Lemon Bread

Instructions

1. 1

   Preheat oven to 350°F.

2. 2

   In a medium bowl, cream lard with Splenda.

3. 3

   Beat in eggs until light and fluffy.

4. 4

   Sift almond flour with baking powder and salt.

5. 5

   Alternately add flour mixture with the cream to the creamed mixture, stirring until smooth.

6. 6

   Fold in nuts and lemon peel.

7. 7

   Scrape batter into a greased 9 x 5-inch loaf pan.

8. 8

   Bake for 50 minutes or until a skewer inserted into center comes out clean.

9. 9

   Per Serving: 109 Cal (82% from Fat, 4% from Protein, 14% from Carb); 1 g Protein; 11 g Tot Fat; 4 g Carb; 0 g Fiber; 53 mg Calcium; 0 mg Iron; 194 mg Sodium; 56 mg Cholesterol