I started with George Stella's Almond Flour Pound Cake page 187 Good Carb Family Cookbook.
Rather than almond flour I used coconut flour - but even beyond that I ran the food processor
2 1/2 cups coconut flour
1 cup of whey low granular
1/2 cup of splenda
1 1/2 t baking powder
In another bowl I mixed up 7
3/4 smart balance or butter
6 oz of soft cream cheese
1 1/2 t vanilla
1 1/2 T lemon juice
Then add the dry ingredients to the wet ones.
I made mine as cup cake but I think it would work in two round cake pans as well or one sheet cake pan. Bake at 300 degrees F. The cup cakes were done in about an hour the loaf pan took about 1 1/2 hours. Check it with a tooth pick to see if it is done.
I uses the Vanilla Butter Cream Frosting recipe from Wheylow.com I will try mine again I used smart balance rather than butter. It was not quite as stiff as I would have liked but it sure tasted like icing.
Vanilla Buttercream Frosting
3 cups Whey Low Powder
1/3 cup butter softened
1 ½ teaspoon Watkins Vanilla
3 Tablespoons milk
1. Mix Whey Low® Powder and butter in medium bowl with electric mixer on low speed. Stir in vanilla and 1 Tablespoon of the milk.
2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Tint frosting as desired by adding food coloring.