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
Note: This is the best LC dessert I have tried. The sour cream adds moistness and helps keep the cake together.
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 SF cherry or apple pie filling and whipped cream.
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
