Almond Flour Pound Cake

Ingredients:

• 1 stick of butter, softened
• 4 oz full-fat cream cheese, softened
• 1 cup Splenda
• 5 eggs, at room temperature
• 2 cups almond flour
• 1/2 cup unsweetened coconut (optional)
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract

Cream butter, cream cheese, and Splenda well.  Add eggs one at a time, beating well after each one. Mix almond flour with baking powder and add to egg mixture a little at a time while beating.  Add vanilla extract.  Add coconut (if using).  Pour into greased 9"-10" Spring form pan (or 9" round cake pan) and bake at 350°F for 45-50 minutes or until nicely browned.

Alternatives: Change-up the flavor using extracts or sugar-free syrups.

Frosting

Ingredients:

• 4 oz full-fat cream cheese, softened
• 3 tablespoons of flavored sugar-free syrup, such as raspberry, cherry, etc.
• 1/2 cup Splenda
• 1/2 cup unsweetened coconut (optional)

Cream all ingredents in a blender, adding the coconut last if you're using it.  Chilling will firm it up, if needed.