1 cup butter softened at room temperature
1 cup Splenda. sweetener
5 eggs - at room temperature
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla extract

Cream butter and Splenda well. Add eggs - one at a time - beating well after each. Mix almond flour with baking powder and add egg to mixture a little at a time while beating. Add lemon and vanilla extracts. Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at 350 F for 50-55 minutes.

5.5 carb per serving.