I'm a sauce kind of girl. If there's sauce, I want more. If there's no sauce, I will make one. I had full intentions of making a sweet potato protein cake. That's it. But the blueberries were calling my name. And I wanted a sauce. Sauce I made. I have never had this combo before of sweet potatoes and blueberries. I can confidently say I will have it again. Enjoy!
2/3 cup oat flour
¼ tsp. ground cinnamon
2 Tbsp. granulated stevia
¼ tsp. baking powder
2 oz. cooked sweet potato
2 egg whites
¼ cup unsweetened almond milk
½ cup blueberries
1 Tbsp. sugar free maple syrup
¼ tsp. lemon juice
1. Preheat oven to 350 degrees F. Spray two small ramekins with cooking spray and set aside.
2. To make the jam, place all jam ingredients in a small saucepan on the stovetop over low to medium heat. Bring to a slow simmer, stir together, and let cook for about 5-8 minutes, or until mixture slightly thickens. Refrigerate the jam while you make the cake.
3. To make the cake, first add the sweet potato, egg whites, and almond milk into a mixing bowl. Whisk until smooth. Add the remainder of the cake ingredients in with the wet mixture. Mix until smooth and well combined.
4. Evenly distribute cake batter between the two ramekins. Bake in the oven for 18-22 minutes, or until the top is set. Let the mini cakes cool about 30 minutes then top them with the blueberry jam.
Makes 2 servings
1 serving is 1 mini cake with jam
Macros for 1 serving