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Almond apple cake
Recipe Description
Very Good with cream cheese frosting. I use Xylitol
(keep away from dogs!)
Makes 9 servings
Can be frozen
* A 6 ounce apple will be slightly more than you'll
need. You'll need about 3/4 of the apple to equal 1
cup or 4 ounces chopped.
With granular Splenda:
Per Serving: 314 Calories; 28g Fat; 9g Protein; 10g
Carbohydrate; 3g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Serving: 303 Calories; 28g Fat; 9g Protein; 7g
Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
Preparation Steps:(keep away from dogs!)
Makes 9 servings
Can be frozen
* A 6 ounce apple will be slightly more than you'll
need. You'll need about 3/4 of the apple to equal 1
cup or 4 ounces chopped.
With granular Splenda:
Per Serving: 314 Calories; 28g Fat; 9g Protein; 10g
Carbohydrate; 3g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Serving: 303 Calories; 28g Fat; 9g Protein; 7g
Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
Level of Difficulty:Easy
Time Needed:
Ingredients:1 6-ounce McIntosh
apple *
1/2 cup butter,
softened
4 ounces cream
cheese, softened
1 cup granular
Splenda or
equivalent liquid
Splenda
5 eggs, room
temperature
1 teaspoon vanilla
6 1/2 ounces almond
flour, 1 1/2 cups
plus 2 tablespoons
1 teaspoon baking
powder
1 1/2 teaspoons
cinnamon
Pinch salt
Serves:apple *
1/2 cup butter,
softened
4 ounces cream
cheese, softened
1 cup granular
Splenda or
equivalent liquid
Splenda
5 eggs, room
temperature
1 teaspoon vanilla
6 1/2 ounces almond
flour, 1 1/2 cups
plus 2 tablespoons
1 teaspoon baking
powder
1 1/2 teaspoons
cinnamon
Pinch salt
Directions:Peel and core the apple then chop finely. In a
medium bowl, cream the butter, cream cheese and
Splenda. Add the eggs, one at a time; blend in the
extract. Mix the almond flour, baking powder,
cinnamon and salt; add to the egg mixture a little at
a time. Gently fold in the apples. Pour into a
greased 8x8-inch cake pan. Bake at 350º 35-40
minutes. I suggest checking the cake after 35
minutes. The cake will be golden brown and firm to
the touch when done.
medium bowl, cream the butter, cream cheese and
Splenda. Add the eggs, one at a time; blend in the
extract. Mix the almond flour, baking powder,
cinnamon and salt; add to the egg mixture a little at
a time. Gently fold in the apples. Pour into a
greased 8x8-inch cake pan. Bake at 350º 35-40
minutes. I suggest checking the cake after 35
minutes. The cake will be golden brown and firm to
the touch when done.