Pumpkin (Protein) Cakes

I just ordered an all Egg White Protein Powder from bodybuilding.com. I’ve ordered a bunch of stuff from their site before (including various types of protein), just never an all Egg White protein powder. It felt like Christmas, yet again, when I received their lovely Bodybuilding.com white box in the mail!

I really haven’t heard any recommendations or reviews on this protein, but I have tried the MRM brand and I love it; their products are very natural and clean. A great supplement line, indeed. I figured their egg white protein must be as great as their other stuff.

I decided to give this protein a very special use for my very first time of trying it; so I baked some yummy Paleo protein bars! These Pumpkin (Protein) Cakes are awesome “to-go” mid-morning or mid-afternoon snacks, but they could also be enjoyed for dessert or for breakfast. They are low-carb treats that are great for those who workout on a regular basis, giving you essential healthy fats and being a good protein source. If you don’t workout, you can have them as well…do not fear the protein powder!

Pumpkin (Protein) Cakes
 
Prep time
Cook time
Total time
 
These Pumpkin (Protein) Cakes are a great snack for after a workout or for anytime you need a little pick me up in between meals. Healthy and nutritious.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 24 small squares
Ingredients
  • ½ cup almond flour
  • 2 scoops egg white vanilla protein powder, or preferred protein powder
  • 1 tbsp arrowroot powder
  • 2 tsp cinnamon
  • ¼ tsp sea salt
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ⅓ cup honey
  • 4 oz apple sauce
  • 2 tsp vanilla extract
  • 3 eggs
  • 15 oz pure pumpkin puree
  • ½ cup unsweetened almond milk
  • Coconut oil spray
Instructions
  1. Preheat oven to 350 F. Grease a 9x13" baking dish with coconut oil spray, set aside.
  2. Mix almond flour, vanilla protein powder, arrowroot powder, cinnamon, salt, ginger, cloves, baking powder and baking soda in a large bowl.
  3. In a standing mixer, whisk egg whites, pumpkin, vanilla extract, almond milk, apple sauce and honey on medium speed. Add in dry ingredients and mix on medium speed until no lumps remain. Transfer batter to baking dish and bake for 30-35 minutes. Let cool completely and cut into squares.
Notes
Tools you’ll need:
- Mixing bowls
- 9x13 inch Pyrex
- Standing mixer
- Spatula
- Whisk
- Measuring spoons
- Measuring cups

Makes 24 small squares…or you can eat it as a cake with some sort of nut butter spread.

Pumpkin (Protein) Cakes

Pumpkin (Protein) Cakes

Pumpkin Protein Cakes

2 thoughts on “Pumpkin (Protein) Cakes”

  1. This sounds sooo yummy! Unfortunately, I have a tree nut allergy. I know there are plenty of things I could use in place of the almond flour but I don’t know proportions. If I were to use coconut flour, how much would I use? And would the other ingredients have to be adjusted as well?

    Thank you so much,
    Kerin

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