Lately I have been trying to cut back on my carbohydrate intake. I wanted to create a dessert that I could eat without feeling guilty, and this is the one I came up with. It really does have lots of flavor from the Almond Extract & butter flavor. I added the Chia Seeds to add an extra boost of fiber to the cake, although there is already 14 grams of fiber in a one third cup serving. Using Splenda instead of Sugar also helped to keep the carbs low.
We loved this simple and easy dessert, & were pleasantly surprised at the taste of it, knowing there is much less guilt than a regular cake.
Preheat oven to 350 degrees F. Spray a 10 inch tube pan GENEROUSLY with non stick cooking spray. SET ASIDE TILL NEEDED. This is the one I used, Nordic Ware Anniversary Pan.
These are most of the main ingredients.
Using a large bowl add in the Low Carb Baking mix, along with the softened butter, splenda, sour cream or cream cheese, & large eggs.
Beat on low for about half a minute then increase speed to high and beat for 4-5 minutes, until blended together. Add in both the almond extract and butter flavor & beat again till blended.
Add in the chia seeds and stir or beat till blended into cake batter.
Pour into prepared cake pan and smooth out top then place in preheated 350 degree oven, and bake for 55 minutes to an hour or until a toothpick inserted into center comes out clean. You can check after 45-50 minutes to see if it is done, depending on your oven.
Remove from oven and allow to cool in pan at least 7-10 minutes, then invert onto serving platter.
Add fresh fruit if desired, and serve with whipped cream or whipped topping. Enjoy.
Slice and serve with Fresh Strawberries or other fruit of your choice and Whipped topping and enjoy. We Loved it.