Ingredients:
1 cup almond flour
1 cup Splenda sugar substitute
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
3 eggs
1 (15 ounce) cans pumpkin puree
1/4 cup oil
2 tablespoons water
8 ounces cream cheese
1 teaspoon vanilla extract
1 cup Splenda sugar substitute
1/4 teaspoon grated lemons, rind of
Directions:
In a mixing bowl, combine the first 6 ingredients.
Add the eggs, pumpkin, oil and water; mix well.
Spray a 11″x7″x2″ baking pan with cooking spray.
Bake in pan at 350 F for 20 to 30 minutes or until toothpick inserted near the center comes out clean.
Cool.
For the frosting, beat the cream cheese in a mixing bowl and add the Splenda, vanilla and lemon peel.
Frost and refrigerate for at least 15 minutes before cutting.
Refrigerate any leftovers.
Servings: 15
Time preparation: 15 min.
Time total: 120 min.