I came up with this tasty almond cake today! I was out of almond flour so had to grind my own almonds….that’s why the pic shows dark flecks in the batter. The color will be much lighter using commercial almond flour. Hubby gave it a thumbs up and he’s my toughest lo-carb critic. The lecithin is not absolutely essential, but it really improves the texture of lo-carb baked goods. It’s available at most health food stores and various places on-line. Not acceptable until OWL. This makes a wonderful banana, orange or lemon cake, by using those extracts instead of vanilla. Add a little zest in addition to extract if making a lemon or orange version, for even better flavor. Once you get to the fruits rung of OWL, ½ ripe banana mashed and added to this batter makes a lovely banana cake to which you can add a banana cream cheese frosting. :) Store leftover cake in the refrigerator. I discovered, like many low-carb baked goods, this one does not keep well on the counter. So be sure you store it in the refrigerator.
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½ c. CarbQuick Bake Mix (or Jennifer Eloff’s Gluten Free Bake Mix for a gluten-free version)
1 c. almond flour
2 T. oat fiber (or 2 T. certified 100% gluten-free oat flour for a gluten-free)
1 tsp. baking powder
1 c. granular Splenda
1 stick butter
4 oz. cream cheese
2 tsp. vanilla
Bring eggs, butter and cream cheese to room temperature. Beat them with electric mixer until smooth. Add vanilla. Add remaining ingredients and stir well with spoon. Pour into greased deep round cake pan. Bake at 350º for 45 minutes. Toothpick test at center to be sure it’s done. Cool and serve.
NUTRITIONAL INFO: Serves 10, each serving contains:
15.9 g fat
5.8 g carbs, 3.7 g fiber,2.1 NET CARBS
7.3 g protein
145 mg. sodium