I developed a tasty almond cake that has since become a base for many other cake variations over the 10 years I have been low carbing. It’s somewhere between pound cake and classic Banana Bread. This cake is REALLY good! The lecithin is a texture enhancer and can be obtained at most health food stores and various places on-line like Netrition.com. This recipe is not suitable for Atkins Induction.
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1 ripe banana, mashed
½ c. CarbQuik Bake Mix
1 c. almond flour
4 T. lecithin granules (or 2 T. glucomannan, or 2 T. xanthan gum)
1 tsp. baking powder
1 c. granular Splenda
1 stick butter
4 oz. cream cheese
2 tsp. vanilla
DIRECTIONS: Bring eggs, butter and cream cheese to room temperature. Beat them with electric mixer or food processor until smooth. Add mashed banana & vanilla. Add remaining ingredients and stir well with spoon. Pour into greased deep round cake pan. Bake at 350º for 45 minutes-1 hour (ovens vary, mine took 55 min.). Toothpick/knife test at center to be sure it’s done. Cool before cutting and serve. As with all non-sugar baked goods, store in the refrigerator.
NUTRITIONAL INFO: Serves 10, each serving contains:
187 cals, 15.9g fat, 8.5g carbs, 4g fiber, 4.5g NET CARBS, 7.43g protein, 146 mg. sodium