HOW TO MAKE FLOURLESS EGG WHITE PUMPKIN CAKE
To make my Flourless Protein Pumpkin Cake, I used the collagen from Further Food Pumpkin Spice!
Further Food Pumpkin Spice Collagen combines the joint, skin, gut and muscle benefits of collagen peptides with the antioxidant and anti-inflammatory properties of pumpkin spice ingredients, making it both functional and tasty.
🧬 Core benefits of collagen
Joint and tendon support – Rich in glycine, proline and hydroxyproline, which help rebuild and maintain connective tissue.
Skin, hair and nails – Stimulates collagen production for improved elasticity, hydration and strength.
Gut health – Glycine and glutamine help restore and maintain a healthy intestinal wall.
Muscle recovery – Supports connective tissue recovery after exercise.
Collagen supplementation before training increased collagen synthesis in tendons and ligaments.
🍂 Functional pumpkin spice mix
Cinnamon – Improves insulin sensitivity and supports blood sugar levels.
Ginger – Promotes digestion and reduces inflammation.
Nutmeg & Clove – Provide antioxidants and antimicrobial compounds.
Pumpkin (in flavor blend) – Adds beta-carotene (vitamin A precursor) for skin and immune health.
⚡ Why it’s special
No sugar – Naturally sweetened (often monk fruit or stevia), making it keto and paleo friendly.
Versatile use – Mixes easily into coffee, tea, smoothies or pastries.
Seasonal comfort – The warm herbal profile encourages consistent use.
✅ In short:
Further Nutrition Pumpkin Spice Collagen is a functional supplement disguised as a seasonal treat– provides the structural and repair benefits of collagen while providing anti-inflammatory, antioxidant herbal compounds. It supports health of joints, skin, intestines and blood sugar levels in a delicious, sugar-free way.
Further food is so generous, if you use the code MariaMindBody you will save!
Protein pumpkin cake without flour (cheesecake)
Prevent your screen from going dark
- Preheat oven to 350 degrees F. Line an 8-inch springform pan with parchment paper and set aside.
Place the pumpkin puree, cottage cheese, collagen, egg yolks and vanilla in a food processor. Puree until very smooth.
In a large bowl, combine the egg whites and allulose. Use a hand mixer to mix until stiff peaks form.
Gently fold the pumpkin mixture into the egg whites, trying to keep the white formed.
Transfer the mixture to the prepared springform pan and bake for 45-50 minutes or until cooked through and a toothpick inserted into the center comes out clean.
Allow to cool before cutting and serve with whipped cream if desired!
Store extras in an airtight container in the refrigerator for up to 7 days. Can be frozen for up to one month.
Calories: 80.1 | Fat: 2.2G | Egg white: 9.4G | Carbohydrates: 5.6G | Fiber: 1.1G | P:E ratio: 1.4
Doesn’t Christine look like a new woman?
I’m so proud of her, I had to share her testimony! She is also a moderator of my private Facebook group that you can join for support!
“I first started following Maria Emmerich in 2015 when I was sick, sad and miserable. Like many of us, I stumbled across different types of keto. To be honest, I struggled with the ‘rigor’ of Emmerich keto. After three years and minimal success, I decided I had to commit or live as I was.
I went all in and delved into all things Emmerich Keto! Just seven months later, I had achieved my weight loss goal and lost four sizes!
I continued to lose weight on maintenance and lost another 25 pounds. But even better… I put three autoimmune diseases into remission, stopped taking over 20 medications a day, resolved years of chronic inflammation, IBS, and insomnia, and found my healthy, happy self again!
At 61, I feel better than I have since I was a little kid.
I work full time, ride a motorcycle, garden and play sports.
Craig and Maria Emmerich helped save my life, and their knowledge and programs can help you achieve your goals too
” – Kristina
” – KristinaMost people I consult are doing keto completely wrong. Get results quickly with the my amazing keto school!
Click HERE to view my supplement plans!
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