This moist, delicious pumpkin cake, inspired by a recipe I saw at Fabulous Foods.com, came out simply wonderful. It cooked perfectly and has a lovely smooth texture. I don’t care for the texture of cakes made exclusively with almond flour, so I subbed 1/3 whey protein powder into her recipe for a smoother texture. I also chose to use fresh pumpkin rather than canned. I reduced the butter called for by 25% as well. This one’s a keeper for our holiday baking, for sure! This recipe is suitable for all phases of Atkins, Keto diets and Primal as well. The cream cheese knocks this out of suitability for Paleo, unless there is a suitable substitute that meets that program’s requirements.
Our last two LOW CARBING AMONG FRIENDS cookbooks, Volume 8 and Volume 9 are almost exclusively comprised of my recipes! Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff. EARLY BIRD SECRET SALE!! Special pricing and limited time free shipping so hurry and place your order. Or you can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.
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2 c. almond flour
1 c. plain whey protein powder
1 c. Splenda or equivalent sweetener of choice
2 tsp. baking powder
1/8 tsp. salt
1 T. + 1 tsp. cinnamon
1 tsp. ground cloves
½ tsp. nutmeg
8 oz. cream cheese, softened
3/4 c. (1½ sticks) butter, softened
1 c. fresh (or canned) cooked pumpkin puree
4 large eggs
½ c. sugar-free maple syrup or caramel sugar-free syrup
1 tsp. vanilla
DIRECTIONS: Preheat oven to 350º. Line the bottom of a tube with parchment cut-to-fit, or use a lightly oiled non-stick bundt pan. Oil the sides and post of your tube pan as well. In a medium bowl, soften cream cheese and butter. With electric mixer, blend them well. Add eggs, syrup, pumpkin and vanilla. Whip on high until very smooth. In a separate bowl, measure out all dry ingredients and stir well to blend to a uniform mixture. Add to the wet ingredients and beat with the electric mixer until a smooth batter is achieved. With a rubber spatula, scrape the batter into the cake pan spreading it as evenly as possible. Bake at 350º for 50-55 minutes or until toothpick comes out clean and dry. Cool almost totally before loosening with a knife and tipping onto a cake plate for serving. You can top with dollop of fresh whipped cream if you like.
VARIATION: Use lightly oiled silicone muffin pans for a muffin version. Should make 12 large muffins that will take about 20-25 minutes to bake at 350º.
NUTRITIONAL INFO: Makes 14 slices, each contains:
295 calories, 25.8 g fat, 7.28 g carbs, 2.30 g fiber, 4.98 g NET CARBS, 12.4 g protein, 287 mg sodium