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  • RaChel Perry

    Low Carb Classic Almond Flour Pound Cake Ingredients: · 1/2 cup butter (1 stick) softened at room temperature · 1/2 cup full fat cream cheese · 1 cup Splenda (or 4 teaspoons of liquid vanilla flavoured Hermesetas and 1/2 cup of aspartame sugar substitute...) · 5 large eggs, at room temperature · 2 cups almond flour · 1 teaspoon baking powder · 1 teaspoon lemon extract · 1 teaspoon vanilla extract Cream butter, cream cheese and Splenda together, mixing well. Add eggs, one at a time, beating well after each. In a separate bowl, mix almond flour with baking powder. Add egg/butter mixture to flour a little at a time while beating. Add lemon and vanilla extracts. Pour into greased 9"-10" Springform pan, bundt pan, ring pan, (or 9" round cake pan) and bake at 350°F for 50-55 minutes. Makes 12 servings. 6.1 net grams of carbohydrate per serving.

  • Kathe Morton

    #LowCarb Classic Almond Flour Pound Cake #GlutenFree

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Low Carb Classic Almond Flour Pound Cake

Low Carb Classic Almond Flour Pound Cake - Makes 12 servings. 6.1 net grams of carbohydrate per serving - (9"-10" Springform pan, bundt pan, ring pan, (or 9" round cake pan)

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