With fall in full swing, it’s the perfect time to whip up a delicious pumpkin chocolate chip protein cake that will satisfy those cravings without derailing your diet! The best part of this recipe? You can customize it however you like based on what you have in your fridge or pantry, making it easy to throw together and get right back to enjoying the season!
Pumpkin Chocolate Chip Protein Cake
You want to throw in some nuts? Go for it. Maybe want some white chocolate chips instead of dark chocolate? No problem!
This pumpkin chocolate chip protein cake recipe is low in sugar, high in protein, and made with all-natural ingredients. It's the perfect dessert for those of you who are trying to lose weight this season or just need a healthier alternative for your sweet tooth. The cake is gluten free, too!
Now let's show you how to make this delicious protein cake recipe!
½ cup (56g) coconut flour
½ cup (60g) granular sweetener
2 tsp (9g) baking powder
¼ tsp salt
½ tbsp pumpkin pie spice
1 ½ cups (360g) pumpkin puree
4 whole eggs
2 scoops (68g) Macro1 Nutrition ONE Protein, vanilla ice cream
¼ cup (60g) semi-sweet chocolate chips
2 tbsp (30g) dark chocolate chips
2 tbsp milk (I used unsweetened almond milk)
*Any sweetener that measures 1:1 with sugar. I use Swerve.
1. Preheat oven to 350F. Add coconut flour, sweetener, baking powder, salt and pumpkin pie spice to a bow. Mix.
2. Bake at 350F for 25 minutes. It will still be a little underdone in the center, but it will continue to cook and firm up as it cools.
3. Let completely cool before adding the chocolate ganache. You can place in the freezer to speed up the process.
4. Spread chocolate ganache over the top. Place back in the fridge to let it set up and then cut into 8 slices and enjoy.
🔥Macros (without ganache): 150 calories, 11 protein, 14 carbs, 6 fat, 5 fiber, 5 sugar
🔥Macros (with ganache): 165 calories, 12 protein, 16 carbs, 7 fat, 5 fiber, 7 sugar