Filling: Blend blender to mix, some whole cottage cheese curds is okay
½ cup 2% cottage cheese
1 tsp cornstarch
1 tbsp zero calorie sweetener Monkfruit
2 tbsp FF Greek yogurt
Crumble: Mix into a sandy texture and set aside
40 grams of a high protein pancake mix
2 tsp brown sugar substitute Monkfruit
1 tbsp of light margarine spread I use Imperial 27%
½ tsp pumpkin spice
Cake Batter:
80 grams of the same pancake mix as used for crumble
1 large egg
3/8 cup of pumpkin puree
3 tbsp zero calorie sweetener Monkfruit
1 tsp of baking powder
¼ tsp of salt
3 tbsp unsweetened almond milk
1 tsp vanilla extract
1 ½ tsp pumpkin spice
Instructions
Preheat oven 350 degrees, grease 6” round cake pan
Mix dry ingredients in a medium bowl, add wet ingredients and whisk until combined
Transfer half the batter to the cake pan, gently spread filling, top with remaining cake batter, be sure top batter covers all the cream. Add crumble.
Bake 30-35 minutes. Let cool in pan 10-15 minutes.
To release from pan, gently place hand over top, turn upside (do this over the kitchen sink) cake will release, place serving plate on bottom and flip back over.
If you like to add the drizzle- mix about 4 tbsp of powdered sweetener substitute with about 1 tbsp of almond. Drizzle over cake once it has cooled slightly
