Toolbar
 |
Printer Friendly |  |
 |
|
 |
RSS Feed | |
|
Bookmark |
Home 
Recipes Desserts Cakes
Recipes Desserts Cakes
|
||||||||
|
||||||||
| Servings: | 12 |
| Author Notes: | This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. For some of April's informative low carb articles, check out the related links below. |
| Ingredients: |
8 ounces cream cheese 1 cup butter softened 4 eggs 1/2 cup Maple Sugarfree syrup 1 cup canned pumpkin 1 teaspoon vanilla extract 1 cup Splenda® Granules, Maltitol or Diabetisweet 2 teaspoons baking powder 1/4 teaspoon salt 2 teaspoons cinnamon 1 teaspoon pumpkin pie spice 3 cups almond flour 1 cup chopped walnuts or pecans |
| Instructions: |
Preheat the over to 325°F. Prepare a bundt pan with spray oil.
Combine wet ingredients together in a blender until smooth. Mix dry ingredients together and then fold in wet ingredients. Pour evenly into baking pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes, then invert on a serving plate. Dust with sweetener (optional). Total Net Carbs: 60 |
|
Comments
There are no comments for this item
Be the first to leave a comment
You must be a registered member to leave a comment. So why not sign up now?
Sign up for Cheri's FabulousFoods Newsletter/Blog
- Recently Added
-
Fabulous Blogs
|
