1/2 cup butter (1 stick) softened at room temperature
1/2 cup cream cheese (full fat) softened
1 cup granulated Splenda
1/2 cup Diabetisweet
1 teaspoon Brown SugarTwin *
5 eggs, at room temperature
2 cups almond flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon ground cloves
2 teaspoons sugar free banana extract
1 teaspoon sugar free vanilla extract
Cream butter, cream cheese, and sweeteners well. Add eggs one at a time,
beating well after each.
Mix almond flour with baking powder and spices. Add egg to mixture a little at a time while beating. Add banana and vanilla extracts.
Pour into greased 9"-10" Spring form pan (or 9" round cake pan) and bake at 350°F for 50-55 minutes.
* Canadian cyclamate-version works best. If you have only American (saccharin) version and find it bitter, substitute 1/2 teaspoon molasses instead.
Add 1/2 carb gram per serving additional.
Makes 8 servings. 6.2 grams of carbohydrate per serving.