1 cup canned pumpkin
1 cup plus 2 tablespoons granulated Splenda or equivalent liquid Splenda
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla
1/3 cup cocoa, sifted
5 eggs
6 ounces almond flour, 1 1/2 cups

Grease an 11x7" baking pan. In a medium bowl, beat the pumpkin, Splenda, baking powder, salt, vanilla and cocoa with an electric mixer. Beat in the eggs on high speed until well blended. Beat in the ground almonds. Spread in the baking pan and bake at 350 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. The top of the cake may have some small cracks. Cool at least 15 minutes before cutting.

Makes 18 servings
Can be frozen

With granular Splenda:
Per Serving: 91 Calories; 6g Fat; 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

With liquid Splenda:
Per Serving: 85 Calories; 6g Fat; 4g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

This was an experiment using Dottie's Pumpkin Pound Cake as the base, adding cocoa and using liquid Splenda instead of granulated. You don't really taste the pumpkin, but it gives the cake moistness. I don't know if powdered Splenda would produce a different texture or not. I sifted my almond meal because it was rather lumpy, but then added the coarser bits back in. This gives the cake a little bit of a crunchy texture. You could either leave out the coarse almond bits or grind them a bit finer for a softer texture. This is definitely not a traditional chocolate cake or brownie, but would make a nice snack. I may experiment further with this recipe by adding some grated orange peel or maybe some instant coffee powder for a mocha flavor.

These would make a nice grab and go breakfast bar. They're quite filling and very nutritious.

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