Ingredients

• 2 Tbsp Almond Protein Powder (18 g)
• 1–2 Tbsp Sugar, Monk Fruit Sweetener or Granulated Sweetener of your choice
• ½ tsp Baking Powder
• 1 Egg
• ½ tsp Apple Cider Vinegar
• ¼ tsp Vanilla or Almond Extract
• 2 Tbsp shredded Zucchini
• chopped Pistachios

• 1 Tbsp Cream Cheese
• 1 Tbsp Vanilla Yogurt
• 1 Tbsp Powdered Sugar, optional
• 1 Tbsp chopped Pistachios, optional

Instructions

1. In a small microwave-safe bowl, combine all the cake ingredients. Whisk well to combine.
2. Microwave for 2–3 minutes, checking at the 2-minute mark for doneness. The cake will be firm and bounce back when done.
3. In a separate bowl, combine cream cheese, vanilla yogurt and powdered sugar. Whisk well to combine.
4. To serve, spread the topping over the cake and sprinkle with chopped pistachios. Enjoy!