LEMON BREAD

Lemon Bread

Yield: 12 servings

1/2 cup lard
1 cup Splenda
2 eggs, beaten
1 1/4 cups almond flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup heavy cream
1 teaspoon lemon extract

Preheat oven to 350 degrees F.

In a medium bowl, cream lard with Splenda. Beat in eggs until light and fluffy.

Sift almond flour with baking powder and salt. Alternately add flour mixture with the cream to the creamed mixture, stirring until smooth. Fold in nuts and lemon peel. Scrape batter into a greased 9 x 5-inch loaf pan. Bake for 50 minutes or until a skewer inserted into center comes out clean.

Per Serving: 109 Cal (82% from Fat, 4% from Protein, 14% from Carb); 1 g Protein; 11 g Tot Fat; 4 g Carb; 0 g Fiber; 53 mg Calcium; 0 mg Iron; 194 mg Sodium; 56 mg Cholesterol