French Pastry Cake

Ingredients

1/2 cup butter
1/2 cup cream cheese
1/4 cup not/sugar*
1 cup splenda
2 eggs
1 cup sour cream
1 cup mayonnaise
1 tbsp vanilla
2 cups almond flour
1 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
2 pkts splenda
1/2 cup chopped almonds

Cream butter and cream cheese with not/sugar and splenda. Add vanilla and eggs and beat. Mix dry ingredients and add. Put half batter in greased bundt pan. Mix cinnamon, sweetener and nuts and sprinkle half on batter. Add rest of batter, top with rest of cinnamon mixture and bake at 350 for 60-75 min, until top is light brown and cake pulls away from pan. Serves 10 @ 9 carb.

Although this has a lot of ingredients, it goes together fast and is really good. Mine was a little wet inside and I would cook it a little longer. I also would like a little sweeter topping, so might add additional splenda (especially if you substitute liquid splenda for the cup in the cake-will bring the carbs down).

* “not/Sugar” is a product by Expert Foods that adds the bulk of sugar to a recipe, but not the sweetness. I don’t know what the texture would be if you left this out. Several web sites sell it; I got it from CarbSmart.