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Name: Trim Healthy Mama {Pumpkin Pie Cake - FP}
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 Tablespoon oat fiber; 1 Tablespoon coconut flour; 1/2 teaspoon baking powder; 1/2 teaspoon Glucomannan; 2 Tablespoons Truvia; Dash sea salt; 1/2 teaspoon pumpkin pie spice; 1 teaspoon cinnamon; 1/2 teaspoon vanilla; 1/3 cup egg whites; 1 Tablespoon water; 2 Tablespoons pumpkin

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INGREDIENTS

1 Tablespoon oat fiber
1 Tablespoon coconut flour
1/2 teaspoon baking powder
1/2 teaspoon Glucomannan
2 Tablespoons Truvia
Dash sea salt
1/2 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/3 cup egg whites
1 Tablespoon water
2 Tablespoons pumpkin

INSTRUCTIONS

I decided to call it Pumpkin “Pie” Cake because unless you cook it quite a while the center remains soft…and tastes just like pumpkin pie!

Add dry ingredients to a small bowl and mix well.

Mix in remaining ingredients until blended and smooth.

Divide into two small ramekins (I use the small 6 oz. size).

Cook in microwave for 1 1/2 to 2 minutes OR bake in 350 degree oven for 15-20 minutes.

Don’t overbake. The center will still be soft and that is what makes it SO good!

Top with some 0% Greek yogurt sweetened with some stevia and vanilla extract.

You can eat both little cakes or share with someone else. Either way it is still a Fuel Pull! Enjoy!

Optional Additions: If you don’t mind this becoming an “S” dessert, you can add some chunks of skinny chocolate to the batter for a pumpkin chocolate cake. Or drizzly some skinny chocolate on top. Or top with some yummy cream cheese frosting. Or add in some nuts for a yummy crunch. Be creative, but just keep in mind that it will not be a FP if you add to the recipe!

NOTES

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Trim Healthy Mama {Pumpkin Pie Cake - FP}

1 Tablespoon oat fiber
1 Tablespoon coconut flour
1/2 teaspoon baking powder
1/2 teaspoon Glucomannan
2 Tablespoons Truvia
 Dash sea salt
1/2 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/3 cup egg whites
1 Tablespoon water
2 Tablespoons pumpkin

I decided to call it Pumpkin “Pie” Cake because unless you cook it quite a while the center remains soft…and tastes just like pumpkin pie!

Add dry ingredients to a small bowl and mix well.
Mix in remaining ingredients until blended and smooth.
Divide into two small ramekins (I use the small 6 oz. size).
Cook in microwave for 1 1/2 to 2 minutes OR bake in 350 degree oven for 15-20 minutes.
Don’t overbake. The center will still be soft and that is what makes it SO good!
Top with some 0% Greek yogurt sweetened with some stevia and vanilla extract.
You can eat both little cakes or share with someone else. Either way it is still a Fuel Pull! Enjoy!
Optional Additions: If you don’t mind this becoming an “S” dessert, you can add some chunks of skinny chocolate to the batter for a pumpkin chocolate cake. Or drizzly some skinny chocolate on top. Or top with some yummy cream cheese frosting. Or add in some nuts for a yummy crunch. Be creative, but just keep in mind that it will not be a FP if you add to the recipe!

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Nutrition

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Serving Size: 1 (185g)
Recipe Makes: 1

Calories: 260
Calories from Fat: 170 (65%)

Amt Per Serving		% DV

	Total Fat 18.9g	25 %
	Saturated Fat 16.5g	82 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.2g
Cholesterol 1.6mg		1 %
Sodium 189.2mg		7 %
Potassium 414.1mg		11 %
Total Carbohydrate 12.8g		4 %
	Dietary Fiber 6.1g	25 %
	Sugars, other 6.7g
Protein 12.4g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 260

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