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Healthy Pumpkin Coffee Cake - High Protein, Sugar Free

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 pieces
Calories 250
A nutritious and high-protein pumpkin coffee cake perfect for a guilt-free treat. Easy to prepare with wholesome ingredients.

Ingredients

Dry Mix

  • ⅔ cup Whole Wheat Pastry Flour (see post for subs, 80g)
  • ⅔ cup Vanilla Protein Powder (Whey-casein) (60g)
  • ½ scoop Unflavored Protein Powder (15g, see blog post for alternatives)
  • ¼ cup Coconut Flour (28g)
  • 1 tsp Pumpkin Pie Spice
  • 1½ tsp Baking Soda
  • 1 cup Hot Water (270ml)
  • 2 Tbsp Hot Water (additional for total 1 cup + 2 Tbsp)
  • ¾ cup Pumpkin Puree (180g)
  • 1 Tbsp Lemon Juice
  • 2 tsp Melted Butter (10g)
  • ½ tsp Vanilla Extract
  • ⅓ cup Zero Calorie Brown Sugar Replacement (64g)
  • 1½ tsp Cinnamon
  • 2 Tbsp Cold Butter (in cubes, 28g)
  • 1 Tbsp Low-Fat Cream Cheese (14g)
  • 1 Tbsp Non-fat Plain Greek Yogurt (14g)
  • 1 Tbsp Vanilla Protein Powder (6g)
  • 1 tsp Unsweetened Almond Milk (5ml)

Instructions 

  • Preheat oven to 350°F and line a 8” cake pan with parchment paper.
  • Whisk dry ingredients in a bowl; mix wet ingredients in a large bowl.
  • Add dry to wet and fold until just combined; do not over-mix.

Notes

Ensure not to over-mix to keep the cake light and fluffy.
Calories: 250kcal
Cost: $15
Course: Dessert
Keyword: High-Protein, pumpkin, sugar-free