Description
This nutrient-dense pumpkin protein cake is the perfect solution for busy mornings or cozy evening cravings. By combining fiber-rich coconut flour with high-quality protein powder and natural pumpkin puree, this recipe achieves a moist, cake-like texture without unnecessary heavy carbohydrates. It is a satisfying, single-serving treat that feels decadent while keeping your fitness goals on track, proving that healthy comfort food can be both delicious and quick to prepare.
Ingredients
1/3 cup pumpkin puree (pure, not pie filling)
1/4 cup vanilla protein powder (whey or vegan blend)
1 large egg
1 large egg white (or 2 tablespoons liquid)
1 tablespoon coconut flour
2 teaspoons monk fruit sweetener
2 teaspoons coconut or avocado oil
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1 tablespoon chocolate chips
Pinch of sea salt
Instructions
Preheat your oven to 350F.
Spray a 6-inch round cast iron pan or small skillet thoroughly with non-stick cooking spray.
In a mixing bowl, whisk together the pumpkin puree, protein powder, egg, egg white, coconut flour, sweetener, oil, baking powder, and pumpkin pie spice until smooth.
Pour the batter into the prepared skillet and smooth the top.
Sprinkle the chocolate chips and a pinch of sea salt over the top of the batter.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool slightly before serving.
Notes
Ensure your baking powder is fresh to get the best lift. Do not substitute the coconut flour with almond flour, as coconut flour is highly absorbent and critical for the structure of this recipe. You can serve warm directly from the skillet for a comforting treat.
- Prep Time: 5
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: Healthy Baking
Nutrition
- Serving Size: 1 cake
- Calories: 310
- Sugar: 5g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 185mg