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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 2 tablespoons Splenda® Granules, Maltitol or Diabetisweet 2 teaspoons baking powder 1/4 teaspoon salt 3 cups almond flour 2 tablespoons flax seed meal |
| Instructions: |
Preheat oven to 325°F. Prepare a 1 1/2 qt loaf pan with spray oil.
Combine wet ingredients together in a blender until smooth. Mix dry ingredients together and then fold in wet ingredients. 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. Keep refrigerated. Total Net Carbs: 31 |
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