Almond Flour Pound Cake

Ingredients:

1/2 cup butter (1 stick) softened at room temperature

1/2 cup full fat cream cheese

1 cup Splenda

5 large eggs, at room temperature

2 cups almond flour

1/2 cup Cake-Ability Baking Aid

1 teaspoon baking powder

1 teaspoon lemon extract

1 teaspoon vanilla extract

Cream butter, cream cheese and Splenda together, mixing well. Add eggs, one at a time, beating well after each.

 

In a separate bowl, mix almond flour with Cake-Ability Baking Aid and baking powder, breaking up any lumps. Add egg/butter mixture to flour a little at a time while beating. Add lemon and vanilla extracts.

 

Pour into greased 9″-10″ Springform pan, bundt pan, ring pan, (or 9″ round cake pan) and bake at 350°F for 50-55 minutes.

 

You can change flavors for this cake by using different extract flavors and even food color if you like!

 

Makes 12 servings. 6.1 net grams of carbohydrate per serving.

 

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About wahoowa96

I am a low carb fan and have been for over a year now. Before I discovered this way of eating, I was pre-diabetic, had off the charts cholesterol and high blood pressure. With no meds, all of that stuff is normal now. Thank you so much, Dr. Atkins, for showing me such a wonderful way of eating that is delicious, satisfying and healthy! Even if you don't struggle with your weight, I highly recommend you taking on the low carb way of life. The health benefits to doing so are legion! I have a beautiful wife and two of the most adorable children a dad could ask for.
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