Low-Carb Almond Flour Pound Cake


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


  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 50-55 minutes.

Makes 12 servings - 5.5 carbs per serving

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