Low-Carb Almond Flour Pound Cake

Yield: 12 servings

Ingredients

• 1 cup butter (2 sticks), softened at room temperature
• 1 cup Splenda sweetener
• 5 eggs (room temperature)
• 2 cups almond flour
• 1 teaspoon baking powder
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract

Instructions

1. Heat oven to 350 degrees F. Grease a 9 to 10 inch springform or a 9 inch round cake pan.
2. Cream butter and Splenda well. Add eggs, one at a time, beating well after each addition.
3. Mix almond flour with baking powder and add wet mixture a little at a time while beating.
4. Add lemon and vanilla extracts.
5. Pour into pan and bake for 50 to 55 minutes.

Nutrition

Per serving: 5.5 carbs