Meg’s Pumpkin Pecan Protein Cake

8 Grams of Protein/ 14 Grams of Carbohydrates/ 145 Calories/ 7 Grams of Fat (per slice)

Prep Time: 30 minutes

Total Servings: 16 slices


The holidays are here and so are all the wonderful gatherings of friends and family, which can often make sticking to a strict diet somewhat difficult. Protein powder recipe wizard Meg from My Engineered Nutrition comes to the rescue with something that should still be considered a special treat, but by comparison won’t have you guiltily brainstorming New Year’s resolutions!

So if you’re feeling the holiday spirit, give this Pumpkin Pecan Protein Cake a try! (Meg uses True Nutrition’s Cinnamon Bun flavored Whey Protein.) With 8 grams of protein and only 145 calories per slice, this delicious cake makes lower fat and lower sugar option compared to other festive treats. You might even want to sneak a slice in for breakfast, we won’t judge.

Happy Holidays!


Be careful not to over-bake the cake as the whey protein in the batter can become dry and rubbery.

Kitchen Accessories:

  • Baking pan (13” x 9”)
  • Parchment paper


  • 2 scoops (1/2 cup) True Nutrition Cinnamon Bun Whey Protein Powder
  • 1½ cups all-purpose flour (gluten-free flour works well too)
  • ¼ cup coconut sugar
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • ¾ cup lowfat Greek yogurt
  • 1 cup pureed pumpkin
  • 4 tablespoons melted butter
  • 1 egg
  • 2 teaspoons vanilla
  • ½ cup toasted and chopped pecans

Cream Cheese Frosting

  • ¼  cup lite cream cheese
  • ¾ cup lowfat Greek yogurt
  • 1 teaspoon maple syrup


  1. Preheat the oven to 350°F. Grease the baking pan with butter or oil and line with parchment paper.
  2. Spread pecans on baking sheet and place in the oven for 5-10 mins. Keep an eye on them to make sure they don’t burn! Once toasted, chop and set aside.
  3. Combine dry ingredients in a mixing bowl (protein powder, flour, coconut sugar, baking soda, baking powder, salt and the pumpkin pie spice)  
  4. In large mixing bowl with a hand mixer, combine the wet ingredients (pureed pumpkin, egg, Greek yogurt, butter and vanilla extract) Mix ingredients at medium speed until combined well. Add the dry ingredients in three batches, mixing at a medium speed until incorporated.
  5. Use a spatula to fold the pecans into the batter until evenly mixed.
  6. Pour the batter into baking pan and bake for 20-25 minutes (until a toothpick comes out clean from the center). Allow cake to cool for at least 10 minutes before icing.
  7. While cooling, combine the lite cream cheese, Greek yogurt and maple syrup in a small bowl and mix with hand mixer. Once cooled, ice the cake with cream cheese frosting and slice into 16 pieces. Store remaining slices in the refrigerator. Enjoy!


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