Sunday, June 14, 2015

Walnut and Cream Cheese Frosted Pumpkin Cake







     I know it's not Thanksgiving yet, but I can make a Pumpkin Cake if I wanna... and I did wanna...so I did! :0  Then I decided I wanna add some Cream Cheese Frosting and I also wanna add some Walnuts...just cause! ... so I did.  I also wanna make it healthy... so I did.  For an 1/8th of the cake it is only 175 calories, 7.3g carbs and 12.2g protein.  So don't wait for the Holiday's, Pumpkin is good eats all year round... aren't you glad I didn't use the word "wanna" again...I didn't wanna...so I didn't.  ;)

Ingredients for 8 servings~
1/4 cup Nutiva Buttery Coconut Oil, melted
2 jumbo Eggs
7oz 2% Fage Plain Greek Yogurt, divided into 4oz and 3oz portions
1 cup Pumpkin
1 scoop Quest Vanilla Milkshake Protein Powder
1/3 cup Betterbody Foods Coconut Flour, divided into 1/4 cup and 2 Tablespoon portions
1/4 cup Swerve Granular Erythritol
1 teaspoon Baking Powder
1/2 teaspoon Salt or Lite Salt
Dash Cinnamon
Dash Vanilla
4oz Fat Free Cream Cheese, softened
1/4 cup Swerve Confectioners Erythritol
1/4 cup Walden Farms Sweet Cream
1 Tablespoon Walnuts, chopped

     Mix melted Coconut Oil, Eggs, 4oz Yogurt, Pumpkin, Protein Powder, 1/4 cup Coconut Flour, Granular Erythritol,  Baking Powder, Salt, Cinnamon and Vanilla til well combined and pour into Pam sprayed 8 inch cake pan.  I cut out a Parchment Paper circle to line bottom of cake pan.  Bake at 350 for 40 minutes.  While baking, heat Cream Cheese in microwave a few seconds to melty, then stir in remaining Yogurt, Sweet Cream, 2 Tablespoons of Coconut Flour and Confectioners Erythritol til smooth, chill in fridge to thicken.  When cake is done, making sure to not over bake as protein powder tends to be drying, remove from oven and invert on wire rack to cool.  When cooled, frost with chilled and thickened frosting, sprinkle with chopped Walnuts.  Enjoy  :)

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