Pumpkin Cranberry Cake (High Protein)

With or without the frosting - this will be a regular feature in your baking! Because of the ingredient choices you get the flavor bang without the terrible caloric bite! Compared to a slice of Starbucks pumpkin loaf, you get just as much yum for about 1/2 the calories and 4x the protein!


4 Eggs (whole)
10 egg whites OR 50 g egg white powder + 150 g water*
12 oz Pumpkin puree
1 Tablespoon Pumpkin Pie Spice
6 oz Greek Yogurt or Skyr (the thicker the better)
2-4 Tablespoons Brown Sugar Sub like Swerve Brown Sugar

1 tsp Vanilla Extract

1/2 tsp Stevia Glycerite (or a pinch more swerve if don't have)
1/3 cup Coconut Flour (40ish grams)
1 Tablespoon Psyllium Husk Powder
70 g PE Science Pumpkin Pie protein powder or Keto Chow Pumpkin (vanilla, cinnamon or similar flavors of these brands are also fine, you might want more pumpkin pie spice- but pure whey powder will not work, must be a combo like PE Science and Keto Chow use)
1 tsp Baking Powder

.75 tsp Baking Soda
3-4 oz fresh Cranberries

optional: 2 oz chopped Pecans or Walnuts
optional: 1 Tablespoon no sugar honey substitute or maple syrup

6 oz Cream Cheese (can use Neufchatel to lower calories, will be a bit runnier)
6 oz Good Culture Cottage Cheese
6 oz Greek Yogurt or Skyr (the thicker the better)
35 g of same protein powders above


The first step is cooking down the pumpkin. It might seem too extra but it makes a big difference. Can be done a day in advance!
Put pumpkin in saucepan with swerve (or similar), pumpkin spice, stevia (if using), "honey" (if using) and vanilla.
Turn heat on medium low and cook about 8 minutes until pumpkin gets thicker and glossier on the surface. This process is to cook out excess water and make the taste richer. Stir with spatula, don't let it burn!
Set aside to cool, can be cool, cold or a bit warm for next step - but not hot or it'll cook the eggs!

Prep an 8 x 8 square pan with parchment.

While that's cooling you can assemble everything else: 
In one bowl put protein powder, coconut flour, psyllium, baking powder, baking soda. Mix and set aside.
In a large bowl, put yogurt, whole eggs and when cooled, the pumpkin.

Now combine dry and wet and stir in cranberries and nuts (if using)

Take egg whites or egg white powder + water and beat to stiff peaks (but do not overbeat - you don't want them chunky)

Fold whites into cake batter, combining completely so the consistency is uniform.

Pour into prepped pan and smooth the top.

Bake 325 for 40-45 minutes. You should see some light browning on the top.
Cool completely before slicing. Store in fridge. (Bring slice back to room temp for optimal flavor when ready to eat)

Combine everything but the protein powder in a food processor and process til smooth. (It's good this way too!)
Stir in protein powder and store in fridge.

I tend to frost slices as I serve them rather than store a whole frosted cake - it's easier to store and gets less soggy.
AND sometimes i feel like some cake without the frosting...


Nutrition will vary depending on the brands you choose but my version is:
(for 1/9th of cake/frosting)
1 slice cake - 133 calories, 3.4 g fat, 9.7 g carbs (not including 2.6 g from erythritol), 15.9 g protein
Frosting - 89 calories, 5.1 g fat, 1.4 g carbs, 8.5 g protein

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