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Low Carb Luxury Recipe!
Citrus Pound Cake

    Citrus Pound Cake
  • 3/4 cup butter (1 1/2 sticks) softened
  • 1/4 cup cream cheese, softened
  • 5 eggs, at room temperature
  • 1 3/4 cups almond flour
  • 1/4 cup vital wheat gluten flour
  • 1 1/4 cups Splenda
  • 1/4 cup Erythritol
  • 3 tablespoons poppy seed
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon Boyajian lemon or orange oil

Preheat oven to 350°F or 325°F depending on pan used (see below.)

Cream butter, cream cheese and sweeteners well. Add eggs, one at a time, beating well after each. Mix almond flour and gluten flour with baking powder and salt. Add eggs, one at a time, to mixture, beating after each addition. Add lemon or orange oil and poppy seeds. Mix again.

Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at 350°F for 50-55 minutes... OR Pour into greased loaf pan and bake at 325°F for 1 hour and 10 minutes (oven times may vary a bit.)

Makes 12-15 servings. 4-6 net grams of carbohydrate per serving.

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