Pumpkin Protein Cake
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 215.7
- Total Fat: 6.5 g
- Cholesterol: 213.8 mg
- Sodium: 1,045.9 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 14.6 g
- Protein: 30.3 g
View full nutritional breakdown of Pumpkin Protein Cake calories by ingredient
Introduction
Great for breakfast or a snack, this tasty gluten-free, no-sugar-added pumpkin cake is loaded with protein and fiber. Great for breakfast or a snack, this tasty gluten-free, no-sugar-added pumpkin cake is loaded with protein and fiber.Number of Servings: 4
Ingredients
-
4 T. butter, melted
3 eggs, beaten
3/4 c. pumpkin puree, such as Libby's
1 t. vanilla
1/4 c. erythritol
2 packets Truvia
1 c. Pure Protein powder (Vanilla Cream flavor)
2 t. cinnamon
3/4 t. ginger
dash of cloves
1 t. baking soda
1 t. salt
Tips
Test for doneness with a toothpick at 23 minutes -- it took about 25 minutes in my oven for the middle to bake completely.
Directions
Heat oven to 350. Spray 8x8 baking pan with non-stick spray.
Mix butter, eggs, pumpkin, vanilla and sweeteners together in large bowl. Whisk Pure Protein, spices, baking soda and salt together in medium bowl. Pour dry ingredients from medium bowl into wet ingredients in large bowl and mix thoroughly. Pour into pan and place on middle rack in oven and bake for 23-25 minutes.
Serving Size: Makes 4 meals or 8 snacks.
Number of Servings: 4
Recipe submitted by SparkPeople user JAEGASTON.
Mix butter, eggs, pumpkin, vanilla and sweeteners together in large bowl. Whisk Pure Protein, spices, baking soda and salt together in medium bowl. Pour dry ingredients from medium bowl into wet ingredients in large bowl and mix thoroughly. Pour into pan and place on middle rack in oven and bake for 23-25 minutes.
Serving Size: Makes 4 meals or 8 snacks.
Number of Servings: 4
Recipe submitted by SparkPeople user JAEGASTON.