Method:
Preheat oven to 350 F.
In large bowl, combine ground almonds, SPLENDA® Granular, vanilla whey protein, vital wheat gluten, pumpkin pie spice, baking powder and baking soda.
In medium bowl, combine eggs pumpkin, sour cream, olive oil and vanilla extract.
Stir into dry ingredients, just until combined.
Pour into a 9 x 5 x 3-inch loaf pan lined with wax paper and sprayed with nonstick cooking spray.
Bake in 350°F oven 55 minutes, or until cake tester comes out clean. Remove loaf and carefully remove wax paper.
Frost cooled loaf. (The wax paper trick is useful to prevent low-carb batters from sticking to loaf pans.)
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