Pistachio Pound Cake Minis

Breakfast

Prep Time: 0 hr 15 min Cook Time: 0 hr 35 min Difficulty: Easy Servings: 16 Source:

Ingredients

Vegetable oil spray

3⁄4 cup butter, softened

6 large eggs, beaten until frothy

6 ounces cream cheese, softened

1 1⁄2 teaspoons vanilla extract

1 1⁄2 teaspoons lemon juice

2 1⁄2 cups almond flour

1 1⁄4 cups bulk sugar substitute (recommended: Splenda)

2 teaspoons baking powder

1⁄2 cup chopped pistachios

Directions

1 Place oven rack in the center position and preheat to 325°F. Grease an 8 count mini loaf pan with vegetable oil spray. Cut 8 strips of parchment paper to line each of the 8 loaf compartments.

2 WIth an electric mixer on high speed, whip together the butter and cream cheese. Add the eggs, vanilla extract, and lemon juice, and blend until smooth, about 1 minute

3 add all remaining ingredients and mix by hand until all is combined and a batter is formed.

4 Pour an equal amount of the batter into each of the 8 mini loaf compartments.

5 Bake 35 minutes, or until the tops are a light golden brown and a toothpick inserted into the center comes out mostly clean. Let cool at least 5 minutes before removing from the pan. Serve warm or chilled.

Nutrition

Calories: 250 | Fat: 23g | Protein: 7g | Fiber: 2g | Net Carbs: 3g