Protein Pumpkin Caramel Lava Cheesecake

Serves 1
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Directions

  1. 1Add the dry cake ingredients into a bowl and mix to avoid clumping.
  2. 2Set the dry ingredients aside.
  3. 3Add the wet ingredients into another bowl and mix.
  4. 4Fold the dry ingredients into the wet ingredients.
  5. 5Set the cake batter aside.
  6. 6Add the cheesecake filling ingredients into a bowl and mix until combined and smooth.
  7. 7Add the pumpkin batter to a mini cheesecake pan.
  8. 8Add the cheesecake filling to the middle of the pumpkin batter and swirl it in.
  9. 9Air fry the cake on 320 degrees Fahrenheit for about 8 minutes.
  10. 10Add all ingredients for the low-cal caramel into a small bowl and mix furiously.
  11. 11After 10-15 minutes, take the cake out of the pan.
  12. 12Drizzle the caramel on top of the cake.
  13. 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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