Pumpkin Spice Cake
Source of Recipe
Low-carb friends
Recipe Introduction
I guarantee this one will really "speak" to you It's so much like pumpkin bread from before low carbing and perfect for this time of year. I'm going to make this again today for a get-together tonight except put it into a bundt pan so it's easy to make thin slices for a group.
List of Ingredients
1/2 Cup Vital Wheat Gluten
6 Tablespoons Whey Protein Powder
2 Tablespoons Almond Flour
1 Cup Splenda ( or Splenda/Erythitol mix)
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Cinnamon
3/4 Teaspoon Allspice (or 1/2 Tsp Nutmeg/ 1/4 Tsp Cloves)
1/4 Teaspoon Salt
1/2 Cup Canola Oil
1 Cup Canned (unsweetened) Pumpkin
2 Eggs
Recipe
Preheat oven to 350 degrees, greas an 8x8 pyrex, cake, or 8" round pan.
In a large bowl combine all "wet" ingredients and mix thoroughly with Splenda - set aside.
In another bowl combine all "dry" ingredients and add gradually to the wet ingredients while beating throughly.
Pour into greased pan. Bake at 350 for 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely.
These pieces are generous and carbs could be cut by cutting the cake into 18 pieces
Nutrition Facts
Amount Per 1 serving
Calories 220.66
Calories from Fat 156.96
Total Fat 17.44g 27%
Saturated Fat 1.55g 8%
Polyunsaturated Fat 4.11g
Monounsaturated Fat 7.11g
Total Carbohydrate 5.66g 2%
Dietary Fiber 0.66g 3%
Protein 8.66g 17%
|
|
member logon
