Double Chocolate Protein Cake

Happy Birthday to me 🎂 🎉! How can you have your cake and eat it too on a high protein, low sugar diet? With this cake of course! With protein powder, Greek yogurt, and egg whites in the cake itself, plus more protein powder and cottage cheese in the frosting, this cake will have you questioning ever eating a protein bar again. The pumpkin provides moistness with the need for fat like butter or oil. The almond flour adds healthy fats and makes it gluten free. And the allulose and protein powder provide just enough sweetness to round out this delicious and healthy dessert for all to enjoy!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350F. Line 2 9" circle cake pans with parchment paper, and lightly grease them with oil.

Step 2

Add the wet ingredients to a bowl, and mix with a silicone spatula until fully combined - pumpkin puree, egg whites, milk, yogurt, allulose, and vanilla.

Step 3

Add in dry ingredients, and mix with a silicone spatula until fully combined - almond flour, whey, cocoa powder, baking powder, baking soda, and salt.

Step 4

Divide the mixture evenly between the 2 pans, about 500 g each.

Step 5

Bake at 350F for about 30 minutes, or until the top is set, the edges are browned, a toothpick to the center comes out clean, and the internal temperature is about 205F. Let the cake cool totally in the pan before removing, about 30 minutes.

Step 6

In a medium bowl, mix together your (blended) cottage cheese with whey, cocoa, and vanilla extract to make your frosting.

Step 7

Remove the 2 cakes from their pans. Spread about 1/3 of your frosting (~120 g) onto one cake. Top with the other cake. Frost the top and the sides of the cake.

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