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5
from 1 vote
Pumpkin Protein Cake with Cream Cheese Protein Frosting
Makes one 8" square cake (9 servings).
Course:
Breakfast, Dessert, Snack
Cuisine:
American
Servings:
9
Calories:
185
kcal
Author:
Andréa
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:
185
kcal
|
Carbohydrates:
22
g
|
Protein:
16
g
|
Fat:
9.5
g
|
Cholesterol:
40
mg
|
Sodium:
295
mg
|
Fiber:
6
g
|
Sugar:
5
g
|
Net Carbohydrates:
7
g
|
Erythritol:
9
g