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Recipes Desserts Cakes
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| Servings: | 12 |
| Author Notes: |
This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. For some of April's informative low carb articles, check out the related links below. |
| Ingredients: |
8 ounces cream cheese 1 cup butter - softened 4 eggs 1/2 cup Vanilla Sugarfree Syrup 1 teaspoon vanilla extract 1 cup Splenda® Granules, Maltitol or Diabetisweet 2 teaspoons baking powder 1/4 teaspoon salt 3 cups almond flour 2 tablespoons cocoa |
| Instructions: |
Preheat oven to 325°F. Prepare a bottom release tube pan with spray oil.
Combine wet ingredients together in a blender until smooth. Mix dry ingredients together and then fold in wet ingredients. Divide the batter into two parts. Add the unsweetened cocoa to one part, then spoon the vanilla and chocolate batters alternately into the prepared baking pan. Pour evenly into baking pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes, then invert on a serving plate. Garnish with chopped walnuts. Total Net Carbs: 55 |
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