low-carb almond flour pound cake

Name: Low-Carb Almond Flour Pound Cake
Prep time: 15 min
Cook time: 50 min
Yield: 12
Ingredients: 1 cup(s) butter, softened at room temperature; 1 cup(s) splenda sugar substitute; 5 - eggs at room temperature; 2 cup(s) almond flour (i used almond meal); 1 teaspoon(s) baking powder; 1 teaspoon(s) lemon extract; 1 teaspoon(s) vanilla extract

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Laura Geese

Luray, VA

Updated on Jan 27, 2013

While making dinner, I asked my hubby to find a cake recipe for me using almond meal and this is what he found. The original recipe calls for almond flour, but I used almond meal as I like the grainy, nutty texture that the meal gives. I followed this recipe with only two changes; the almond flour for the almond meal and I eliminated the lemon extract and doubled the vanilla instead. This recipe was found on cdkitchen.com

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prep time 15 Min

cook time 50 Min

method ---

yield 12 serving(s)

Ingredients

1 cup butter, softened at room temperature
1 cup splenda sugar substitute
5 - eggs at room temperature
2 cups almond flour (i used almond meal)
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla extract

How To Make low-carb almond flour pound cake

Step 1

Preheat oven to 350*F

Step 2

Cream butter and Splenda well.
Step 3

Add eggs - one at a time - beating well after each.
Step 4

Mix almond flour with baking powder.
Step 5

Add egg to mixture a little at a time while beating.
Step 6

Add lemon and vanilla extracts.
Step 7

Pour into greased 9"-10" Springform pan (or 9" round cake pan ~ which is what I used). Bake 50-55 minutes.
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