• Vegetable Oil Spray (as needed)
• 2 tbs wheat bran
• 2.5 cups almond flour (If you can't find almond flour, put whole almond nuts in a food processor.)
• 1.5 cups sugar substitute (Splenda)
• 1.5 tsp. baking powder
• 1.5 tsp. pumpkin pie spice
• 1/4 tsp. salt
• 7 eggs
• 1.5 cups canned pure pumpkin (not pumpkin pie filling)
• 1.5 tsp. vanilla extract (no sugar added, imitation is best)
• 9X5-inch loaf pan

Preheat oven to 300 degrees F

Spray the loaf pan heavily with vegetable spray & sprinkle with the wheat bran, shaking the pan to coat on all sides- this will prevent sticking)

In a bowl whisk together almond flour, sugar, baking powder, pie spice & salt. In another bowl, beat eggs & then whisk in the pumpkin & vanilla. Combine the dry & wet ingredients & stir until combined. Pour the batter into the prepared loaf pan & stir to combine.

Bake 1.5 hrs until golden brown & a toothpick comes out clean when stuck in the center. Cool completely before removing from the pan.

Recipe from "Low Carb & Lovin' it" George Stella