What could be better than cake for breakfast that tastes delicious AND helps you hit your protein goals? I’ve been playing around with different ways to achieve 30g+ of protein in the mornings, which can be challenging. The standard two eggs for breakfast does not quite cut it!
Starting your day off with a high-protein meal has been shown to really set the tone for stable blood sugar throughout the day. Eating more protein over the past few months has improved my energy levels, demolished my cravings, increased my lean muscle mass, helped me lose body fat, and even supported my hormones.
If you’re wondering why hormones, for my PCOS girlies: did you know that muscle is the MOST insulin-sensitive tissue in the body, and growing more of it can immediately begin to reverse insulin resistance? That’s why protein is so key!
This Chocolate Pumpkin Protein Cake feels like a treat and makes for a really delicious high-protein snack or breakfast. Each serving has roughly 15g of protein. I love to pair it with a serving of greek yogurt to elevate it that much further.
Enjoy!
Chocolate Pumpkin Protein Cake
PREP TIME
5 minCOOK TIME
25 minTOTAL TIME
30 minSERVES
3Ingredients
- 210g canned pumpkin (~half the can)
- 35g oats (1/3 cup)
- 43g chocolate protein powder (1-2 scoops)
- 1 tbsp cocoa
- 1 egg
- cinnamon, vanilla, salt
- 1-2 tbsp honey or maple syrup
- ~2oz almond milk to moisten
- chocolate chips for topping
Directions
- Mix everything together, split the dough into 3 ramekins, and bake at 350F for 25 min. You can probably microwave this in a mug for roughly 2 min as well. Serve with greek yogurt, berries, and anything else you like.
