Low-Carb Almond Flour Pound Cake
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12 | Ready In: 1-2 hrs
Ingredients:
1 cup butter, softened
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:
Preheat the oven to 350 degrees F. Grease a 9 or 10-inch springform pan (or a deep 9-inch round cake pan).
Combine the butter and Splenda in a mixing bowl. Beat on medium speed until creamed together. With the mixer running, add the eggs one at a time, beating well after each addition.
In another bowl, mix together the almond flour and baking powder. With the mixer running, add the flour mixture a little at a time to the egg mixture. Mix in the lemon and vanilla extract.
Transfer the cake batter to the prepared pan. Place in the oven and bake at 350 degrees F for 50-55 minutes or until the top springs back when lightly touched (time will depend on pan used).
Remove from the oven and let cool in the pan for 10 minutes then remove the sides of the springform pan and let the cake cool completely.
Store the cake in an airtight container.
Recipe Location: https://www.cdkitchen.com/recipes/recs/155/Lowcarb_Almond_Flour_Pound_Ca53205.shtml
Recipe ID: 14101
Nutrition:
per serving: 262 calories, 22g fat, 7g carbohydrates, 12g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.