Chandler's Pumpkin Pound Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 c canned pumpkin.5 c granulated Splenda1 c powdered erythritol1 t baking powder1 t Vanilla extract.5 t Pumpkin Pie Spice.25 t grounded cinnamonpinch salt1.25 c 100% egg whites.75 c almond meal.75 c garbanzo meal
Grease 8x4 loaf pan,
Beat pumpkin, splenda, erythritol, vanilla, spice and salt until well blended.
Beat in egg substitute, the the flours.
Add a little water, if needed, to make a pourable batter.
Pour into pan and bake at 300 for 60-75 minutes until cake pulls away from the sides and toothpick comes out clean.
Remove from pan and cool completely before slicing.
Store in refrigerator or freeze.
Serving Size: 1/8 of loaf
Number of Servings: 8
Recipe submitted by SparkPeople user CURTIS76015.
Beat pumpkin, splenda, erythritol, vanilla, spice and salt until well blended.
Beat in egg substitute, the the flours.
Add a little water, if needed, to make a pourable batter.
Pour into pan and bake at 300 for 60-75 minutes until cake pulls away from the sides and toothpick comes out clean.
Remove from pan and cool completely before slicing.
Store in refrigerator or freeze.
Serving Size: 1/8 of loaf
Number of Servings: 8
Recipe submitted by SparkPeople user CURTIS76015.
Nutritional Info Amount Per Serving
- Calories: 129.7
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 129.4 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 4.0 g
- Protein: 7.9 g
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