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
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