Almond Flour Pound Cake


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.


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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