Cinnamon Spice Cake

half a mini cinnamon spice protein cake topped with sugar free cream cheese frosting and caramel drizzle

Makes three 8oz ramekins (or one 8-inch round cake, or 12 cupcakes)


1 package Proteinfull Baking Classic Yellow Protein Cake Mix
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
a pinch of ground ginger (or to taste)
a pinch of ground cloves (or to taste)
2/3 cup water
3 large eggs, beaten
3 tablespoons canned pumpkin or unsweetened applesauce

Shown here with Cream Cheese Frosting.


  1. Preheat oven to 325°F (use an oven thermometer for best results). Line the bottom of three 8oz ramekins with parchment paper, then spray with non-stick cooking spray.
  2. Combine cake mix with spices, then add water, eggs, and pumpkin (or applesauce). Mix just until no lumps remain.
  3. Bake at 325°F for 50-55 minutes, and remove from oven as soon as a toothpick inserted comes out clean.
  4. Let cool and enjoy! Store refrigerated.

Serving: 1/6 recipe (unfrosted), Calories: 150, Fat: 4g, Chol: 110mg, Sodium: 310mg, Carbohydrates: 29g, Fiber: 8g, Sugar: 6g, Added Sugar: 2g, Erythritol: 14g, Protein: 15g, Net Carbs: 7g.

Let's get baking! Buy our Classic Yellow Protein Cake Mix to make this Cinnamon Spice Cake. 

front view of Keto-friendly Protein Cake Mix package in Classic Yellow flavor. package is red with a slice of yellow layer cake with whipped cream and strawberries