This low-carb alternative comes from Debra Rowland’s Lo-Carb Cooking.

INGREDIENTS 

• 1 cup butter, softened
• 2 teaspoons Splenda
• 5 eggs
• 1 1/2 cups almond flour
• 1/2 cup hazelnut flour
• 1 teaspoon baking powder
• 2 teaspoons butter extract

INSTRUCTIONS

1. Preheat the oven to 350°F.
2. Cream butter and Splenda well. Add the eggs one at a time, beating well after each.
3. Mix the almond and hazelnut flours with baking powder, and add this dry mixture to the egg mixture a little at a time while continuously beating.
4. Mix in the butter extract, and pour the batter into a 9-inch springform or cake pan.
5. Bake for 50 to 55 minutes.