Flourless Protein Pumpkin Cake (Cottage Cheese Cake)
Ingredients
- 15 ounces canned pumpkin
- 16 ounces low fat cottage cheese
- 1/2 cup powdered allulose
- 2 scoops Further Food Pumpkin Spice Collagen Powder
- 3 large eggs separated
- 1 teaspoon vanilla extract
OPTIONAL:
- Whipped Cream for topping
Instructions
- Preheat oven to 350 degrees F. Line an 8 inch springform pan with parchment paper and set aside.
- Into a food processor, place the pumpkin puree, cottage cheese, collagen, egg yolks and vanilla. Puree until very smooth.
- In a large bowl, place the egg whites and allulose. Use a hand mixer to mix until stiff peaks form.
- Gently fold the pumpkin mixture into the whites, trying to keep the whites formed.
- Transfer the mixture into the prepared springform pan and bake for 45-50 minutes or until cooked through and a toothpick inserted into the center comes out clean.
- Allow to cool before slicing and serve with whipped cream if desired!
- Store extras in an airtight container in the fridge for up to 7 days. Can be frozen for up to a month.
Video
Nutrition
Calories: 80.1 | Fat: 2.2g | Protein: 9.4g | Carbohydrates: 5.6g | Fiber: 1.1g | P:E Ratio: 1.4