I could eat my weight in this moist, delicious pumpkin cake. With the holidays just around the corner, this one is sure to be a hit.
INGREDIENTS:
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 pan 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
Thank you! Question, can maple extract be used in place of the half cup of sf syrup or does the recipe need the liquid and/or viscosity? Thanks for all of your recipes!
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It will need the liquid, Susan as it will need the liquid to cook up right. You could “experiment” and use 1/4 c. more pumpkin stirred into 1/8 c. water and 1 more beaten egg, but be sure to recalculate carbs etc. Just beat together well in a small bowl before adding into batter…………….but you’d be experimenting for certain with that change.
Thank you!