Serves 1
Directions
- 1Add the dry cake ingredients into a bowl and mix to avoid clumping.
- 2Set the dry ingredients aside.
- 3Add the wet ingredients into another bowl and mix.
- 4Fold the dry ingredients into the wet ingredients.
- 5Set the cake batter aside.
- 6Add the cheesecake filling ingredients into a bowl and mix until combined and smooth.
- 7Add the pumpkin batter to a mini cheesecake pan.
- 8Add the cheesecake filling to the middle of the pumpkin batter and swirl it in.
- 9Air fry the cake on 320 degrees Fahrenheit for about 8 minutes.
- 10Add all ingredients for the low-cal caramel into a small bowl and mix furiously.
- 11After 10-15 minutes, take the cake out of the pan.
- 12Drizzle the caramel on top of the cake.
- 13Enjoy the Protein Pumpkin Caramel Lava Cheesecake.
Ingredients
- 15 g Oat Flour
- 6 g Light Brown Sugar
- 6 g Swerve Brown Sugar
- 1 g Baking Powder
- pinch Baking Soda
- 1 g Pumpkin Spice
- pinch Sea Salt
- 38 g Canned Pumpkin
- 30 g Egg Whites
- 5 g Light Butter (melted)
- 1 g Vanilla Extract
- 28 g Fat Free Cream Cheese (softened)
- 3 g Zero Cal Sweetener
- 1 g Cinnamon
- 1 g Vanilla Extract
- pinch Sea Salt
- 10 g Sugar Free Pancake Syrup
- 5 g Melted Biscoff
- 1 drop Caramel Emulsion
Equipment
BowlSpoonMini cheesecake panAir fryer
Tips
- Mix dry cake layer ingredients to avoid clumping.
- Do not overmix the cake batter.
- Mix caramel drizzle ingredients well for a better consistency.
- Add caramel drizzle to the top of your cake while it’s hot out of the air fryer.
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