1 cup canned pumpkin
1 cup plus 2 tablespoons granulated Splenda or equivalent liquid Splenda
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla
1/3 cup cocoa, sifted
5 eggs
6 ounces almond flour, 1 1/2 cups

Directions

Grease an 11x7" baking pan. In a medium bowl, beat the pumpkin, Splenda, baking powder, salt, vanilla and cocoa with an electric mixer. Beat in the eggs on high speed until well blended. Beat in the ground almonds. Spread in the baking pan and bake at 350º about 25-30 minutes, until a toothpick inserted in the center comes out clean and the edges of the cake start to pull away from the sides of pan. The top of the cake may have some small cracks. Cool at least 15 minutes before cutting.

Nutritional Facts

Makes 18 servings
Can be frozen

With granular Splenda:
Per Serving: 91 Calories; 6g Fat; 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

With liquid Splenda:
Per Serving: 85 Calories; 6g Fat; 4g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

Serving Size

1