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Recipe Archives

Diabetic Low Fat Almond Flour Pound Cake


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1 cup butter (2 sticks) softened at room temperature
1 cup Splenda®
5 eggs - at room temperature
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla extract

Cream butter and Splenda well. Add eggs - one at a time - beating well after each. Mix almond flour with baking powder and add egg to mixture a little at a time while beating. Add lemon and vanilla extracts. Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at 350°F for 50-55 minutes.

Makes 12 servings. 5.5 carb per serving.




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