Pumpkin Protein Cake with Cream Cheese Protein Frosting
Makes one 8" square cake (9 servings).
Servings: 9
Calories: 185kcal
Ingredients
Pumpkin Protein Cake
- 1 package Proteinfull Baking Classic Yellow cake mix
- 1 tablespoon pumpkin pie spice
- 3 large egg whites
- ½ cup pumpkin puree 123g
- ⅔ cup water
Cream Cheese Protein Frosting
- Best if ingredients are at room temperature
- 1 package cream cheese or Neufchâtel 8oz or 224g
- 4 oz nonfat Greek yogurt ½ cup or 114g
- ½ cup natural vanilla whey protein 42g
- 1 packet stevia
Instructions
- Preheat oven to 325F.
- Line the bottom of a 8x8" square pan and then spray the bottom and sides with non-stick cooking spray.
- In a medium bowl, mix together cake mix and pumpkin spice.
- Add egg whites, water, and pumpkin. Mix well, just until no lumps remain.
- Pour batter into pan, and bake for35-40 minutes or until a toothpick inserted comes out clean.
- Once the cake cool, mix Neufchâtel cheese with Greek yogurt until smooth.
- Add vanilla whey and stevia. Mix well.
- Frost cake, and enjoy!
Notes
The macros for the unfrosted cake (1/9 cake) are: Prot: 9g, Carbs: 19g (3g fiber, 6g sugar, 9g erythritol), Fat: 1g, Net carbs: 4g, Cal: 78.
Nutrition
Serving: 1/9 cake | Calories: 185kcal | Carbohydrates: 22g | Protein: 16g | Fat: 9.5g | Cholesterol: 40mg | Sodium: 295mg | Fiber: 6g | Sugar: 5g | Net Carbohydrates: 7g | Erythritol: 9g