Pumpkin Cranberry Protein Cake

U Serves 8 People
P Prep: 00:20
P Cook: 01:15

Nutritional Facts

per 1 serving size (Recipe makes 8 servings)

Amount Per Serving

Calories 139

Calories from Fat 16

% Daily Values*

Total Fat 1.74

2.68%

Saturated Fat 0.89

4.45%

Polyunsaturated Fat 0.09

Monounsaturated Fat 0.23

Cholesterol 32.00

10.67%

Sodium 152.19

6.34%

Potassium 91.63

Total Carbohydrate 17.99

6.00%

Dietary Fiber 3.45

13.80%

Sugars 11.29

Protein 12.74

Vitamin A 37.50%

Vitamin C 0.75%

Calcium 6.88%

Iron 4.19%

* Nutritional Values are estimated and may vary

³ Description

Just some scattered cranberries in a sea of pumpkin spice protein cake.

² Ingredients

1 medium Egg
1.5 cup Egg White
2 tbsp Pumpkin Pie Spice
1 tsp Vanilla Extract
4 serving (serving = 1 packet) Whole Foods Market Stevia
1 serving (serving = 1/2 cup) Libby's 100% Pure Pumpkin
1/2 serving (serving = 1 tsp) Kroger Baking Powder
2 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
3 serving (serving = 1/3 cup) Ocean Spray Craisins Dried Cranberries
2 serving (serving = 1 level scoop) Cellucor Cor-Performance Whey

q Directions

Mix dry ingredients in a bowl and make sure the coconut flour is broken up. Add in wet ingredients (except the cranberries) and mix until smooth. Once even, fold in the cranberries. Spray a bread pan with nonstick spray and pour batter in. The batter will seem runny but just trust it. Bake for 60-75 min at 350 F. Let cool for 10 minutes then flip over and move onto a cooling rack to finish cooling. Slice into 8 servings. If not fully cooled, the cake will be difficult to cut. Store in the fridge. Best served cold. - See more at: http://www.thecoconutdiaries.net/pumpkin-cranberry-protein-cake/#sthash.uzJ8UilT.dpuf

Recipe Provided by @pbeechie

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