Bariatric Friendly Pumpkin Yogurt Cake

     I am so ready for "Pumpkin Flavored Everything" Season!  Having a family gathering today and I was asked to make a desert.  I thought of making my Apple Almond Yogurt Cake but really wanted to incorporate pumpkin into it.  I removed the applesauce from the recipe, added the pumpkin, and increased the almond flour since the wet ingredients were now a little more than the previous recipe.  In the end I decided to put the batter in a 9" x 11" baker instead of a loaf pan.  Hope you enjoy!

Bariatric Friendly Pumpkin Yogurt Cake

Servings: 12

Total Cooking/Baking Time: 45 Minutes

Ingredients:

• 2 Cups Almond Meal
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Salt
• 1 Serving Protein Powder 
• 3/4 Cup Sugar Substitute (I Used A Stevia baking blend)
• 1 6oz Container Plain Greek Yogurt (I used Chobani Plain)
• 1 15oz Can Of Pumpkin Puree
• 1/4 Cup Egg Substitute (Equivalent Of 1 Egg)
• 1 Teaspoon Pure Vanilla Extract

Directions:

1. Preheat oven to 350°.
2. In a small bowl whisk together the Almond Meal, Baking Powder, Salt, and Protein Powder and set aside.
   
3. In a separate bowl combine Sugar Substitute, Greek Yogurt, Pumpkin Puree, Egg Substitute, and Vanilla.
   
4. Blend the dry ingredients into the wet ingredients. 
   
5. Pour into a greased baking dish.
   
6. Place in oven and bake for 40 - 45 minutes.
7. Test cake with skewer or cake tester to verify doneness and cool on a wire rack for fifteen minutes.
8. Divide evenly into servings and enjoy.

Nutritional Information Per Serving (1/12th of cake):

Calories: 175

Fat: 9.7 Grams

Carbs: 20.5 Grams

Protein: 8.2 Grams

Calculated using MyFitnessPal