use 1.5c od over ripe banana's)

2 eggs (or equivalent liquid egg substitute)

1.5 cups no-calorie sweetener (Splenda)

1 tsp cinnamon

¼ tsp. nutmeg

Dry Ingredients:

1 c.

Atkins All-Purpose Baking Mix

1 c. chocolate Protein powder

¼ c. unsweetened cocoa powder

1/8 tsp. salt

3 tsp baking powder

Directions:

Pre-heat your oven to 350. If you are me, this entails re-lighting the pilot, kicking the oven three times, turning it up to broil and then back down to 350, but I digress…

Mash the bananas up in a mixing bowl (or simply add applesauce, if that’s what you are using). Why the bananas/applesauce, you might ask? Both provide a LOT of moisture for your end result without adding the fat of butter or oil. I don’t generally add oil to my baked goods, but your mileage may vary!

Add in the rest of the wet ingredients and stir until eggs are fully incorporated.

From here, what I do is usually put the dry ingredients in a sifter and sift it directly into the wet ingredients. You can either do that or mix them in another bowl, your choice. Stir wet ingredients and dry well until the mixture is the consistency of a pudding.

Line a cupcake pan with cupcake cups and add one heaping tablespoon of the batter to each. Remember to tap down your pan after you’re done (just tap it against the counter to ensure there are no air bubbles at the bottom).

Pop the pan in the oven for about 12 minutes. I may sound like a broken record but I cannot say this enough. Protein baked goods cook a LOT faster than their regular counterparts. The outside forms particularly quickly. I’ve found 12 minutes to be the perfect cook time in MY oven. Yours may be different. So don’t leave the kitchen. Go do something else while these are baking (tune in tomorrow for the protein icing recipe and that can be what you are doing…).

Remove from the oven when a toothpick inserted in the center comes out clean. Allow them to cool fully before trying to eat one. All that will happen if you try to eat them hot is that most of your cupcake will stick to the liner. That’s no fun.

Icing

8 oz. package of fat free or reduced fat cream cheese

1 package of sugar-free pudding mix (I used vanilla)

2 tbsp PB2 (omit, of course, if you are not making Peanut Butter icing)

½ c. milk

Sounds yummy.

I'm always trying to bake "healthy" and my kids groan and usually hate it. Pfffttt.

Where do you find the Atkins baking mix? (Target, Wal-Mart? Etc.) Is it with the regular baking stuff or somewhere else?

Thanks for sharing your recipe.

Def gonna try!

Sounds yummy.

I'm always trying to bake "healthy" and my kids groan and usually hate it. Pfffttt.

Where do you find the Atkins baking mix? (Target, Wal-Mart? Etc.) Is it with the regular baking stuff or somewhere else?

Thanks for sharing your recipe.

I ordered it on Amazon but I haven't been able to find it in stock anywhere for a few months. Not sure if they no longer make it or what. But you can use Carbquik instead. It will be less Protein but less carbs.

Could you substitute almond flour?

Could you substitute almond flour?

I don't see why not. I haven't tried it but it should be fine.

I ordered it on Amazon but I haven't been able to find it in stock anywhere for a few months. Not sure if they no longer make it or what. But you can use Carbquik instead. It will be less Protein but less carbs.

Okay, thanks. Glad to know it's not just me who can't seem to find it. I will have to look for Carbquick (never seen that on store shelves either...) I see almond flour and a million and one GLUTEN free flours but it seems to be hard to find low-carb flours. I guess I could just order some...lol

This looks delicious am going to try it over the weekend for the birthday party i'm hosting for my mom.

Am i missing something? Bananas are not listed on ingredients but you talk about adding banana?.... How much banana?

TIA!

Am i missing something? Bananas are not listed on ingredients but you talk about adding banana?.... How much banana?

TIA!

instead of using apple sauce you could use over ripe banana's. I must of missed it while posting the ingredients. Apple sauce or banana's help keep the cake moist.

I made these last night for a work carry in. I had trouble finding Atkins flour, so I bought soy flour. ( low carb / lots of protein) And thanks to a bulb being burned out in my kitchen ( and it being very dim in there) I put in a tablespoon of cinnamon instead of a teaspoon. But...they were still yummy! More of a spice cake taste than chocolate. My icing did not work well, was thick and sticky. I either need more milk or just omit as the cake is dense but moist and yummy!

Do you have the nutrition info for this by chance? Thanks!