Description
Healthy and protein packed cinnamon swirl cake topped with cream cheese icing. This cake is moist and full of delicious cinnamon flavor.
Scale
Ingredients
Cinnamon Cake
- 1/4 cup (30g) whole wheat flour
- 1 scoop (34g) Musclepharm cinnamon bun combat powder
- 1 tbsp. granulated stevia or erythritol
- 1/4 tsp. cinnamon (optional)
- 3/4 tsp. baking powder
- 1/4 cup (56g) plain nonfat Greek yogurt
- 1/4 cup (62g) pumpkin puree
- 1/4 cup milk (I used unsweetened almond)
- 1 large whole egg
- 1 tbsp. (16g) Sweetspreads cinnamon roll coconut butter
Cream Cheese Icing
- 2 tbsp. (28g) plain nonfat Greek yogurt
- 1 tbsp. (14g) cream cheese
- 1 tbsp. granulated stevia or erythritol
- 1/2 tbsp. milk
Instructions
- Mix whole wheat flour, protein powder, stevia, cinnamon and baking powder in a medium bowl. Add Greek yogurt, pumpkin, milk, and egg to a separate bowl and mix well. Add wet ingredients to dry and gently stir until combined.
- Spray another small/medium bowl with cooking spray. Pour batter into bowl. Heat coconut butter until it gets runny. Add 1 tbsp. of coconut butter to a small plastic bag. Cut end off of bag and squeeze coconut butter out onto cake to make a cinnamon swirl. Microwave cake for about 2 minutes or until cooked to desired amount.
- Finally, add greek yogurt, cream cheese, stevia and milk to a small bowl. Mix well until smooth. Top cake with cream cheese icing and slice into 4 pieces. Enjoy!
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 2
- Fat: 7
- Carbohydrates: 10
- Fiber: 3
- Protein: 12