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Pumpkin Protein Cakes

 

  • 1 scoop Devotion Angel Food Cake protein powder 
  • 2 TBSP almond flour 
  • 2 TBSP coconut flour 
  • ½ tsp baking powder 
  • ½ tsp cinnamon 
  • ¼ C pumpkin puree 
  • ¼ C unsweetened almond milk 
  • 2 eggs (or 4 egg whites, ½ C) 

 

Preheat oven to 375 degrees. Spray silicone pan or ceramic ramekins with non-stick cooking spray and set aside. If using silicone baking pan, place on firm baking sheet for support. 

In a mixing bowl, measure Devotion Angel Food Cake protein powder, flours, baking powder and cinnamon. Stir until blended and set aside. 

Mix together pumpkin, almond milk and eggs, then add wet ingredients to dry mixture and stir until combined. 

Pour into prepared pan and bake approximately 16 minutes until cooked through. Carefully unmold and serve warm or cool thoroughly before storing in refrigerator. 

If desired, mix a ½ scoop Devotion Angel Food Cake Protein Powder with Flex Flavor of your choice and 2-3 TBSP water or unsweetened almond milk and stir until smooth. Drizzle over cakes before serving.  

 

Make 6 servings. 

Macros per cake (serves 6): Cal: 69 // Fat: 3.5 // Sat Fat: 1.1 // Carbs: 3.3 //  Fiber: 1.5 // Pro:6.4 // Sugar: 0.7 

 

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