I posted this recipe once before, but that time around I didn't make a glaze to go on top. Yesterday I made this cake again and decided to use Splenda to make a nice glaze for the top of the cake. I felt it really added to it and as a matter of fact I just finished a slice with a fresh, hot cup of coffee. Enjoy!
Sugar Free Low Carb Almond Pound Cake
1 stick (1/2 c) butter, room temp
1/2 c cream cheese (not fat free)
1 c Splenda
5 large eggs
2 c almond Flour
1/2 c Cake Ability*
1 t almond extract
1 t vanilla extract
Cream butter, cream cheese and splenda. Add eggs, one at a time, beating well after each.
Mix the Cake Ability* in with 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. (Check early if your oven runs hot, my latest cake only took about 47 minutes.)
I mixed about a 1/2 cup of Splenda with a bit of heavy cream and a drop of almond extract to make a lovely glaze to drizzle over the cake. This is an option if you are interested too!
*2014 - I had a reader comment that this didn't turn out for her and that it tasted too much like baking soda. Which I feel terrible about - because who wants to waste all these ingredients! However, as you can tell from my personal photos, I've made this cake many times since 2009. I've used this recipe for 5 years now (2009 - 2014) and it's turned out for me.
Originally back in the early to mid 2000's there was a product called Cake-Ability that could be used in this recipe. When they stopped making it, people had to come up with a substitute. The substitute was;
Cake-Ability
1/4 cup egg white powder (like JustWhites)
1 teaspoon xanthan gum
1 tablespoon baking soda
1 Vitamin C tablet - crushed
Mix. Store air-tight. Use when called for in recipes.
You mix this together in a coffee grinder and when your recipe calls for Cake-Ability you can use this substitute. This particular recipe called for 1/2 cup Cake-Ability. When I make up the substitute I usually triple or quadruple it and keep it in a jar or baggy in my pantry and use what I need. In this cake, 1/2 cup.
With low-carb, sugar free baking the recipe can change SO MUCH with different product brands. I am just thinking out loud here, but I wonder if the taste and texture of the cake changes depending on the brands of everything else used? I'm not sure of the answer. I went back to my recipe book and yes, this is the recipe I've used since November of 2009. Low carb and sugar free baking can be tricky!