Ingredients
Scale
Pumpkin Cake
- 1/2 cup coconut flour
- 2 scoops vanilla protein powder
- 1/2 cup pumpkin puree (canned)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 cup unsweetened almond milk
- 2 eggs
- 1 tsp pumpkin pie spice
- 1.5 tsp ground cinnamon
- 2 tbsp honey or maple syrup (we didn’t use any)
Pumpkin Pie Spiced Cheesecake
- 2 6oz containers plain Greek yogurt or quark
- 1 egg
- 3 tbsp coconut flour
- 1 tsp pumpkin pie spice
- stevia to taste OR 2 tbsp of honey or maple syrup
Topping (optional)
- 1 pumpkin spice Siggi’s yogurt
- chopped pecans
Instructions
- Preheat the oven to 350 degrees F.
- Spray a 9-inch springform pan with nonstick cooking spray.
- In a large bowl, whisk the the coconut flour, vanilla protein powder, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- Add in the eggs, almond milk, pumpkin puree, and vanilla extract.
- Whisk until there are no lumps.
- In another bowl, combine the yogurts, egg, and coconut flour.
- Using a handheld or stand mixer, beat the yogurt mixture together until smooth and creamy.
- Add in the pumpkin pie spice and set aside.
- Spread 3/4 of the pumpkin batter into the springform pan.
- Drop large spoonfuls of the cheesecake batter on top of the pumpkin batter
- Repeat with the remaining pumpkin batter, but do not swirl the batters together.
- Place pan in the oven and bake for 45-50 minutes.
- Cover the pan with foil halfway through baking to prevent the cake from burning and over-cooking.
- Let the cheesecake cool for at least a few hours before placing in the fridge.
- Top with pumpkin spice yogurt and chopped pecans.
- Notes: You may replace the protein powder with 1/2 cup of oat flour, but you may need to adjust the liquid amounts. Store cheesecake in fridge for a couple of days. Slice and enjoy!