Almond Flour Pound Cake

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

Yield: 12 servings

Ingredients

 * 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

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 degrees F for 50 to 55 minutes
 * 5) Serve with SF cherry or apple pie filling and whipped cream.

Nutrition Info
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

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group