Ingredients
Scale
- 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
Nutrition
Calories: 250 | Fat: 23g | Protein: 7g | Fiber: 2g | Net Carbs: 3g
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.