 |
Pumpkin Snack Cake
 Print Version |
 Email To A Friend
3/4 cup soy protein isolate or whey protein (not whey powder)
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 mace OR ginger
1/4 teaspoon salt
1-1/2 cups Splenda
2 teaspoons liquid sweetener
4 eggs, beaten
1 15-oz can pumpkin (not pumpkin pie filling)
1 teaspoon vanilla extract
3/4 cup light olive oil or sweet almond oil
Preheat oven to 350°F.
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 (remember - ovens and baking dishes vary!)
When cool, top with whipped cream, or eat as snack cake squares.
Makes 12 squares
4.5 carbs per square.
Print |
Back to Low Carb Recipes |
Back to Main Recipe Page
|
