Let’s give ’em pumpkin to talk about! We’re doing it ‘go big or go home’ style to kick off fall! With this Pumpkin Pie Cream Cheese Coffee Cake recipe – we’re going big, of course since it’s now Pumpkin Pie everything season.
Check out the full recipe below:
NUTRITIONAL INFO
PUMPKIN CREAM CHEESE COFFEE CAKE
Yields: 16 servings | Serving Size: One piece
Calories: 150 | Protein: 8g | Fat: 11g | Net Carb: 3g
Total Carb: 7g | Sugar: 2g
Ingredients
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 reduced fat cream cheese, softened
- 2 tbsp zero calorie sweetener
- 1 egg, room temp
- Topping: 2 Quest Pumpkin Pie Bars, chopped into small pieces
Method
- Preheat the oven to 350° F and prepare an 8×8 inch pan with non-stick spray and parchment paper.
- In a bowl, stir together the almond flour, sweetener, protein power, coconut flour, baking powder, spices and salt.
- In another bowl, whisk together the melted pumpkin puree, butter, eggs, milk and vanilla.
- Add the wet ingredients to the dry and stir until no dry spots remain.
- In a clean bowl, combine the cream cheese, sweetener and egg until well blended.
- Spread half of the batter evenly into the bottom of the pan.
- Pour the cream cheese mixture on top.
- With the remaining cake batter, spoon it over the cream cheese and spread it out using a butter knife.
- Bake the cake for 35-40 minutes.
- About 3-5 minutes before the cake is done baking, remove it from the oven and sprinkle the top with chopped bar pieces, return and continue baking until a toothpick comes out clean when inserted into the center.
- Let cool before cutting into 16 pieces and serving.
