Pumpkin protein cake


Easy Cake Recipe: Preheat your oven to 350 degrees F.

Combine the following ingredients into a bowl and mix:
1/4 cup Almond Flour
1/4 cup Ground Flaxseed Meal
1 Scoop Gaspari Myofusion Probiotic Whey (Cinnamon Roll)
10 drops of vanilla cupcake Capella flavour drops (to make the cake sweeter) – or you can use vanilla extract or vanilla stevia.
1 Egg
1/4 cup Egg Whites
1 cup pumpkin (this makes the cake moist… if you omit this, it will be DRY).
1/4 cup unsweetened almond milk (vanilla)
add last:
1/2 tsp baking soda
1/2 tsp baking powder
Place this mixture (which may seem runny, but that’s ok because you don’t want a dry cake) into greased 6β€³ x 2&3/4β€³ springform pan (I used PAM).
Bake in the oven at 350 degrees F for 40-45 minutes (use a toothpick to verify the cake is cooked).
Cool before removing the springform casing. Apply icing after the cake has cooled.

For 1/8 of the cake: 94 calories, 4g fat, 0.7g saturated fat, 36.9mg cholesterol, 161.4mg sodium, carb: 6.3g, fiber: 2.9g, NET CARBS: 3.4g, sugars:1.9g, protein: 9.5g



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