Fit Chick Pumpkin Pie Cake
Serves: 9
Since I have food falling out of my cabinets I have decided to try to start using some of what is in them. I have an overabundance of pumpkin for some reason, so when I saw the cans I got a craving for cake! So I immediately began baking! This cake was so moist and flavorful with just the right amount of sweetness (for me)! It hit the mark perfectly!
Fit Ingredients:
- 1 cup canned pure pumpkin (not pie filling)
- 1/2 c sugar free maple syrup (or sweetener of choice)*
- 2 large eggs
- 1/2 c (56g) almond flour
- 2 scoops (46g) vanilla whey protein
- 2 tsp pumpkin pie spice
- 1/2 tsp baking soda
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- 8×8 in baking pan
- non stick spray
- electric mixer
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Directions:
Pre heat your oven to 325 degrees. Spray your baking pan with non stick spray. Mix the first 3 (wet) ingredients together in a bowl. Mix the next 4 (dry) ingredients together in a separate bowl. Using an electric mixer, slowly mix your dry ingredients into your wet ingredients. Pour the batter into your pan and bake for 28-30 minutes.
Within 20 minutes your house will begin to smell like Thanksgiving!!! De-licious!!!!
*You can increase the sweetener to half a cup if you’d like it to taste sweeter. This had just a hint of sweetness that brought out the pumpkin flavor.
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Nutrition: (1/9)
Calories: 84.8, Protein: 7.6g, Carbs: 5.0g, Fat: 4.3g (0.9g Saturated), Sodium: 108mg, Fiber: 1.8g (Net Carbs: 3.2g)
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