75g Level-1 or Protein of Choice
50g All Purpose Flour
36g Coconut Flour
10g Zero Cal Sweetener of your choice
12g Baking Powder
275g Plain Nonfat Greek Yogurt
275g Egg Whites
100g Unsweetened Apple Sauce
320g Protein Cheesecake Frosting
1. Add all of the dry ingredients to a bowl (except for the sprinkles) and mix to avoid clumping, then add in your wet ingredients with the dry. Mix until you have a cake batter like consistency, then mix in your sprinkles.
2. Take your silicone cupcake molds and add them to your air fryer. I can only fit 8 in mine, so I had to split the batch up. Spray your molds with nonstick cooking spray, then take a cookie scooper and add one scoop to each cupcake mold.
3. Air fry them for 18 minutes at 250 degrees F. When they’re done, take them out and place them on a cooling rack. Repeat this process for the second batch.
4. While all of your cupcakes are either cooking or cooling, it’s time to make your Protein Cheesecake Frosting (recipe on page 9).
5. When the cupcakes are cool, take a knife and cut a whole like I did on the top so you can fill the cupcakes with frosting! Add your frosting and a little more sprinkles (optional and not included in the macros) on top, then enjoy!