Friday, May 11, 2012


Alright, so I was playing around with a can of pumpkin...and this is what I came up with. A VERY moist Pumpkin Cake. It's very good. I can't stop eating it!.

1 cup almond meal
1/2 cup canned pumpkin
2 large eggs-slightly beaten
1/4 cup sugar free pancake syrup
1/4 cup Splenda
1 scoop Designer Whey French Vanilla protein powder-or another brand if you choose
1 1/2 tsp pumpkin spice
1/2 tsp baking soda
1/4 tsp salt

Mix all the dry ingredients together in a medium bowl. Add in wet ingredients. Mix well together. Spray a 1 qt dish -round or square...doesn't matter. Pour in and bake at 350 degrees for about 25 minutes.

It's very don't need whipped cream for this one. Of course you can always add it. Just's gooooood!


1 comment:

  1. Hi, this looks great!,I love pumpkin recipes!.