Orange or Lemon Sour Cream cakes

  • 2.25g carbs per cake

    Serving Size: 12

    -= Ingredients =-
    5 ounces softened butter
    6 tablespoons Splenda
    4 large eggs
    6 teaspoons Finely grated orange zest ; (3 tsp if using lemon)
    1 teaspoon orange extract
    1/2 cup sour cream
    6 ounces almond flour
    1 teaspoon baking powder

    -= Instructions =-
    Preheat the oven to 350° and lightly butter a 12-hole muffin pan.

    Cream the butter and the Splenda. Add the eggs one at a time, beating each one in well, then mix in the orange zest, orange extract, baking powder and soured cream, before beating in the ground almonds.

    Divide the mixture between the holes in the muffin pan, and then bake for 20-25 minutes, or until firm to the touch.