Table of Contents
To prepare the cake, whisk together the flour, pumpkin spice, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and liquid stevia. Stir in the granulated erythritol. Add in the pumpkin purée and Greek yogurt, stirring until no large lumps remain.
Beat the cream cheese, sucralose, vanilla, cinnamon, and the nutmeg with an electric mixer until smooth and fluffy. Make sure to scrape down the bowl as needed. Add the eggs and yolks and beat just until blended. Beat in the pumpkin and cream.
Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray. Add pumpkin and spices to remaining batter and stir until blended. Carefully spread pumpkin layer over first layer.
Mix 1 Can pumpkin and one box sugar free yellow cake mix. You can add cinnamon, nutmeg, and ginger for more of a spice cake flavor. Bake at 350 for 20-25 minutes. Recipe submitted by SparkPeople user SHELLYRENEE86.
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