Low Carb, Sugar Free Chocolate Pound Cake

Note from Cheri: Low Carb Dessert guru April S. Fields' (author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes) shared this recipe with us. This recipe is part of an article April did for us on low carb breads. Click here for the whole article and lots more of April's low carb cake and bread recipes. Click here for lots more low carb recipes!

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

Makes 12 Servings 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 Per Serving: 4.48