Instructions:

Almond Flour Pound Cake

Yield: 12 servings

1 cup butter, at room temperature
1 cup Splenda, bulk - not packets
5 eggs
1/3 cup sour cream
2 cups almond flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ginger
1/2 teaspoon allspice
1 teaspoon vanilla butter nut extract

Note: This is the best LC dessert I have tried. The sour cream adds moistness and helps keep the cake together.

Cream butter and Splenda well. Add eggs, one at a time beating after each addition. Mix flour with baking powder and spices and add to egg mixture a little at a time wile beating. Add sour cream and vanilla butter nut extract. 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.

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