Lemon Cream cakes

by Devenee
Lemon Cream cakes


1/2 c pumpkin

1/2 c unsweetened Almond milk

2 scoops About Time Vanilla protein

1/4 c cottage cheese

1/4 c spelt flour

2 T flax meal

1 T vanilla extract

Juice of 1 lemon

Zest of one lemon

1 t baking powder

1 1/2 packets Stevia

1/2 t cinnamon

dash of salt

Preheat oven to 325 degrees.Mix pumpkin, cottage cheese, almond milk, lemon juice, zest and vanilla extract together in a large bowl. Mix, protein, spelt flour, baking powder, flax meal, cinnamon and Stevia in another. Add dry to wet and fold together. Spray 7 lined muffin tins, scoop batter in each. Bake 25-27 minutes. (center should have just a small amount of softness, rest of cake will be firm) do not over cook.

great by themselves or served with a little protein frosting or protein cream cheese too…..


yields 7 cakes

per cake:

74 calories

1.4 g fat

3.86 carbs

9.28 g protein


Approved by Sean Marszalek CEO SDC Nutrition Inc


The post Lemon Cream cakes appeared first on About Time.

by Devenee


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