LOW CARB ALMOND CAKE

By á-47743

Ingredients

• 1/4 cup almonds, smashed into chunks
• 3 cups almond flour
• 1/4 cup flax seed meal
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup Splenda
• 1 stick butter, softened
• 3 eggs
• 1 tsp almond extract
• 1/2 cup unsweetened almond milk

Preparation

Step 1

Preheat your oven to 350 degrees.

In a large bowl, mix together your almond flour, flax seed, baking powder, baking soda, and salt.

In a separate bowl, cream together the butter and Splenda with a mixer until smooth. Add in the eggs, almond extract and almond milk.

Mix your dry ingredients with the wet ingredients until all combined.

Spray a loaf pan with baking spray, and line the bottom with your 1/4 cup of almond chunks, and pour the batter over it. Cook until a toothpick comes out clean in the middle, about 30 minutes. Just make sure you check on it so it doesn't over cook and dry out.

Each loaf makes 8 slices of "cake"
Each serving has 5.25 carbs