Pumpkin Protein Cake
This healthy breakfast cake for one is dairy free and gluten free. Use vanilla whey or vegan protein powder, eggs, and pumpkin puree in this single serve recipe. Top this easy pumpkin recipe with sugar free Lily's salted caramel chocolate chips and coconut milk whipped cream if you have it for dessert! Eat this high protein breakfast idea with coffee and collagen for over 30 grams of protein per meal.
Servings: 1 person
- 1/3 cup pumpkin puree
- 1/4 cup vanilla protein powder
- 1 egg
- 1 egg white or 2 Tbsp egg whites
- 1 Tbsp coconut flour
- 2 tsp monk fruit sweetener
- 2 tsp oil (coconut, avocado, or EVOO)
- 1 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1 Tbsp Lily's Salted Caramel Chocolate Chips or dark chocolate chips
- coconut whipped cream (optional)
Preheat oven to 350F.
Spray non-stick cooking spray into a 6" diameter round glazed cast iron pan or any oven safe skillet.
In a small bowl, whisk together all cake ingredients until the batter is smooth.
Pour batter into greased pan and bake for 25 minutes. Be careful to not overbake or the cake will be dry. The top should be set and the edges a golden brown.
Remove the cake from the oven and promptly place the chocolate chips on top. Allow cake to cool for 10-15 minutes before you start eating. Top with whipped cream, if desired. Enjoy!
Calories do not include whipped cream.
You can use whey or vegan protein in this recipe. Bake times have been the same for me. I have used Orgain Organic Vanilla Bean protein powder and Bad Athletics Salted Caramel. I preferred the taste of the vanilla protein powder best. :)
Bake times may vary if you use a different sized skillet/pan than a 6" glazed ceramic cast iron skillet. Be careful to not overbake as the cake will be dry. Bake until top is set and sides are golden brown.