Pumpkin Snack Cake
Low Carb Recipe
By Fitness and Freebies
A truly festive pumpkin taste spiced up so nice with cinnamon, cloves, nutmeg and ginger. Soy or whey protein, oat flour and wheat gluten flour replace white flours.
Recipe Ingredients
3/4 cup soy protein isolate or whey protein
1/4 cup oat flour
1/4 cup vital wheat gluten flour
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/4 teaspoon salt
1-1/2 cups Splenda
2 teaspoons liquid sweetener
4 eggs, beaten
1 15-ounce can pumpkin
1 teaspoon vanilla extract
3/4 cup olive oil
Recipe Directions
Preheat oven to 350-degrees.
Mix dry ingredients in large mixing bowl. Set aside. In medium bowl, mix together eggs, pumpkin, liquid sweetener, extract, and oil. Add to dry ingredients and mix well. Pour into greased sheet cake pan and bake for 25-30 minutes being careful not to overbake.
When cool, top with whipped cream, or eat as snack cake squares.
Recipe makes 12 squares; 4.5 carbohydrates per square.
See also:
Almond Flour Pound Cake
Red Velvet Cake
Banana Spice Cake
Flour-less Lemon Almond Cake
Fudgy Chocolate Cake
