Dottie’s Pumpkin Pound Cake and Stuffing

I just love being friends with others who are low carb. Not just for the support through our various struggles but because I can’t try (or find) all the recipes out there. This recipe (which I have never tried because she just has SO MANY recipes on her site) was suggested by Shannon J. as a bread substitute for stuffing! Throughout my full-carb days, I have used everything from plain old white bread to dark rye and jalapeno cheese bread in stuffing but never anything even remotely sweet. I bet this would be fantastic! ” I use a recipe of it, with some bacon, fried and chopped, celery and onion fried in the bacon juice, add some bone broth, an egg, mix, bake, yum, would totally work in pork.”

http://www.genaw.com/lowcarb/pumpkin_poundcake.html

1 cup canned pumpkin
1 cup granulated Splenda or equivalent liquid Splenda
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice or 1 teaspoon cinnamon
Pinch to 1/8 teaspoon salt
5 eggs
6 ounces almond flour, about 1 1/2 cups

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