Pumpkin Protein Cake with Cream Cheese Protein Frosting
 
Prep time
Cook time
Total time
 
Makes one 8" of 9" cake (12 servings).
Author:
Ingredients
Pumpkin Protein Cake:
Cream Cheese Protein Frosting:
  • Best if ingredients are at room temperature
  • 1 package Neufchâtel cheese (8oz or 224g)
  • 4oz nonfat Greek yogurt (1/2 cup or 114g)
  • ½ cup natural vanilla whey protein (51g)
  • sprinkle of stevia (optional)
Instructions
  1. Follow the directions on the bag of Vanilla Bean Protein Cake Mix, subbing the pumpkin for the applesauce and adding the pumpkin spice.
  2. While the cake is baking, mix Neufchâtel cheese with Greek yogurt until smooth.
  3. Add vanilla whey and stevia. Mix well.
  4. Refrigerate frosting to cool and set while cake bakes and cools.
  5. Remove cake from oven when ready, and let cool completely before frosting.
  6. Frost, and enjoy!
Notes
The cake mix contains erythritol, a calorie-free natural sweetener. Including the erythritol carbs for this recipe adds 4g carbs per serving (but does not change the calories). The erythritol is included in the carb count on the cake mix packaging because of FDA regulations, but I don't usually count them for blog recipes since they are calorie-free.
The macros for the unfrosted cake are: Prot: 10g, Carbs: 7g (1g fiber, 1g sugar), Fat: 3g, Cal: 81.
Nutrition Information
Serving size: 1/12 recipe Calories: 146 Fat: 7g Carbohydrates: 9g Sugar: 2g Fiber: 1g Protein: 15g
Recipe by Andréa's Protein Cakery at http://www.proteincakery.com/pumpkin-protein-cake-with-cream-cheese-protein-frosting/