• 1/2 cup butter (1 stick) softened at room temperature
  • 1/2 cup cream cheese (full fat) − softened
  • 1 cup granulated Splenda
  • 1/2 cup Diabetisweet
  • 1 teaspoon Brown SugarTwin
  • 5 eggs, at room temperature
  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 2 teaspoons sugar free banana extract
  • 1 teaspoon sugar free vanilla extract

Cream butter, cream cheese, and sweeteners well. Add eggs − one at a time − beating
well after each. Mix almond flour with baking powder and spices. Add egg to mixture a
little at a time while beating. Add banana and vanilla extracts. Pour into greased 9″−10″
Springform pan (or 9″ round cake pan) and bake at 350°F for 50−55 minutes.
Makes 8 servings. 6.2 grams of carbohydrate per serving.