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sugar free pumpkin spice cake recipe

Sugar Free Pumpkin Spice Cake recipe

A diabetic friendly low carb pumpkin Spice Cake that is moist and delicious.
Prep Time 25 mins
Cook Time 40 mins
Course Dessert, Snack
Cuisine American
Servings 16 (2' by 2")

Ingredients
  

  • 1 ¾ cup Carbalose Flour
  • 2 tsps Baking Powder
  • ½ tsp Baking Soda
  • 1 tsp salt
  • 1 tsp ground Cinnamon
  • ½ tsp Pumpkin Pie Spice
  • ½ tsp Ground Nutmeg
  • ½ tsp Ground Cloves
  • ¾ cup Splenda Granulated Sweetener
  • 2 large Eggs - room temperature
  • 2 large egg whites - room temperature
  • 1 tsp Vanilla Extract
  • 2 cups Pumpkin Puree - room temperature
  • ½ cup Butter - room temperature

Instructions
 

  • Preheat oven to 350 °F (175°C)
  • Sift the flour, baking powder, baking soda, salt and spices together into a medium sized mixing bowl.
  • In a large mixing bowl, cream the butter with an electric mixer.
  • Add the eggs, egg whites, vanilla extract and the sweetener to the butter and continue mixing.
  • Add the pumpkin puree and continue mixing until thoroughly combined.
  • Add the sifted dry ingredients a scoop at a time mixing until all the ingredients are combined and you have a thick batter.
  • Grease and flour an 8 inch square baking dish
  • Pour the batter into the baking dish.
  • Using the back of a spoon or spatula, smooth out the batter, making sure it is evenly distributed in the pan.
  • Bake in the center of the oven for approximately 35 to 40 minutes, or until a toothpick inserted into the middle comes out clean.
  • Allow to cool completely if adding frosting.

Notes

Frost with Sugar-Free Cream Cheese Frosting (if desired)
 
Keyword Sugar Free Pumpkin Cake, Sugar Free Pumpkin Spice Cake