Golden Pound Cake
Servings 20 slices
Per slice: 6.5 grams ECC, 3.7 grams protein, 148 cal

Ingredients
1 ½ cups almond flour
½ cup rice flour
2 Tbl Thick n Thin Not Sugar
1 tsp baking powder
1 pinch salt
1 ½ sticks butter, softened
1 cup granular Splenda
5 eggs, separated
2 tsp vanilla extract

Directions

1. Preheat oven to 350 degrees. Butter two small loaf pans and line bottom with parchment. Butter the parchment, too.
2. Combine all dry ingredients.
3. In a separate bowl beat softened butter until fluffy, beat in the half the Splenda until blended, then beat in the remainder. Beat in egg yolks, one at a time. Add the vanilla and stir until blended. Do not overbeat.
4. Add the dry ingredients by hand, stir until combined, but do not beat. The batter will be quite stiff and heavy.
5. Beat the egg whites until they hold soft peaks and gently fold them but thoroughly into the batter.
6. Turn the batter into the loaf pans.
7. Bake at 350 for about 40 minutes, until a toothpick inserted comes out clean.
8. Cool on a rack briefly, remove from pan and cool fully on a rack before slicing.