Almond Flour Pound Cake
AmericanVegetarianIntermediate50 min
Ingredients
Servings
4
- 1 cup butter, at room temperature
- 1 cup Splenda, bulk - not packets
- 5 each eggs
- 1/3 cup sour cream
- 2 cup almond flour
- 2 tsp baking powder
- 0.5 tsp cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp ground cloves
- 0.5 tsp ginger
- 0.5 tsp allspice
- 1 tsp vanilla butter nut extract
Instructions
- 1
Cream butter and Splenda well.
- 2
Add eggs, one at a time beating after each addition.
- 3
Mix flour with baking powder and spices and add to egg mixture a little at a time wile beating.
- 4
Add sour cream and vanilla butter nut extract.
- 5
Pour into a greased 8-inch cake pan and bake at 350 degrees F for 50 to 55 minutes Serve with SF cherry or apple pie filling and whipped cream.
Tags
americanlow-carb-recipes
Useful kitchen tools
Browse a small Kitchen Picks shelf for prep, storage, planning, and repeat cooking. Some links may earn Flavor By Design a commission at no extra cost to you.