Carrot cake batter breakfast

November 28, 2017

This actually does taste like cake batter - a good and bad thing! If your cravings are ramped up by a sweet breakfast, then this might be best shared later as a dessert. Serves 1. Per serve: Cal: 409; Fat: 20g; Pro: 37g; Carbs: 13g

Meal Type: Breakfast
Recipe Type: LCHF
Serves: 1
Prep time: 00:05
Cook time: 00:00


  • 6 Nut, walnut, raw
  • 250 milliliters Almond milk, unsweetened
  • 25 grams Clean Lean Protein Chai, Turmeric and Maca
  • 1 Carrot
  • 2 tablespoon Chia seeds
  • 1/2 teaspoon Cinammon
  • 0.2 teaspoon Ground cloves
  • 1 teaspoon Unsweetened vanilla extract
  • 1 tablespoon Collagen peptides


Lightly toast the walnut halves in a non stick frypan on the stove top, then remove and chop into bits.

Grate 1/2 the carrot, and cut the other half into chunks.

Add all ingredients except walnuts and the grated carrot into a small blender or Nutribullet.

Whizz until well blended. (The mixture will be thick).

Add the walnuts and grated carrot to a bowl and pour the mixture over, mixing to combine.

Pop in fridge to set (the chia seeds will do this) or consume as is.


*I used doTerra essential oils for cinammon and cloves as that's what I had on hand! If you use oils, ensure they are a good quality brand, and use 1-2 drops- you don't need a lot!

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