Protein Pumpkin Cookie Cake

Protein Pumpkin Cookie Cake

It’s Pumpkin Season!!! And I’ve created a delicious, nutrient packed sweet treat that’s super easy to make! It’s so good you’ll want to stock up on pumpkin now!

– So good for you, you could eat it for breakfast!
Prep Time: 10 minutes Cooking Time: 20 minutes Chill Time: 30 min. to 3 hours

2 eggs whisked
1 C pumpkin puree
1 scoop vanilla protein powder (I recommend Vega Protein & Greens or Vital Proteins Collagen & Whey)
3 Tbsp coconut flour
1 dash ground cloves
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
3 T Almond-Coconut Milk
1/2 C mini chocolate chips (Lily’s is sugar and dairy free, Enjoy Life is dairy free)

Preheat oven to 350 degrees F. Mix all wet ingredients, then carefully and slowly stir in dry ingredients. Fold in chocolate chips just before pouring into dish. The flour and esp. the protein powder will fly out of the bowl if you are not gentle. Don’t say I didn’t warn you! Grease up a pie dish with a little coconut oil, then pour in the pumpkin mixture and spread evenly. Bake on 350 for about 20 minutes or until the top becomes slightly firm. Let cool on counter top for 30 minutes, then place in fridge for a few hours.
*This can be eaten as soon as it’s cooled, but the longer it’s refrigerated the more firm it becomes. I guess you could say it’s more like pumpkin pie directly out of the oven and more like a cookie cake after a few hours of chilling. So call it what you want, I just call it delicious!

Nutrition facts per slice based on 8 slices:
Total calories: 55  Total Protein: 5.25g  Total *Carbs: 4.25g  Total *sugar: 1.2g  Total Fiber: 2g  Total fat: 1.7g

*Depends on what chocolate chips you use