I can’t believe it has been so long since I last posted!


1 cup canned pumpkin
1 cup plus 2 tablespoons granulated Splenda
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla
1/3 cup unsweetened cocoa, sifted
1 cup egg whites (I used chocolate ones, but you can use reg)
1 1/2 cups almond flour

Grease an 11×7″ baking pan with non-stick spray.

Beat the pumpkin, Splenda, baking powder, salt, vanilla and cocoa with an electric mixer. Beat in the egg whites on high speed until well blended. Mix in the almond flour. Spread in the baking pan and bake at 350ยบ about 25-30 minutes, until a toothpick inserted in the center comes out clean and the edges of the cake start to pull away from the sides of pan. Cool at least 15 minutes before cutting or it will end up in crumbs.