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Almond Flour Pound Cake
Yield: 12 servings
1
1
5
1
2
2
1
1
1
1
1
1
cup butter, at room temperature
cup Splenda, bulk − not packets
eggs
/3 cup sour cream
cups almond flour
teaspoons baking powder
/2 teaspoon cinnamon
/2 teaspoon nutmeg
/2 teaspoon ground cloves
/2 teaspoon ginger
/2 teaspoon allspice
teaspoon vanilla butter nut extract
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
Almond Flour Pound Cake
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