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This is excellent and has a very nice, moist texture. It's also very sturdy and stands up well to spreading with butter. I think it could use a pinch of salt, but if you're going to spread it with salted butter, don't bother.
To divide it evenly into 12 slices, I suggest first scoring it with a knife in the center, then score each half in half, then each quarter into 3 slices. Start slicing from one end to the other, following your score marks. You'll get fairly thick slices and you might even be able to get 16 if your knife is good and sharp. I used a serrated bread knife.
1 cup canned pumpkin
1 cup granulated Splenda
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice (I used 1 teaspoon cinnamon instead)
Pinch to 1/8 teaspoon salt (optional - original recipe didn't call for it)
6 ounces almond flour or almond meal, sifted (about 2 cups)
How To Prepare:
Grease an 8x4" loaf pan well or line with foil and grease foil. Dust pan with 2 tablespoons of the Splenda. In medium bowl, beat pumpkin, Splenda, baking powder, vanilla, spice and salt, if using, with electric mixer until well blended. Beat in eggs, then almonds. Add a little water, if needed, to make a thick, but pourable batter (I didn't need it). Pour into pan and bake at 300┬║ 60-75 minutes, until cake pulls away from sides of pan a bit and toothpick comes out clean. Mine took about 65 minutes. The toothpick came out clean at 60 minutes, but it needed to brown a little more. This comes out so moist that the extra baking time will be ok. Let cool in pan on a rack for 10 minutes. Remove from pan and peel off foil; cool completely on rack before slicing. Store in refrigerator or freeze.
Can be frozen
Number of Servings:
Makes 1 loaf or 12 servings
Carbs per serving - include all nutritional information if known:
Per Serving: 130 Calories; 9g Fat; 6g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs