Ingredients:
1 cup butter, softened at room temperature
1 cup Splenda
5 eggs, at room temperature
2 cups almond flour
1 tsp baking powder
1 tsp cinnamon
1/8 tsp ground cloves
2 tsp banana extract
1 tsp vanilla extract


Directions:
Cream butter and Splenda 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" 240mm Springform pan (or 9"230mm round cake pan) and bake at 350°F-180°C for 50-55 minutes.
For a more decadent flavor, use 1 cup Splenda and 3 tablespoons Brown Sugar Twin (the Canadian/Cyclamate variety works best.)
Makes 8 servings. 6.2 carb per serving. (Also excellent with 1/2 cup chopped walnuts or hazelnuts added!)