HOLIDAYS 2014: PUMPKIN SPICE CAKE(click here to print)

PUMPKIN SPICE CAKE

• 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

Directions

1. Combine wet ingredients together in a blender until smooth.
2. 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.
3. Dust with sweetener (optional).
4. Total Net Carbs: Per Serving: 5

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