Makes 12 servings
1 ¼ cups almond flour
¾ cup of sugar substitute
1 tsp baking powder
¼ tsp of salt
3 ½ oz full-fat cream cheese room temperature
4 tablespoons unsalted butter room temperature
1 tsp of vanilla
Preheat oven to 350 degrees
In a medium-sized bowl combine the almond flour, baking powder, salt. Set aside
In a large bowl using an electric mixer blend on high the butter with the sugar substitute until the mixture is light and fluffy and well incorporated.
Next add the room temperature cream cheese and vanilla extract and mix well.
Add the eggs one at a time making sure to mix well after each addition.
Lastly, add the dry ingredients: the almond flour, baking powder, salt and mix well until batter is fully combined.
In a well-greased 8 inch cake pan or 8 inch loaf pan bake 30 to 40 minutes until golden brown on top. Cake will be done once an inserted toothpick comes out clean.
If making cupcakes bake for 20-25 minutes. This makes 12 cupcakes.
This recipe doubles easily and freezes well.
Serving size: 1/12 of cake
Net carbs: 1.2g
Recipe courtesy of Fit to Serve