If you are counting carbs you'll have to use your own personal favorite website or book to figure your exact count based on the ingredients you use and the amounts, as well as the size of slice you serve but the original recipe I loosely based this on said it will average 6 net grams of carbs per serving if the cake was sliced into 12 servings.
Ground Almond Pound Cake
1 stick (1/2 c) butter, room temp
1/2 c cream cheese (not fat free)
1 c Splenda (or sugar)
5 large eggs
2 c ground almonds (or use almond flour for a smoother, whiter cake)
1/2 c egg white powder (I use JustWhites)
2 t xanathan gum
2 1/4 T baking soda
1 t lemon or almond extract
1 1/2 t vanilla extract
Ground about 12 oz. natural, unsalted almonds in a food processor. You need 2 cups after ground. Don't grind too long or you'll end up with paste. Just until powder like and uniform in texture.
Cream butter, cream cheese and splenda. Add eggs, one at a time, beating well after each.
Mix the JustWhites with the xanathan gum and baking soda and blend in the ground almonds or almond flour. Add the batter to the almond mixture a little at a time while beating. Add the extracts.
Pour or spoon into a greased 9" Springform pan, bundt pan, ring pan or even round pans. Bake at 350 for approximately 50-55 minutes.
A nutty, thick batter
Fresh from the oven... Mmmm!