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help/FAQcdkitchen > recipes > meals / dishes > desserts > cakes > by cake type > pound cake > low-carb almond flour pound cake
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Low-Carb Almond Flour Pound Cake
Ready in: 1-2 hrs 
Difficulty: 3/5
INGREDIENTS:
1 cup butter, softened at room temperature
1 cup Splenda sugar substitute
5 eggs, at room temperature
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla extract
DIRECTIONS:
Cream butter and Splenda well. Add eggs - one at a time - beating well after each. Mix almond flour with baking powder and add egg to mixture a little at a time while beating. Add lemon and vanilla extracts. Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at 350 degrees F for 50-55 minutes.
NUTRITION:
262 calories, 22 grams fat, 7 grams carbohydrates, 12 grams protein per serving. This recipe is low in carbs.
This Low-Carb Almond Flour Pound Cake recipe from CDKitchen serves/makes 12
Recipe ID: 14101
SUBMITTED BY: internationalrecipes
REVIEWS:
2 Reviews
Guest: alhome 2010-06-08
was great tasted just like a real pound cake. I add black walnut extract instead of lemon. One word of caution refrigerate leftovers it will get moldy
Guest: Anonymous 2007-06-25
Making this cake was a mistake. The inside of the cake hollowed out and the outside stuck to the baking dish. When I cut into the cake, the whole thing crumbled...very scary and very disappointing (considering how much money the ingredients cost).
Guest: alhome 2010-06-08
was great tasted just like a real pound cake. I add black walnut extract instead of lemon. One word of caution refrigerate leftovers it will get moldy
Guest: Anonymous 2007-06-25
Making this cake was a mistake. The inside of the cake hollowed out and the outside stuck to the baking dish. When I cut into the cake, the whole thing crumbled...very scary and very disappointing (considering how much money the ingredients cost).
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