Low Carb Almond Flour Pound Cake Food
LOW-CARB ALMOND FLOUR POUND CAKE
Steps:
- Preheat oven to 350 degrees F. Grease a 9- to 10-inch springform or a 9-inch round cake pan.
- Cream butter and Splenda well. Add eggs, one at a time, beating well after each addition.
- Mix almond flour with baking powder and add wet mixture a little at a time while beating. Add lemon and vanilla extracts, mix.
- Pour into pan and bake for 50-55 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ALMOND FLOUR POUND CAKE - SUGAR FREE
I have not tried this recipe. I got this recipe from Obesity Help. This recipe was posted by A Better Jennifer.
Provided by internetnut
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- 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 Sugar Free cherry or apple pie filling and whipped cream.
Nutrition Facts : Calories 179.7, Fat 18.6, SaturatedFat 11.1, Cholesterol 121.5, Sodium 230.6, Carbohydrate 0.8, Fiber 0.1, Sugar 0.3, Protein 2.9
ALMOND POUND CAKE
I have not tried this recipe. I got this recipe from The Low Carb Cookbook. The oat flour can be found in most natural food stores.
Provided by internetnut
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 and butter an 8 1/2 x 4 1/2 - inch loaf pan. Line the pan with waxed paper, allowing about 4 inches of overhang on each of the long sides. Butter the waxed paper.
- Using an electric mixer, cream the butter, cream cheese, and sweetner. Add one of the eggs and the vanilla and beat until smooth.
- Put the flours, baking powder, salt, and spices in a large sieve or sifter and sift them, breaking up any clumps by rubbing the mixture with your hands. Anything that can't go through the holes can just be dumped back into the pile.
- Add the remaining 4 eggs and the dry ingredients alternately to the creamed mixture, beating until smooth after each addition, begining and ending with dry ingredients. Scrape the batter into the prepared pan and smooth the top with a spoon.
- Bake the cake for approximately 45-50 minutes, until a tester inserted in the center comes out clean. Cool the cake in the pan, on a rack, for 30 minutes, then lift the cake out by the paper and place it on the rack. Peel down the sides of the paper and cool the cake throughly. Slice the cake after it has cooled. Store leftovers, wrapped in plastic wrap, in the refrigerator.
Nutrition Facts : Calories 199.8, Fat 16.1, SaturatedFat 9.2, Cholesterol 142.7, Sodium 147.5, Carbohydrate 9.2, Fiber 1.2, Sugar 0.6, Protein 5.6
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