Carrot Cake Protein Bars

I recently discovered Jamie Eason, an amazing fitness and weightlifting model. She has a bunch of articles on Bodybuilding.com, including a fitness and diet plan. She's seriously ripped. I stumbled upon one of her recipes for Carrot Cake Protein Bars and decided to give them a try. 

I made a few tweaks to this recipe. The original called for oat flour, which I didn't have, and I used an egg beaters product instead of separating 4 eggs. The result was amazing. My husband and I gobbled these bars down. With only 94 calories and 10 grams of protein for 2 bars, these are a healthy and delicious treat. Finally, a sweet snack full of protein! Enjoy!

 Ingredients:

• 1 cup wheat flour
• 2 scoops vanilla whey protein
• 2 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/8 tsp allspice
• 1/8 tsp nutmeg
• 12 tbs. liquid egg whites (like Egg beaters 100% Egg Whites)
• 3/4 cup Truvia
• 8 oz baby food carrots
• 4 oz water 

Directions:

1.  Preheat oven to 350 degrees.
2. Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda and salt together in a bowl.
3. Mix egg white substitute, Truvia, baby food carrots and water in a bowl.
4. Add wet ingredients to dry ingredients and mix together.
5. Spray glass pyrex dish with non-stick butter spray.
6. Pour ingredients into dish. 
7. Bake 30 minutes.

Makes 16 squares, 2 squares per serving.

Calories: 94
Fats: 1.25 grams
Carbs: 10 grams
Protein: 10 grams