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Pumpkin Snack Cake

Low Carb Recipe

A truly festive Pumpkin Snack Cake spiced up so nice with cinnamon, cloves, nutmeg and ginger. Soy or whey protein, oat flour and wheat gluten flour replace white flours.

Pumpkin Snack Cake


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 sweetener
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 to 30 minutes being careful not to over bake.

When cool, top with whipped cream, or eat as snack cake squares.

Nutrition Information

Recipe makes 12 squares; 4.5 carbohydrates per square.