Description
Happy Birthday to me 🎂 🎉! How can you have your cake and eat it too on a high protein, low sugar diet? With this cake of course! With protein powder, Greek yogurt, and egg whites in the cake itself, plus more protein powder and cottage cheese in the frosting, this cake will have you questioning ever eating a protein bar again.
The pumpkin provides moistness without the need for unhealthy fats like butter or vegetable oil. The almond flour adds healthy fats and keeps it gluten free. The allulose and protein powder provide just enough sweetness to round out this delicious and healthy dessert for all to enjoy!
The pumpkin provides moistness without the need for unhealthy fats like butter or vegetable oil. The almond flour adds healthy fats and keeps it gluten free. The allulose and protein powder provide just enough sweetness to round out this delicious and healthy dessert for all to enjoy!
Time
Prep Time:
30 minutes
Rest Time:
30 minutes
Cook Time:
30 minutes
Total Time:
1 hours
30 minutes
Cost
Total Cost:
Cost per Serving:
$0.72
Ingredients
Serving(s)
Cake - Wet
- 1 cup Pumpkin puree
- 3/4 cup Egg whites
- 1/2 cup Unsweetened almond milk
- 1/2 cup Plain nonfat greek yogurt
- 1/2 cup Allulose
- 1 tbsp Vanilla extract
Cake - Dry
- 1 cup Almond flour
- 3 scoop Whey protein powder, chocolate
- 1/2 cup Cocoa powder
- 2 tsp Baking powder
- 2 tsp Baking soda
- 1/4 tsp Salt
Frosting
- 1 batch Protein Frosting, Chocolate
Instructions
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- Preheat your oven to 350F. Line 2 9" circle cake pans with parchment paper, and lightly grease them with oil.
- Add the wet ingredients to a bowl, and mix with a silicone spatula until fully combined - pumpkin puree, egg whites, almond milk, yogurt, allulose, and vanilla extract.
- Add in dry ingredients, and mix with a silicone spatula until fully combined - almond flour, whey, cocoa powder, baking powder, baking soda, and salt.
- Divide the mixture evenly between the 2 pans, about 500 g each.
- Bake at 350F for about 30 minutes, or until the top is set, the edges are browned, a toothpick to the center comes out clean, and the internal temperature is about 205F. Let the cake cool totally in the pan before removing, about 30 minutes.
- In a medium bowl, mix together your (blended) cottage cheese with whey, cocoa powder, and vanilla extract to make your frosting.
- Remove the 2 cakes from their pans. Spread about 1/3 of your frosting (~120 g) onto one cake.
- Top with the other cake. Frost the top and the sides of the cake. Optionally garnish with chopped walnuts.
- Store leftover slices in the fridge or freezer.
Notes
- To make this cake nut free, replace the almond milk with skim milk (1/2 cup, 120 g), and replace the almond flour with oat flour (1 cup, 90 g).
- Granulated monk fruit (1/2 cup, 100 g) can be used in place of allulose.
Nutrition Facts
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Total Fat: 5.4g (7 %)
Saturated Fat: 1.2g (6 %)
Sodium: 399mg (17 %)
Total Carbohydrate: 13.5g (5 %)
Fiber: 2.5g (9 %)
Net Carbs: 4.8g
Total Sugar: 2.2g
Allulose: 6.3g
Protein: 15.7g (31 %)
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Vitamin B12: 0.46mcg (19 %)
Vitamin D: 0.07mcg (0 %)
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Calcium: 141mg (11 %)
Iron: 1.17mg (6 %)
Magnesium: 71mg (17 %)
Potassium: 313mg (7 %)
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Caffeine: 8.6mg (9 %)
Caffeine: 8.6mg (9 %)
:
:
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:
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13.9
:
1.8
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:
9.1
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Sources of Inspiration
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