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Old 03-05-2013, 06:04 PM   #1
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Chicken Ladies Almond flour cake tweak

I need suggestions on how to make this into a pumpkin cake. I don't want to waste the almond flour by putting too much pumpkin in it. I need to know about how much pumpkin and how I should change the bake time. I make the other versions in a 9" x 13" pan.

All suggestions will be appreciated. I will check tomorrow...


4 cups almond flour – scooped
2 cups sugar free sweetener – (I use 1-1/2 cups Splenda & 1/2 cup Erythritol)
2 teaspoons baking powder
2 teaspoons baking soda
1/2-teaspoon salt
1 tablespoons ground cinnamon
1/2-teaspoon ground ginger
1/4-teaspoon ground nutmeg
1 tablespoons vanilla
1/4-cup oil
4 eggs
1-cup sour cream
1 cup chopped walnuts

1/4-cup butter – softened
8 ounces cream cheese – softened
1 teaspoons vanilla
Sweetener to taste
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Old 03-05-2013, 06:50 PM   #2
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I would probably just substitute 1 cup pumpkin for the 1 cup sour cream. I'd probably add 1/4 tsp. ground cloves along with spices and I'd increase the nutmeg to 1/2 tsp.. I like my pumpkin treats spicy.

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Old 03-06-2013, 12:54 AM   #3
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Thank you, Tweaker
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Old 03-07-2013, 04:50 PM   #4
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I like what mayo does to cakes. So moist
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Old 05-01-2013, 07:16 PM   #5
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Originally Posted by SkeeterN View Post
I like what mayo does to cakes. So moist

mayo is also great on oven fried chicken, keeps the chicken nice and juicy
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Old 05-02-2013, 06:31 AM   #6
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If you want a delicious, dense, moist pumpkin cake, you might try this recipe. I make it all the time, as muffins, or in a 9X13 pan. Everyone loves them! The sweetener combo works really well, but you can use whatever sweeteners you like.

Pumpkin Muffins

2 cups almond flour

1 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

½ - ¾ can Libby’s pure pumpkin (More pumpkin makes it more like pie)

3 large eggs

1/2 cup peanut oil or melted coconut oil

2 teaspoons vanilla extract

20 drops liquid splenda (Sweetzfree)

1/4 cup erythritol

Mix dry ingredients together, then add wet and mix well. Pour into prepared pan or muffin tins. Bake at 350 for 20 minutes, or until a wooden toothpick comes out clean.
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