Pumpkin Cookie Casein Cake

³ Description

Pumpkin Cookie Casein Cake with a protein fudge layer and peanut butter sauce. I love pumpkin, chocolate and pb combined.

² Ingredients

•  1/4 cup Pumpkin (Without Salt, Canned)
•  1 serving (serving = 1 packet) Whole Foods Market Stevia
•  1/2 serving (serving = 1 tsp) Kroger Baking Powder
•  1/2 serving (serving = 1 tbsp) Hershey's Natural Unsweetened Cocoa
•  3/4 serving (serving = 3 tbsp) Egg Beaters 100% Liquid Egg Whites
•  1 serving (serving = 1 heaping scoop) Optimum Nutrition Gold Standard 100% Casein - Cookies & Cream
•  0.3 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
•  1/4 serving (serving = 2 tbsp) Bell Plantation PB2 Powdered Peanut Butter
•  1/2 serving (serving = 2 tbsp) Let's Do Organic Organic Coconut Flour
•  1/4 serving (serving = 1 scoop) Metabolic Nutrition Protizyme - Chocolate Cake
•  1/4 serving (serving = 1 scoop) Metabolic Nutrition Protizyme - Peanut Butter Cookie

q Directions

For the casein cake, mix together: 1 scoop cookies and cream ON casein powder, 1 tbsp coconut flour, 1/2 tsp baking powder, 1/2 tsp stevia, 3 tbsp pureed pumpkin (not canned pumpkin pie), 2 tbsp egg whites, 1/4 almond milk. Mix, mix, mix. Put 1/2 mixture in mug, microwave for 1 minute 30 seconds. Repeat with second half of mixture for 2 layers. In between the cake layers is protein fudge: 1/4 scoop chocolate cake whey, 1/2 tbsp raw cocoa powder, 1/2 tsp stevia, 1 tbsp almond milk. Mix together and then microwave 15 seconds to thicken to fudgey consistency. Top with 1/4 scoop Protizyme peanut butter cookie whey mixed with 2 tbsp almond milk + 1/2 tbsp pb2.

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