1 cup butter (2 sticks) softened at room temperature
1 cup Splenda®
5 eggs – at room temperature
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla extract
Cream butter and Splenda well. Add eggs – one at a time – beating well after each. Mix almond flour with baking powder and add egg to mixture a little at a time while beating. Add lemon and vanilla extracts. Pour into greased 9″-10″ Springform pan (or 9″ round cake pan) and bake at 350°F for 50-55 minutes.
Makes 12 servings. 5.5 carb per serving.