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3 ounces ground almonds -- 1 cup meal/flour
1 cup wheat protein isolate -- *counts not included but amount is trace
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg -- or 1tsp pumpkin pie spice
1 pinch salt
3 large eggs
1 cup splenda powder
1/2 cup sour cream
1 cup canned pumpkin
1 teaspoon vanilla extract
How To Prepare:
Preheat oven to 350f. Spray a non-stick loaf pan with cooking spray.
Mix dry ingredients and set aside.
Beat eggs. Beat in sour cream, vanilla and pumpkin until smooth.
Mix in dry ingredients until well blended.
Pour into prepared pan and bake for 1 hour.
Serving Ideas : Serve topped with sweetened whipped cream and a sprinkle of cinnamon.
Idea: bake in a jelly-roll pan and fill with a mixture of 8oz cream cheese beaten with 4 packets splenda and 3T pumpkin. Roll into a jelly-roll, chill. Sprinkle with some granulated splenda and cinamon mixed and(if desired)sweetened whipped cream. No one will even think "diet"!
I'm also thinking this would make great "giftable" mini loaves for people who like to give food gifts
Number of Servings:
Carbs per serving - include all nutritional information if known: