FBD

Almond Flour Pound Cake

GreekVegetarianIntermediate50 minBy Northstar

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. 1

    Cream butter and Splenda well.

  2. 2

    Add eggs, one at a time beating after each addition.

  3. 3

    Mix flour with baking powder and spices and add to egg mixture a little at a time wile beating.

  4. 4

    Add sour cream and vanilla butter nut extract.

  5. 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.

  6. 6

    Per Serving: 187 Cal (82% from Fat, 6% from Protein, 11% from Carb); 3 g Protein; 19 g Tot Fat; 6 g Carb; 0 g Fiber; 71 mg Calcium; 1 mg Iron; 271 mg Sodium; 147 mg Cholesterol

Tags

greeklow-carb-recipes