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Easter Egg Cookie Dough Cake

Easter Egg Cookie Dough Cake

Makes: 8 servesCalories: 339Difficulty Level: ModeratePreparation time: 15 minutesCook time: 20 minutesTotal time: 35 minutes

Ingredients

Strawberry Cheesecake

  • 50g Bulk Nutrients WPC in Strawberry
  • 150g chickpea flour
  • 130g plain flour
  • 70g sweetener
  • 70g Biscoff spread
  • 250ml sugar-free lemonade
  • 1tsp vanilla
  • 80g small Easter eggs, chopped

Strawberry Cheesecake Frosting

  • 30g Bulk Nutrients WPC in Strawberry
  • 150g light spreadable cream cheese
  • drops of pink food colouring
  • 8x (55g) speckled eggs to top

Instructions

  1. Step 1: Preheat oven to 180C.
  2. Step 2: Mix the flours, protein, sweetener, vanilla and Biscoff in a large bowl.
  3. Step 3: Add the sugar-free lemonade and stir until well-combined.
  4. Step 4: Stir through the Easter egg pieces, then pour into a large square or loaf tin lined with baking paper. Bake for 20mins (you want it slightly undercooked).
  5. Step 5: For the frosting, mix the cream cheese and protein together until smooth. Stir in a couple of drops of pink food colouring. Spread on top of the cookie dough bread, cut into 8 and top with a speckled egg.

Nutrition

EASTER EGG COOKIE DOUGH CAKE NUTRITION PANEL
Average Quantity Per Serving
Energy (kJ)1,418
Protein (g)17.3
Fat (g)12.5
Carbohydrates (g)39.4
Bulk Nutrients Expert - Caroline Fitzgerald

Caroline Fitzgerald

Caroline Fitzgerald, aka @she_snacks, is a qualified nutrition coach, personal trainer, teacher, mum - and amazing snack creator!

If you're after a tasty treat that's macro friendly and easy to make - she's your go-to girl.

More about Caroline Fitzgerald

Featured Products

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Information

About Bulk Nutrients

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Operating since 2008, Bulk Nutrients has become one of the premier Australian brands to supply nutritional products to top level athletes, competitors and those on a journey to a healthier lifestyle.

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