the northeast ginger

I don’t know about you, but I love a sweet treat. And it’s hard for me to imagine a world where I cannot have a bit of indulgence here and there.

But as much as I love it, I know that regularly consuming refined sugar and refined grains is horrible for my long-term health.

This recipe is gluten free because I’m gluten free. You’re not? Oh well…this recipe is.

Here’s why I love my homemade protein cakes as an occasional post-dinner dessert that won’t completely destabilize me:

• It‘s made with whole ingredients–no weird fillers, chemicals, additives or seed oils.
• No refined sugar or artificial sweeteners.
• The macros are fairly balanced, with approximately 350 calories, 25g of carbs, 18g of good fats and 15g of protein.
• It’s portion-controlled but satisfying. This doesn’t feel like a compromise; the warm, rich, fudgey texture tastes like a gooey cake.

For gluten-free flour, I like to use this.

And for unflavored collagen peptides, I like to use this.

Here is the link to the coffee cups and spoons used in this recipe. I like these not only because they are super cute, but they are the perfect size for overnight oats or yogurt parfaits too.

________

Hey kids! Just a heads up that this post may contain affiliate links to products I love and use. If you take action after clicking one of these links (i.e. subscribe, make a purchase, etc.) I’ll earn a bit of a commission, which helps me keep this blog up and running – so you can keep finding dope recipes and helpful information! Thanks in advance for supporting The Northeast Ginger – xoxo Gossip Girl