Pound Cake, Low Carb

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 331.8

Total Fat: 30.8 g
Cholesterol: 161.7 mg
Sodium: 247.8 mg
Total Carbs: 4.4 g
Dietary Fiber: 2.3 g
Protein: 10.3 g

View full nutritional breakdown of Pound Cake, Low Carb calories by ingredient

Introduction

http://www.genaw.com/lowcarb/pound_cake.ht
ml http://www.genaw.com/lowcarb/pound_cake.ht
ml

Minutes to Prepare: 15

Minutes to Cook: 50

Number of Servings: 8

Ingredients

1/2 cup butter, softened

4 ounces cream cheese, softened

1 cup granular Splenda or equivalent liquid Splenda

5 eggs, room temperature

1 teaspoon lemon extract

1 teaspoon vanilla

6 1/2 ounces almond flour, 1 1/2 cups plus 2 tablespoons

1 teaspoon baking powder

Dash of salt

Tips

LOAF CAKE VARIATION
Bake in an well-greased 8x4" loaf pan at 325º for 50-55 minutes or until well browned. Place pan on cooling rack and let cool 10 minutes before turning cake out of pan.

Cupcake variation
With 12 muffin pan or mini fluted tube pans you can make individual serving pound cakes. Bake them for 19-20 minutes. Don't fill the tins too full, filling the tins 3/4 full and make a few more muffins with the excess batter. Serve with strawberries and whipped cream! Yum!

Directions

Cream the butter, cream cheese and Splenda with an electric mixer. Add the eggs, one at a time; blend in the extracts. Mix the almond flour, salt and baking powder; add to the egg mixture a little at a time. Pour into a well greased 9-inch round cake pan, spring form pan, or bundt pan. Bake at 350º 50-55 minutes. I suggest checking the cake after 40 minutes or so because mine was done in less than 45 minutes. The cake will be golden brown and firm to the touch when done. Can be frozen.

Serving Size: Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user DARLYNG.