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When I made this I used a 8" springform pan, substituted about 4T. Atkins vanilla syrup for 2T of the Splenda granular and eliminated the vanilla extract, and used almond meal (NOT sifted) and cut it into 8 servings. What I came up with was 7 net carbs per piece (1/8 cake). 18 pieces from original recipe is just WAY to small a serving.
Also you CAN NOT taste the pumpkin at all. It just makes it a moist cake
I tried it plain and with a cream cheese frosting I whipped up and while it's good both ways definitely better with the frosting if you can afford the carbs and calories but is good plain too.
1 cup canned pumpkin
1 cup plus 2 tablespoons granulated Splenda or 1 3/4 teaspoons liquid Splenda
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla
1/3 cup cocoa, sifted
6 ounces almond flour or almond meal, sifted if lumpy (about 2 cups)
How To Prepare:
Grease an 11x7\\\" baking pan. In a medium bowl, beat pumpkin, Splenda, baking powder, salt, vanilla and cocoa with electric mixer. Beat in the eggs on high speed until well blended. Beat in ground almonds. Spread in baking pan and bake at 350┬║ about 25-30 minutes, until a toothpick inserted in the center comes out clean and edges of cake start to pull away from sides of pan. The top of the cake may have some small cracks. Cool at least 15 minutes before cutting.
Number of Servings:
Carbs per serving - include all nutritional information if known:
With granulated Splenda: (18 servings - 5.5 carbs each or 3.5 net carbs) With liquid Splenda (18 servings - 4 carbs each or 2 net carbs)