Ingredients:
1 egg,separated
3 oz Splenda -- 85g
1/2 tsp nutmeg
1 tsp butter -- softened
2 oz ground almonds -- 60g
1 tsp rice flour
1 dash almond extract


Directions:
Spray 9" 230 mm springform pan with non stick. beat egg white stiffly and gradually add splenda and nutmeg, add egg yolk and melted butter, add almonds, almond essence, and rice flour, and stir lightly, place in pan, bake in a hot oven 350°F-180°C 20 to 25 minutes.
Per Serving: 52 Calories 2 carbs