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I found this nice recipe at LowCarbLuxury.com, I change the recipe around* a little but it is still pretty much the same and I give them full credit (dont wanna be sued now 
). And please know this is only allowed when nuts are welcomed in.
Anyways here it is...
* 1/2 cup butter (1 stick) softened at room temperature
* 1/2 cup full fat cream cheese
* 1 cup Erythritol
* 5 large eggs, at room temperature
* 2 cups Hazelnut Flour
* 1 teaspoon baking powder
* 1 teaspoon lemon extract
* 1 teaspoon vanilla extract
Cream butter, cream cheese and Splenda together, mixing well. Add eggs, one at a time, beating well after each. In a separate bowl, mix almond flour with baking powder. Add egg/butter mixture to flour a little at a time while beating. Add lemon and vanilla extracts.
Pour into greased 9"-10" Springform pan, bundt pan, ring pan, (or 9" round cake pan) and bake at 350°F for 50-55 minutes.
Makes 5 slices at 8 carbs each.
Original recipe found here.
*I change the sweetner from splenda to Erythritol, change the flour to Hazelnut, and changed the servering size.
). And please know this is only allowed when nuts are welcomed in.Anyways here it is...
* 1/2 cup butter (1 stick) softened at room temperature
* 1/2 cup full fat cream cheese
* 1 cup Erythritol
* 5 large eggs, at room temperature
* 2 cups Hazelnut Flour
* 1 teaspoon baking powder
* 1 teaspoon lemon extract
* 1 teaspoon vanilla extract
Cream butter, cream cheese and Splenda together, mixing well. Add eggs, one at a time, beating well after each. In a separate bowl, mix almond flour with baking powder. Add egg/butter mixture to flour a little at a time while beating. Add lemon and vanilla extracts.
Pour into greased 9"-10" Springform pan, bundt pan, ring pan, (or 9" round cake pan) and bake at 350°F for 50-55 minutes.
Makes 5 slices at 8 carbs each.
Original recipe found here.
*I change the sweetner from splenda to Erythritol, change the flour to Hazelnut, and changed the servering size.
Below are pics of the cake I made. Thanks again!! 
Catrenia
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