5 lg egg
1 cup Splenda, bulk
2 cup almond flour
2 Tbs cocoa
1 Tbs vanilla extract
1 Tbs almond extract
2 stick butter


beat butter and Splenda together
add eggs one at a time, beating each time
add almond flour little by little
add extracts and cocoa
(I will add nuts next time and perhaps lowcarb chocolate chips)
Bake @ 350 for 50-55 minutes.
This cake is awesome, and didn't last very long. There's another recipe that includes lemon extract instead of almond, and no cocoa, but this was much much better.
From: G Neal
Newsgroups: alt.support.diet.low-carb
NYC Nutrition Analysis (entire recipe):
water=248.3 g; calories=3196; protein=75.68 g; total fat=306.7 g; carbohydrate=73.85 g; dietary fiber=26.01 g; ash=13.74 g; calcium=664.8 mg; phosphorus=1479 mg; iron=13.64 mg; sodium=2195 mg; potassium=1948 mg; magnesium=609.1 mg; zinc=10.01 mg; copper=2.61 mg; manganese=5.36 mg; vitamin A=8544 IU; vitamin E=55.99 mg ATE; thiamin=0.64 mg; riboflavin=2.94 mg; niacin=8.08 mg; pantothenic acid=4.09 mg; vitamin B6=0.62 mg; folate=182.9 ug; vitamin B12=2.78 ug; saturated fat=130.5 g; monounsaturated fat=124.3 g; polyunsaturated fat=33.5 g; cholesterol=1559 mg; alcohol=8.94 g; total sugars=9.12 g; caffeine=24.84 mg; selenium=95.82 ug; refuse=19.79%; %cal as carb:prot:fat=9:9:82; WW Pts=85.23; (complete analysis)
NYC Nutrilink: N113^01123,U88^00000,U62^12061,N5394^19165 NYC Nutrilink: N221^02050,N221^02050,N2^01001