Almond Flour Pound Cake

Description
This is the best LC dessert I have tried. The sour cream adds moistness and helps keep the cake together.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Yield: 12 servings

Ingredients

 * 1 cup butter, at room temperature
 * 1 cup Splenda, bulk - not packets
 * 5 eggs
 * ⅓ cup sour cream
 * 2 cups almond flour
 * 2 teaspoons baking powder
 * ½ teaspoon cinnamon
 * ½ teaspoon nutmeg
 * ½ teaspoon ground cloves
 * ½ teaspoon ginger
 * ½ teaspoon allspice
 * 1 teaspoon vanilla butter nut extract

Directions

 * 1) Cream butter and Splenda well. Add eggs, one at a time beating after each addition.
 * 2) Mix flour with baking powder and spices and add to egg mixture a little at a time wile beating.
 * 3) Add sour cream and vanilla butter nut extract.
 * 4) Pour into a greased 8-inch cake pan and bake at 350 °F for 50 to 55 minutes
 * 5) Serve with sugar-free cherry or apple pie filling and whipped cream.

Nutritional information
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