Experience the cozy embrace of fall spices intertwined with the richness of protein, creating a symphony of flavors that will enchant your taste buds. Crafted with care, this bundt cake offers a guilt-free indulgence, delivering the essence of pumpkin perfection without compromising your health goals. Immerse yourself in the comforting aroma and wholesome goodness of this cake, designed to be both a treat for your senses and a nourishing addition to your wellness journey.
INGREDIENTS
Cake:
4 scoops PRO® Bourbon Vanilla Whey Protein Isolate
1/3 cup high-protein pancake mix
1-1/4 cup pumpkin puree
1 tsp baking powder
1 Tbsp sugar alternative
2 eggs
1 Tbsp coconut oil
1 Tbsp pumpkin spice
Icing:
1 Tbsp sugar alternative
2 Tbsp nut butter
1 Tbsp fat-free greek yogurt
1/4 cup pumkin puree
DIRECTIONS
- Preheat the oven to 350°C.
- In a large mixing bowl, beat the eogs with the stevia for the coke, pumpkin puree, pumpkin spice, protein powder, bakino gowbar, and high protein pancake mix
- Once well combined, pour it in a greased 10-12 cup bundt pan.
- Bake the cake for 15-20 minutes of until you can poke a toothpick in and pull it out clean.
- While the cake is in the oven, prepare the icing take the pumpkin puree, stevia, nut butter, and fat-free greek yogurt and mix them together in a bowl. Add some water if necessary to achieve an icing-like consistency.
- When the cake is done baking, allow it to cool for 5-10 minutes before pouring the icing on top and serving!
MACROS PER SERVING
Calories: 229
Protein: 22g
Carbohydrates: 15g
Fat: 9g
