Almond Flour Pound Cake

This is the best LC dessert I have tried. The sour cream adds moistness and helps keep the cake together.


  • 1 cup butter, at room temperature
  • 1 cup Splenda, bulk - not packets
  • 5 eggs
  • 1/3 cup sour cream
  • 2 cups almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ginger
  • 1/2 teaspoon allspice
  • 1 teaspoon vanilla butter nut extract


  1. Cream butter and Splenda well. Add eggs, one at a time beating after each addition.
  2. Mix flour with baking powder and spices and add to egg mixture a little at a time while beating.
  3. Add sour cream and vanilla butter nut extract.
  4. Pour into a greased 8-inch cake pan and bake at 350 degrees F for 50 to 55 minutes.
  5. Serve with SF cherry or apple pie filling and whipped cream.

Yield: 12 servings

Per Serving: 187 Cal (82% from Fat, 6% from Protein, 11% from Carb); 3 g Protein; 19 g Tot Fat; 6 g Carb; 0 g Fiber; 71 mg Calcium; 1 mg Iron; 271 mg Sodium; 147 mg Cholesterol

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