Low Carb Orange Sour Cream Cakes

My mom had a party for me today. For hitting my 100 pound loss goal. And I asked her to make these for me, since I'd had the recipe and never tried making them myself. They were SOOOOOO goood! So i thought i would share with ya'll.


ORANGE SOUR CREAM CAKES
5 ounces butter, softened *
1 cup granular Splenda or equivalent liquid Splenda (see my comments below)
4 eggs
2 tablespoons orange zest, 7 grams **
1 teaspoon orange extract
1 teaspoon baking powder
1/2 cup sour cream
6 ounces almond flour, about 1 1/2 cups

Butter 12 nonstick muffin cups well. Put everything in a medium bowl and beat with an electric mixer until fluffy. Spoon into the muffin tins. Bake at 350º 20-25 minutes or until firm to the touch and golden brown. Cool then remove from the tin. I recommend waiting a day before serving these. They're good the day they're made but by the next day they firm up and the texture is more like pound cake.

Makes 12 servings
Can be frozen

* This equals 1 stick plus 2 tablespoons
** You'll need 1 large orange

With granular Splenda:
Per Serving: 220 Calories; 20g Fat; 6g Protein; 6g Carbohydrate; 1.5g Dietary Fiber; 5.5g Net Carbs

With liquid Splenda:
Per Serving: 212 Calories; 20g Fat; 6g Protein; 3.5g Carbohydrate; 1.5g Dietary Fiber; 2g Net Carbs