Splenda Almond Pound Cake Recipes
LOW-CARB ALMOND FLOUR POUND CAKE
Steps:
- Preheat oven to 350 degrees F. Grease a 9- to 10-inch springform or a 9-inch round cake pan.
- Cream butter and Splenda well. Add eggs, one at a time, beating well after each addition.
- Mix almond flour with baking powder and add wet mixture a little at a time while beating. Add lemon and vanilla extracts, mix.
- Pour into pan and bake for 50-55 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ALMOND FLOUR POUND CAKE - SUGAR FREE
I have not tried this recipe. I got this recipe from Obesity Help. This recipe was posted by A Better Jennifer.
Provided by internetnut
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter and Splenda well.
- Add eggs, one at a time beating after each addition.
- Mix flour with baking powder and spices and add to egg mixture a little at a time wile beating.
- Add sour cream and vanilla butter nut extract.
- Pour into a greased 8-inch cake pan and bake at 350 degrees F for 50 to 55 minutes.
- Serve with Sugar Free cherry or apple pie filling and whipped cream.
Nutrition Facts : Calories 179.7, Fat 18.6, SaturatedFat 11.1, Cholesterol 121.5, Sodium 230.6, Carbohydrate 0.8, Fiber 0.1, Sugar 0.3, Protein 2.9
SPLENDA ALMOND POUND CAKE
Make and share this Splenda Almond Pound Cake recipe from Food.com.
Provided by ElizabethKnicely
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Cream butter, cream cheese, and Splenda. Add eggs, one at a time, making sure each one is incorporated before adding the next. Mix in baking powder. Add almond flour a little at a time while beating. Add vanilla extract.
- Pour into a greased 9 to 10-inch springform pan or 9-inch round cake pan and bake for 50-55 minutes.
- Serves 12.
Nutrition Facts : Calories 136.1, Fat 11.2, SaturatedFat 6.4, Cholesterol 103.2, Sodium 174.4, Carbohydrate 5.5, Sugar 4.6, Protein 3.5
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- Preheat the oven to 325 degrees F and grease a bundt pan well with non stick spray. Sprinkle slivered almonds in the bottom and on the sides of the bundt pan (you can use the spray to keep the almonds on the sides if you want). Set aside.
- In a large bowl with an electric or stand mixer, beat butter until smooth and creamy (I used my whisk attachment for the whole recipe, but you can use a regular beater too). Add yogurt and beat until combined. Add the sugar and beat until combined.
- With the mixer on low, add eggs one at a time, beating until combined. Add extracts and beat until combined.
- Add the flour, baking powder and salt and mix on low speed just until combined. Pour into prepared bundt pan and bake for 50 minutes or until a toothpick inserted near the center comes out clean.
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- In another large bowl, whisk together egg, egg whites, buttermilk, and margarine. One at a time, add Splenda Brown Sugar Blend, applesauce, corn syrup, and vanilla extract, whisking well after each addition.
- Add the dry ingredients gently fold in with rubber spatula just until combined. Transfer batter into prepared pan.
SOUR CREAM POUND CAKE RECIPE - SPLENDA®
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Cuisine CakesTotal Time 1 hr 30 minsCategory Splenda® Sugar BlendCalories 310 per serving
- In a bowl, combine flour, Splenda Sugar Blend, and baking soda. Use a fork or pastry blender (or an electric mixer on lowest speed) to cut butter into dry ingredients until crumbly.
- Add about ¼ of the sour cream mixture; mix on low speed to combine, then on medium speed for 30 seconds or until batter is smooth. Repeat 3 times with remaining sour cream mixture.
CHECK OUT THIS RECIPE FOR HOW TO MAKE SUGAR FREE POUND CAKE
From thesugarfreediva.com
4.4/5 (150)Total Time 1 hr 50 minsCategory DessertCalories 160 per serving
- Preheat your oven to 325 and prep your pan well for nonstick. I mentioned that while a pound cake is usually baked in a loaf pan, I am actually a fan of the bundt pan for this recipe.
- Next, in a large mixing bowl, and at medium speed, beat your butter until creamy. It could take about up to 5-7 minutes to get the creamy texture and for the butter to lighten up in color. Then you can add the sugar alternative and continue to beat until they are creamed together. This step is essential to the success of this cake. It could take a bit of time as a result.
- When your butter and sugar alternative are creamy you can add your eggs one at a time. Beat well between egg additions.
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