- 1 cup canned pumpkin
- 1 cup Splenda powder (or your favorite granulated low carb sweetener)
- 5 large eggs
- 2 cups almond flour
- 2 Tablespoons coconut flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
Preheat oven to 300 degrees. Spray a loaf pan with cooking spray and sprinkle 2 Tablespoons of low carb sweetener in the pan. Set aside.
Beat pumpkin, baking powder, vanilla and pumpkin spice with the low carb sweetener until smooth. Beat in eggs, then almond flour and coconut flour. Add a little water IF needed to make it a thick, but pourable batter.
Pour batter into prepared pan and bake 1 hour to 1 hour and 15 minutes. Cake will pull away from the sides of the pan. Test with a toothpick to make sure it's fully cooked.
If desired, top with Low Carb Cream Cheese Frosting or top with whipped cream that has a little low carb sweetener and pumpkin pie spice mixed in.