Low Carb Pumpkin Dump Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1- 29 oz. can pumpkin 3 cups half and half6 eggs 4 teaspoons Pumpkin Pie Spice 1 teaspoon salt 1 ½ cups Splenda ------------2 cups almond flour2 teaspoons baking powder½ teaspoon salt1 cup Splenda------------1 cup pecans 2 sticks butter, melted
Preheat oven to 350 F. Lightly coat 9 x 13 pan with Pam spray. Completely combine 1st set of ingredients. Pour into prepared pan. Combine 2nd set of dry ingredients (almond flour, baking powder , salt & Splenda), and sprinkle over pumpkin mixture. Gently pat down with spoon, then slightly mix into pumpkin layer. Sprinkle with pecans. Drizzle with melted butter.
Bake for 50 minutes. Cool and cut into 24 squares. (Tastes best served warm with some Cool Whip!)
Number of Servings: 24
Recipe submitted by SparkPeople user SMLOZANO.
Bake for 50 minutes. Cool and cut into 24 squares. (Tastes best served warm with some Cool Whip!)
Number of Servings: 24
Recipe submitted by SparkPeople user SMLOZANO.
Nutritional Info Amount Per Serving
- Calories: 224.8
- Total Fat: 20.7 g
- Cholesterol: 84.6 mg
- Sodium: 270.1 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 2.4 g
- Protein: 5.3 g
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