Substances

PUMPKIN CREAM CHEESE COFFEE CAKE

Cake:

• 1 cup almond flour
• ¼ cup zero calorie sweetener
• 1 scoop Quest Vanilla Milkshake Protein Powder
• ⅓ cup coconut flour
• 2 tsp baking powder
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon
• ⅛ tsp salt
• ½ cup pumpkin puree
• ¼ cup butter, melted and cooled
• 2 eggs, room temp
• ½ cup almond milk, room temp
• 1 tsp vanilla extract

Filling:

• 6 oz decreased fats cream cheese, softened
• 2 tbsp zero calorie sweetener
• 1 egg, room temp
• Topping: 2 Quest Pumpkin Pie Bars, chopped into small items

Technique

1. Preheat the oven to 350° F and put together an 8×8 inch pan with non-stick spray and parchment paper.
2. In a bowl, stir collectively the almond flour, sweetener, protein energy, coconut flour, baking powder, spices and salt.
3. In one other bowl, whisk collectively the melted pumpkin puree, butter, eggs, milk and vanilla.
4. Add the moist substances to the dry and stir till no dry spots stay.
5. In a clear bowl, mix the cream cheese, sweetener and egg till effectively blended.
6. Unfold half of the batter evenly into the underside of the pan.
7. Pour the cream cheese combination on high.
8. With the remaining cake batter, spoon it over the cream cheese and unfold it out utilizing a butter knife.
9. Bake the cake for 35-40 minutes.
10. About 3-5 minutes earlier than the cake is finished baking, take away it from the oven and sprinkle the highest with chopped bar items, return and proceed baking till a toothpick comes out clear when inserted into the middle.
11. Let cool earlier than slicing into 16 items and serving.