It sounds like a good recipe. I may be tempted to try it myself!


Now, ground almonds are a very fine low-carb baking ingredient, weighing in at only 9.54 grams ECC per cup. I like to look at the whole picture...carbs vs. nourishment so your better off axing the Splenda - 8 grams carbohydrate, almost the same as the almonds - and use liquid stevia instead for a 0 carb count. I would also sub in plain soy milk for the cream which will save a few grams depending on the brand. Soy milk also makes baked goods lighter. Lastly, if you want to go lower, I would use half almonds and half flax meal.

Karen