Zutaten für Almond Flour Pound Cake Sugar Free
- 1 cup (2 sticks) unsalted butter
- 1 cup Splenda granular
- 4 large eggs
- 1 cup sour cream
- 3 cups almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
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- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
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Zubereitung von Almond Flour Pound Cake Sugar Free
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup Splenda until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 3 cups almond flour, 2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup sour cream and 1 teaspoon vanilla extract and 1 teaspoon butter extract.
- Pour batter into the prepared cake pan and bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Serve with your favorite sugar-free cherry or apple pie filling and sugar-free whipped cream.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
1g
Fat
55g
Carbs
0g
