Low Carb Cake Recipes

[Sherrie]

Low Carb Cake Recipes:

We also have a thread dedicated to Low Carb Cheese Cake Recipes (http://www.apinchofhealth.com/forum/vbb/showthread.php?t=2070)

Low Carb Chocolate Cheesecake Brownies (http://www.apinchofhealth.com/forum/vbb/showthread.php?t=6545)

Daisy's Chocolate Protein Flavoured Spice Cakes (http://www.apinchofhealth.com/forum/vbb/showthread.php?p=196466#post196466) (you can swap with other flavoured protein powders)

Low Carb, Lemon and Passionfruit Cup Cakes (http://www.apinchofhealth.com/forum/vbb/showthread.php?t=5786)

my favorite breakfast cake (http://www.apinchofhealth.com/forum/vbb/showthread.php?t=6737)

Flourless orange cake (http://www.apinchofhealth.com/forum/vbb/showthread.php?t=6411)

Low Carb Carrot Cake (http://www.apinchofhealth.com/forum/vbb/showthread.php?t=6228)

Chocolate Cupcakes with Swiss Meringue Icing (http://www.apinchofhealth.com/forum/vbb/showthread.php?t=6347)

Low Carb Buche De Noel (Christmas Yule Log) (http://www.apinchofhealth.com/forum/vbb/showthread.php?t=6286)

low carb choc and banana protein cake (http://www.apinchofhealth.com/forum/vbb/showthread.php?t=6530)

Low Carb Chocolate Fudge Brownie (http://www.apinchofhealth.com/forum/vbb/showthread.php?t=6302)

Low Carb Carrot Cake (http://www.apinchofhealth.com/forum/vbb/showthread.php?t=6228)

Low Carb Buttery Almond & Coconut Cake (http://www.apinchofhealth.com/forum/vbb/showthread.php?t=5718)

microwave choc cake (http://www.apinchofhealth.com/forum/vbb/showthread.php?t=6233)

Protein Chocolate Cake (http://www.apinchofhealth.com/forum/vbb/showthread.php?t=6001)

Low Carb Flourless Chocolate and Hazelnut Cake (http://www.apinchofhealth.com/forum/vbb/showthread.php?t=5660)

Chocolate Bottom Cupcakes (http://www.apinchofhealth.com/forum/vbb/showthread.php?t=5674)

Low Carb Chocolate and Pecan Brownies (http://www.apinchofhealth.com/forum/vbb/showthread.php?t=5535)

Hazelnut Meringue Cake with Chocolate Sauce (http://www.apinchofhealth.com/forum/vbb/showthread.php?t=5480)

Almond Pound Cake (http://www.apinchofhealth.com/forum/vbb/showthread.php?t=5316)

Zuccotto (http://www.apinchofhealth.com/forum/vbb/showthread.php?p=140712#post140712)

Chocolate Torte (http://www.apinchofhealth.com/forum/vbb/showthread.php?p=51988#post51988)

Flourless Lemon Almond Cake (http://www.apinchofhealth.com/forum/vbb/showthread.php?p=51989#post51989)

Citrus Pound Cake (http://www.apinchofhealth.com/forum/vbb/showthread.php?p=51990#post51990)

Chocolate Peanut Butter Loaf (http://www.apinchofhealth.com/forum/vbb/showthread.php?p=51993#post51993)

Coconut and Blueberry Loaf (http://www.apinchofhealth.com/forum/vbb/showthread.php?threadid=1930)

Basic Banana Cake (http://www.apinchofhealth.com/forum/vbb/showthread.php?threadid=2074)

Flourless Chocolate Decadance (http://www.apinchofhealth.com/forum/vbb/showthread.php?p=57073#post57073)

Chocolate Cake Drops (http://www.apinchofhealth.com/forum/vbb/showthread.php?p=57470#post57470)

Pound Cake (http://www.apinchofhealth.com/forum/vbb/showthread.php?p=57471#post57471)

Robin's Coffee Cake (http://www.apinchofhealth.com/forum/vbb/showthread.php?p=57475#post57475)

Orange Cake (http://www.apinchofhealth.com/forum/vbb/showthread.php?t=1529)

Raspberry Almond Crumb Cake (http://www.apinchofhealth.com/forum/vbb/showthread.php?p=57703#post57703)

Swiss Roll (http://www.apinchofhealth.com/forum/vbb/showthread.php?t=537)

Off the Wall - Queen of Sheba Chocolate Cake (http://www.apinchofhealth.com/forum/vbb/showthread.php?p=148294#post148294)

Butter Cream and Mocha Cream Frosting Recipes (http://www.apinchofhealth.com/forum/vbb/showthread.php?p=57472#post57472)

LC Choc Mug Cake (http://www.apinchofhealth.com/forum/vbb/showthread.php?9646-LC-Choc-Mug-Cake)

Post with various low carb cake recipes (http://www.apinchofhealth.com/forum/vbb/showthread.php?p=51992#post51992)


Chocolate Cake

Almond Butter Tart

Almond Flour Pound Cake

Chocolate Torte

Chocolate Heaven

Chocolate Decadence

Flour-less Lemon Almond Cake

Banana Spice Cake

Red Velvet Cake

Pumpkin Snack Cake

[Sherrie]

Originally posted by Rossana
CHOCOLATE TORTE

Ingredients:
4 large eggs
Artificial Sweetner to replace 3/4 cup sugar
1 cup of pecans
1 tspn Vanilla extract
2 tbsp flour
2.5 tspn baking powder
3 tbspn unsweetened cocoa powder

Method:
Place eggs and sweetner in a blender on high for about 45 sec.
Add remaining ingredients in THE ORDER LISTED ABOVE and blend on high for 2 minutes.
Pour batter into a greased 18cm cake tin and bake in a moderate oven (180C) for about 20 min or until a knife inserted into the centre comes out clean.

Total carb count for the whole cake is 48gms without counting the artificial sweetner. Count for the cake with non digestible fibre subtracted is 35gms.

[Sherrie]

Originally posted by Rossana
FLOURLESS LEMON ALMOND CAKE

Ingredients:
150g almond meal
8 tbsp sweetener
4 large eggs, separated
zest of two med sized lemons
1/2 tsp ground cinnamon
Pinch salt

Method:
Preheat oven to 190C. Butter and flour an 18cm cake pan and line the bottom with baking paper.
Combine the almond meal with 2 tbsp of sweetener. Place another 2 tbsp sweetener with yolks, lemon peel, cinnamon and salt in a bowl and using an electric mixer, beat until thick and smooth (approx 2 minutes on high).

Add almond mixture to the yolks and combine thoroughly.

Using clean beaters, beat egg whites in a large bowl until soft peaks form. Gradually add the remaining sweetener, continuing to beat until stiff. Fold a large metal spoonful of whites into the almond mixture to loosen it a little. Then gently fold in the remaining egg whites.

Transfer mixture to cake tin. Bake for about 35 minutes or until knife inserted into centre comes out clean. Allow cake to cook in tin for 5-10 minutes then turn out onto a wire rack for cooling.

Serve with sweetened whipped cream! YUMMO!

[Sherrie]

Originally posted by sammiejam
Citrus Pound Cake

Ingredients:
3/4 cup butter (1 1/2 sticks) softened
1/4 cup cream cheese, softened
5 eggs - at room temperature
1 3/4 cups almond flour
1/4 cup high gluten flour
1 1/4 cups Splenda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon lemon or orange oil or essence

Preheat oven to 350°F or 325°F depending on pan used (see below.)

Cream butter, cream cheese and sweeteners well. Add eggs - one at a time - beating well after each. Mix almond flour and gluten flour with baking powder and salt, alternatly with the eggs -- one at a time -- to mixture, beating after each addition. Add lemon or orange oil and mix again.

Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at 350°F for 50-55 minutes... OR Pour into greased loaf pan and bake at 325°F for 1 hour and 10 minutes (oven times may vary a bit.)

Makes 12-15 servings. 4-6 carbs per serving.

[Sherrie]

Originally posted by Sherrie
Chocolate Cake
Low Carbohydrate Recipe
Ingredients:
4 eggs
1/2 cup sugar equivalent, i.e. Stevia
1 cup almonds, coarsly shopped
1 teaspoon vanilla extract
2 tablespoons almond flour
1 tablespoon baking soda
3 tablespoons unsweetened cocoa powder

Directions:
Separate egg whites from yolks. In a blender, blend the whites and sweetener. Continuing blending, add the ingredients in this order: nuts, vanilla, flour, soda, yolks, and cocoa, blend for 2 minutes more. Bake at 350-degrees for 20 minutes.

Note:
It is easy to make your own nut flower of almonds (good essential fatty acids source) or macadamia (good fat-to-carb ratio.) Just mill them in a coffee grinder or food processor.

About 3.5g effective carbohydrates per serving.

Serving size: 1/6 of cake


Almond Butter Tart

Low Carbohydrate Recipe
Ingredients:
1 -1/4 cups Splenda
2 teaspoons Splenda
3/4 cups melted butter
2 eggs
2 teaspoons almond extract
1-1/2 cups oat flour
1/2 cup sliced almonds

Directions:
Stir 1-1/4 cups Splenda and butter in a large bowl.

Stir in eggs and almond extract. Stir in flour.

Pour into greased 9 inch cake pan. Sprinkle 2 teaspoons Splenda and almonds over the top.

Bake at 350 degrees (325 for dark pan) for 40 minutes until golden. Cake will not test clean with toothpick.


Almond Flour Pound Cake

Low Carbohydrate Recipe
Ingredients:
1 cup butter
1 cup splenda
5 eggs
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla extract

Directions:
Cream butter and splenda well.

Add eggs, one at a time, beating after each.

Mix flour with baking powder and add to egg mixture a little at a time while beating.

Add lemon and vanilla extracts. Blend well.

Pour into greased 9-inch cake pan and bake at 350-degrees for 50-55 minutes.

1/8 of Cake: 5.8 carbohydrates

1/12 of Cake: 3.9 carbohdyrates


Chocolate Torte

Low Carbohydrate Recipe
Ingredients:
4 extra large eggs
Artificial Sweetener to replace 3/4 cups sugar
1 cup pecans
1 teaspoon vanilla extract
2 tablespoons flour
2 -1/2 teaspoons baking powder
3 tablespoons unsweetened cocoa powder

Directions:
Place eggs and sweetener in blender and run at high speed for about 45 seconds.

Add the remaining ingredients in the order listed above. Blend at high speed for 2 full minutes.

Pour batter into greased 9-inch round cake pan and bake at 350 degrees for about 9 minutes, or until a toothpick inserted in center comes out clean.

Variations:
Substitute 1 tablespoon of Espresso Powder or instant coffee for one of the tablespoons of cocoa for a mocha taste.
Substitute walnuts if you prefer them to pecans.

Serving Suggestions:
Split in half, fill and frost with flavored/sweetened whipped cream.
Spread sugar free, melted chocolate on top.
Fill center with dietetic raspberry jam. Cut into small pieces, soak in rum or bourbon, and layer with mascarpone or ricotta or whipped cream, etc. for a trifle.
Garnish with nuts!


Chocolate Heaven

Low Carbohydrate Recipe
Ingredients:
Cake:
5 eggs
2 ounces unsweetened baking chocolate
1 stick butter
2/3 cup almond flour
1-1/2 teaspoon not sugar
1 teaspoon vanilla

Sauce:
1 ounce unsweetened baking chocolate
1/2 cup cream
3 packets Splenda

Directions:
Preheat oven 350 degrees. Grease 8-inch springform pan.

Separate eggs and bring to room temperature.

Melt chocolate and butter in microwave or on top of double boiler. Beat egg whites until stiff.

In separate bowl beat yolks, Splenda, Not Sugar and vanilla. Add chocolate mixture, then almond flour. Gently fold into egg whites. Pour into pan and bake 20 - 25 minutes [center will spring back when touched] Cool 10 minutes and remove ring.
To make sauce: Melt chocolate, stir in cream, vanilla and Splenda. Slice cake and pour sauce on top.

Keep refrigerated. Microwave a slice about 20 seconds before serving/eating.

Recipe makes ten servings.

Nutrition information per serving:
Carbohydrates: 2.8 without whipped cream


Chocolate Decadence

Low Carbohydrate Recipe
Do not be put off by the length of the instructions for this recipe - it is truly quite simple! Read through the instructions all the way to make sure you know what you are going to have to do. Prep the pan, and turn the cake out exactly as written and it will work perfectly. The following is the real recipe for a classic French flourless chocolate cake. It is amazingly easy, and almost foolproof. Make sure to use unsalted butter and extra large eggs. The cake makes 12 good sized portions and is very, very, rich and filling.

Ingredients:
1/2 cup water
1-1/3 cup splenda
8 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, coarsely chopped
1 cup unsalted butter at room temperature, cut into pieces
5 extra large eggs at room temperature
A single 9 inch round layer cake pan
Circle of wax or parchment paper to fit the bottom of the pan
A large roasting or baking pan that the cake pan can sit inside of
Enough hot (not boiling) water to make a water bath in the larger pan

Directions:
Position a rack in the middle of an oven and preheat the oven to 350 degrees.

Butter a 9-inch layer cake pan. Line the bottom with a circle of parchment or wax paper cut to fit precisely butter the paper as well. Place the pan inside a backing pan large enough so the sides of the two pans do not touch. Place the water and 1 cup of the sugar (Splenda) in a 1-1/2 quart saucepan. Bring to a rolling boil stirring until the sugar/Splenda dissolves completely. Turn off the heat, add both chocolates and stir until completely melted.

Add the butter, piece by piece stirring until melted and thoroughly incorporated (cut the butter into many small pieces, 12-15 and add a couple at a time.

Place the eggs and the remaining 1/3 cup Splenda in a bowl. Using a whisk or electric mixer set on medium speed, beat until slightly thickened, just a few minutes. Using a rubber spatula fold the chocolate mixture into the egg mixture until well combined.

NOTE: When making this with Splenda, the batter at this point has a tendency to break. That means the melted butter starts to separate out and you see these oily blobs appearing around the edge of the bowl and across the surface. Use the beaters to mix them back together and get it into the oven as quickly as possible. You may want to prep the eggs first. It is easier to add the chocolate as soon as you get it melted, and the warmer the batter is, the less chance there is of its breaking.

Pour and scrape batter into the prepared cake pan and smooth the top. Put the cake pan into the larger pan and place in the oven. Pour hot water into the outer pan until it comes about 1/2-inch up the sides of the cake pan. Bake until the cake looks dry but is not firm, 30 minutes. Remove the cake pan from the oven (be careful not to scald yourself with the hot water or get any on the cake). Immediately cover the top of the cake with a sheet of plastic wrap. Invert onto a flat plate. Remove the pan and the parchment/wax paper. Put your serving plate on the bottom of the cake, flip it over and remove the top plate and the plastic wrap. Let cool to room temperature.

Nutrition information per ENTIRE RECIPE: Calories: 6846
Fat: 374
Protein: 90g
Carbohydrates: 164
Fiber: 43g
Cholesterol: 1746
Sodium:426mg


Flour-less Lemon Almond Cake

Ingredients:
1-1/3 cups blanched slivered almonds
8 tablespoons Splenda
Four large eggs, separated
5 teaspoons packed grated lemon peel
1/2 teaspoon ground cinnamon
Pinch of salt

Directions:
Preheat oven to 375-degrees. Butter and flour 9-inch-diameter cake pan with 1-1/2-inch-high sides. Line bottom of pan with waxed paper. Finely grind almonds with 2-tablespoons sugar in processor. Combine yolks, 2 tablespoons sugar, lemon peel, cinnamon and salt in medium bowl. Using electric mixer, beat until thick and smooth, about two minutes. Stir in almond mixture. Using clean beaters, beat egg whites in large bowl until soft peaks form. Gradually add 4-tablespoons sugar, beating until stiff but not dry. Fold large spoonful of whites into almond mixture. Gently fold in remaining whites.

Transfer batter to pan. Bake until tester inserted into centre comes out clean, about 35 minutes. Cool in pan on rack. Turn out onto platter. Remove waxed paper. Cut into eight slices.


Banana Spice Cake

Ingredients:
1/2 cup butter softened at room temperature
1/2 cup cream cheese (full fat) - softened
1 cup granulated Splenda
1/2 cup Diabetisweet
1 teaspoon Brown SugarTwin *
Five eggs, at room temperature
2 cups almond flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon ground cloves
2 teaspoons sugar free banana extract
1 teaspoon sugar free vanilla extract

Directions:
Cream butter, cream cheese, and sweeteners well. Add eggs - one at a time - beating well after each. Mix almond flour with baking powder and spices. Add egg to mixture a little at a time while beating. Add banana and vanilla extracts. Pour into greased 9 - 10-inch spring form pan (or 9-inch round cake pan) and bake at 350-degrees for 50-55 minutes.

* If you find the Brown Sugar Twin bitter, substitute 1/2-teapsoon molasses instead. Add 1/2 carb gram per serving additional.

Recipe makes eight servings; 6.2 grams of carbohydrate per serving.

Slight Variation: Gently stir in 1/2-cup chopped walnuts or hazelnuts to the batter before cooking.

Recipe makes eight servings; 6.2 grams of carbohydrates per serving.



Red Velvet Cake

Ingredients:
1 cup oat flour
1/2 cup high gluten flour
1 cup almond flour
1/3 cup Dutch processed cocoa
1 tablespoon baking powder
1 cup Splenda
1/2 cup Diabetisweet
1/2 teaspoon salt
Eight large egg whites (at room temperature)
1/2 teaspoon cream of tartar
1/4 cup cold water
1 Tablespoon white vinegar
1/2 cup soured cream
Four large egg yolks
1/3 cup oil
2-1/2 tablespoons red food color
2 teaspoons vanilla extract
1 teaspoon liquid sweetener

Directions:
Grease and flour (use gluten flour or oat flour) two 8 or 9-inch round cake pans. Preheat oven to 325-degrees.

In large mixing bowl, sift together oat flour, gluten flour, almond flour, granulated Splenda, Diabetisweet, baking powder, cocoa, and salt. Set aside.

In another large bowl, whip egg whites until soft peaks form. Pause and sprinkle cream of tartar over egg whites, then continue beating until stiff peaks form.

In a small bowl, mix cold water with egg yolks and whisk well. Add oil, vanilla extract and liquid sweetener. Mix cream with vinegar in a small cup to get a mock-sour effect. Then add red food color and stir well. Mix into egg yolk mixture and incorporate fully.

Add egg yolk mixture to flour mixture and beat until smooth.

Add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but no more than a minute.)

Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being careful not to break down whites, until batter is fully incorporated.

Pour into cake pans evenly and bake at 325-degrees for 20-30 minutes turning half-way through. Keep an eye on them and don't over bake. Baking time can vary a bit depending on oven, elevation, etc. Cake is done when lightly golden brown on top and puffed and cracked at edges. Remove from oven and cool for ten minutes before removing from pan to cool on cake racks. When fully cool, assemble and frost with your favorite low-carb frosting or use the following:

White Frosting
Ingredients:
4 ounce package of cream cheese - at room temperature
1/2 cup unsalted butter, softened
1/2 teaspoon white vanilla (to keep frosting pure white)
1/2 cup Splenda
1/2 cup heavy whipping cream Whip all ingredients together until smooth. Frost cake as usual.

Total carbs in entire cake: 110. Cut into 20 pieces for 5.5 grams per slice, or 16 pieces for 6.8 grams per slice.



Pumpkin Snack Cake

Ingredients:
3/4 cup soy protein isolate or whey protein
1/4 cup oat flour

1/4 cup vital wheat gluten flour
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/4 teaspoon salt
1-1/2 cups Splenda®
2 teaspoons liquid sweetener
Four eggs, beaten
1 15-ounce can pumpkin
1 teaspoon vanilla extract
3/4 cup olive oil

Directions:
Preheat oven to 350-degrees.

Mix dry ingredients in large mixing bowl. Set aside. In medium bowl, mix together eggs, pumpkin, liquid sweetener, extract, and oil. Add to dry ingredients and mix well. Pour into greased sheet cake pan and bake for 25-30 minutes being careful not to overbake.

When cool, top with whipped cream, or eat as snack cake squares.

Recipe makes 12 squares; 4.5 carbohydrates per square.

[Sherrie]

Originally posted by Sherrie
Chocolate Peanut Butter Loaf

Low Carbohydrate Recipe
Ingredients:
1/4 cup vegetable oil
3 eggs
2 tablespoons sugar free peanut butter, melted
2/3 cup protein powder
3 tablespoons unsweetened cocoa
8 packages artificial sweetener
1/4 cup water

Directions:
Preheat oven to 325 degrees.

Mix oil and eggs until well blended.

Add the dry ingredients in a mixing bowl.

Melt the peanut butter in the microwave and pour it into the dry ingredients. Add the oil and egg to the dry ingredients and then add the water. Stir until blended.

Pour the batter into a non-stick sprayed loaf pan and bake for 20-25 minutes.

[Sherrie]

http://www.apinchofhealth.com/forum/vbb/showthread.php?threadid=1930


Originally posted by Z-girl

I consider this the yummiest cake/muffin I’ve made since I started low-carbing. It was inspired by the coconut bread recipe from Bill’s Food on the Lifestyle Channel but ends up looking nothing like his bread and has more of a muffin texture.

Coconut and Blueberry Loaf

1 egg
165ml coconut milk*
½ tsp vanilla extract
1 tsp Splenda liquid (or sweetener equal to half a cup)
40g butter, melted
¼ cup whey protein isolate
¾ cup almond meal
¼ cup linseed meal
1 tsp baking powder
1 tsp cinnamon
75g shredded coconut (I used coconut threads)

Optional
50g frozen blueberries

Preheat oven to 175°C.
Lightly whisk egg, coconut milk, Splenda liquid and vanilla extract together.
Combine whey protein isolate, almond meal, linseed meal, baking powder, cinnamon and coconut in a bowl and stir to combine. Make a well in the centre and gradually stir in the egg mixture until just combined. Finally add melted butter and stir until the mixture is just smooth, being careful not to over-mix. Add frozen blueberries now if using.

Pour into a greased loaf tin and bake for 30 minutes, or until cooked when tested with a skewer.
Serve slices warm and buttered.
Makes 10 thick slices.
Approximately 20g carbs per recipe without blueberries
Approximately 26g carbs per recipe with blueberries

*Use a 140ml can of Ayam brand coconut milk with about 25ml of water added.

Carb counts may vary depending on brand of sweetener, WPI etc. used.

[Sherrie]

,
Originally posted by coruba
http://www.apinchofhealth.com/forum/vbb/showthread.php?threadid=2074

I got this off another site and tried it today. I used banana flavoured protein shake in with the dry mix and only one banana. I think I would drop the cooking time a little and increase liquid if you use only one banana...but very very yummy all the same!

Basic Banana Cake.

Combine 2 cups of dry ingredients of choice (I use almond meal, wheyPI, unprocessed bran, sunflower meal etc) with 1 Tbsp baking powder, nutmeg and cinnamon and Unsweetened equivl of 1 cup sugar

Cream 1/2 c cream cheese with 1 tbsp oil and two beaten eggs, 1/2 cup water and pulp of 1 or 2 overripe bananas. Combine with dry ingredients and pour into a loaf pan lined with baking paper. Bake at 180 for about 40 minutes....test for doneness.

Serve sliced as you would a shortbread, with sliced strawberries and whipped cream.

[Sherrie]

I thought this sounded like one from Lindas recipe site but didn't see it there

Flourless Chocolate Decadance


i found this flourless cake recipe and it seemed so easy to adapt. we had it for new years...oh my... it was wonderful.

2 tablespoons unsalted butter
3 tablespoons unsweetened cocoa powder
1/2 cup blanched hazelnuts or almonds
8 tablespoons splenda
3oz bittersweet chocolate (i used some extraordinary chocolate a guy gave me from venezuela!)
1/2 cup sour cream
2 egg yolks
1 tablespoon Frangelico or amaretto liquer (optional) (i used godiva liquer)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
5 egg whites, at room temperature
1/2 teaspoon salt

Heat oven to 350 degrees. Generously coat an 8 or 9 inch springform pan with 2 teaspoons of the butter and dust with 1 tablespoon of cocoa powder (don't tap out the excess; leave it in the pan)
Finely grind the nuts with 1 tablesoon of the sugar. In the top of a double boiler over barely simmering water, melt the chocolate and remaining 4 teaspoons of butter, stirring occasionally, until smooth. Remove from heat.
Place the chocolate mixture in a large bowl. Stir in the nut mixture, sour cream, egg yolks, liquer, vanilla extract, cinnamon, 5 tablespoons of the remaining sugar and the remaining 2 tablspoons cocoa powder until well blended.
In another large bowl, with an electric mixer on high speed, beat the egg whites and salt until foamy. Gradually beat in the remaining 2 tablespoons sugar until the whites hold stiff peaks when the beaters are lifted. Fold a quarter of the beaten whites into the choclate mixture, then fold the remaining whites. Spoon into prepared pan; smooth the top. Bake 30 minutes or until wooden pick inserted in the center comes out with a few moist crumbs. Cool on a wire rack until warm. The cake will fall dramatically. Loosen the edges of the cake with a knife and remove the pan sides before serving.

Total Recipe Nutritional Values: Calories 1535.44 Fat 142.77g Cholesterol 551.77mg Sodium 536.22mg Potassium 3001.93mg Carbohydrate 55.51g Dietary Fiber 24.96g Protein 39.171g


i didn't have a small pan.... so my cake came out very thin and i cut it in 1/2 and spread lo carb raspberry jam and put one on top of the other. i served it tonight with fresh raspberries

[Sherrie]

LC Cake Recipe Links:

http://www.apinchofhealth.com/forum/vbb/showthread.php?threadid=1453

[Sherrie]

Heres an old fashion recipe I have at home which without the sugar would be LC so I thought I'd share:


Chocolate Cake Drops

3 Egg whites
1/4 lb powdered chocolate
Splenda equivelant to 1/4 lp of sifted sugar
Vanilla extract


Beat whites untill stiff, mix in remaining ingredients. Drop from a tsp onto a buttered tray. Bake at 325F gas oven.

[Sherrie]

This definately looks worth sharing:

POUND CAKE


1/2 cup butter, softened
4 ounces cream cheese, softened
1 cup granular Splenda or 1 1/2 teaspoons liquid Splenda
5 eggs, room temperature
1 teaspoon lemon extract
1 teaspoon vanilla
6 1/2 ounces almond flour, 1 1/2 cups plus 2 tablespoons
1 teaspoon baking powder

Cream butter, cream cheese and Splenda. Add eggs, one at a time; blend in extracts. Mix almond flour and baking powder; add to egg mixture a little at a time. Pour into greased 9-inch round cake pan. Bake at 350º 50-55 minutes. I suggest checking the cake after 40 minutes or so because mine was done in less than 45 minutes. Cake will be golden brown and firm to the touch when done.

Makes 8 servings
Can be frozen

With granular Splenda:
Per Serving: 346 Calories; 31g Fat; 10g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per Serving: 334 Calories; 31g Fat; 10g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs

This cake tastes just like my Grandma's pound cake, but perhaps a slight bit more grainy from the almond flour. This is so good that I had to wrap up half the cake and stow it away in the freezer to keep me from being tempted to eat more. Next time I may try baking it in a loaf pan or perhaps in muffin tins for individual cakes. I think little muffin-sized cakes would be great split and filled with strawberries and topped with whipped cream. I might also add a little grated lemon rind or even try it with orange extract and orange rind.

Other than the adjustment in the baking time, I made one other change. The original recipe said to stir in the extracts at the very end and I decided to skip that step and just put them in along with the other wet ingredients. I used liquid Splenda in mine and the results were outstanding.

LOAF CAKE VARIATION
Bake in an well-greased 8x4" loaf pan at 325º for 50-55 minutes or until well browned. Place pan on cooling rack and let cool 10 minutes before turning cake out of pan.

MINI BUNDT POUND CAKES
Divide the batter between 5 mini bundt pans that have been sprayed with nonstick cooking spray. Place on a baking sheet and bake at 350º for about 29 minutes or until golden brown. Invert and remove from pans at once onto cooling rack. They should slip out easily.

Makes 10 servings of 1/2 cake each

With granular Splenda:
Per Serving: 276 Calories; 25g Fat; 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 267 Calories; 25g Fat; 8g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

I bought myself a tin with 12 mini fluted tube pans so now I can make individual serving pound cakes. They came out very cute and are half the size of the mini bundt cakes. Bake them for 19-20 minutes. The tins were a little too full. My batter came all the way to the top of the tins, so I think you could get more servings by filling the tins 3/4 full and make a few mini muffins with the excess battter. I plan to serve these with strawberries and whipped cream and will post a photo later. Here are the adjusted counts for 12 servings:

With granular Splenda:
Per Serving: 231 Calories; 21g Fat; 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

With liquid Splenda:
Per Serving: 223 Calories; 21g Fat; 7g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

http://www.genaw.com/lowcarb/pound_cake.html

[Sherrie]

BUTTERCREAM FROSTING


1/2 cup butter, unsalted recommended
1/2 cup heavy cream
1 cup granular Splenda or 1 1/2 teaspoons liquid Splenda
1 teaspoon vanilla or flavoring of your choice
1/2 teaspoon xanthan gum

Bring butter, cream, Splenda and vanilla to a boil over medium-high heat; cook and stir for 3 minutes. Remove from heat and gradually whisk in xanthan gum by lightly sprinkling it over the surface and quickly whisking it in a little at a time. Chill well for several hours. It should become very thick. Before spreading over cake, stir well to fluff it up. It will change from looking like a very thick pudding to looking just like butter cream frosting.

Makes enough to frost an 8x8" cake or 9 servings

With granular Splenda:
Per Serving: 148 Calories; 15g Fat; trace Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs
Per Batch: 1332 Calories; 136g Fat; 3g Protein; 29g Carbohydrate; 0g Dietary Fiber; 29g Net Carbs

With liquid Splenda:
Per Serving: 137 Calories; 15g Fat; trace Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carbs
Per Batch: 1236 Calories; 136g Fat; 3g Protein; 5g Carbohydrate; 0g Dietary Fiber; 5g Net Carbs

This recipe came about by accident. I'd tried to make a low carb version of a butter sauce for my Apple Cake, but it turned out too much like custard so I scrapped the recipe. I had some left and put it in the fridge overnight. When I took it out today and stirred it up, it turned into "frosting"! So, I frosted a few pieces of apple cake and it looks just like the real thing. I used salted butter and I think it's a tiny bit salty so I recommend using unsalted. The texture is slightly gummier than real frosting, but it's close enough. You might try using almond, orange or lemon extract instead of vanilla for a change of flavor.

http://www.genaw.com/lowcarb/butter_cream_frosting.html


MOCHA CREAM FROSTING


1 cup heavy cream
1 teaspoon instant coffee powder, crushed
1/2 teaspoon liquid Splenda or 1/3 cup granular Splenda
1/4 cup cocoa, sifted

Pour the cream into a medium, deep mixing bowl. Add the instant coffee powder and stir until dissolved; add Splenda. With a wire whisk, whip the cream until it just starts to thicken. Slowly blend in the cocoa and whisk just a few seconds until thick. It will thicken very quickly so don't over beat. Use to frost cake or serve as a whipped topping over cake. Store frosting and frosted cake in refrigerator.

Makes enough to frost and fill an 8-inch round layer cake or 8-10 servings

With granular Splenda:
Per 1/8 recipe: 113 Calories; 11g Fat; 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Per 1/10 recipe: 91 Calories; 9g Fat; 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

With liquid Splenda:
Per 1/8 recipe: 109 Calories; 11g Fat; 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
Per 1/10 recipe: 87 Calories; 9g Fat; 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs

http://www.genaw.com/lowcarb/mocha_cream_frosting.html

[Sherrie]

ROBIN'S COFFEE CAKE


1/2 cup butter, softened slightly
4 ounces cream cheese, softened
1 cup granular Splenda or 1 1/2 teaspoons liquid Splenda
1 teaspoon almond extract
1 teaspoon vanilla
5 eggs, room temperature
6 1/2 ounces almond flour, 1 1/2 cups plus 2 tablespoons
1 teaspoon baking powder

Cream butter, cream cheese, Splenda and extracts. Add eggs, one at a time. Mix almond flour and baking powder. Add to egg mixture gradually. Pour into greased 9" round cake pan. Mix topping ingredients until crumbly; sprinkle over cake batter. Bake at 350º 45-50 minutes, or until top is nicely browned and cake is firm to the touch.

Crumb Topping:
1/2 cup almond flour, 2 ounces
1/4 cup granular Splenda or 1/2 teaspoon liquid Splenda
1 teaspoon cinnamon
3 tablespoons butter, softened just until pliable

Makes 12 servings

With granular Splenda:
Per Serving: 286 Calories; 26g Fat; 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 276 Calories; 26g Fat; 8g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

This is a very nice crumb cake. I had a little trouble with my butter getting too soft in the Houston heat and had to stick it in the freezer a few minutes to firm it up enough to be able to cream it and make the topping. I also had to freeze the topping so that it would be firm enough to crumble. Again, it might have been the heat. A couple things I might do differently next time would be to omit the almond extract, use double the vanilla and add a little cinnamon to the cake batter. Mine only took 45 minutes to bake, so I've adjusted the baking time from the original 50-55 minutes.

I just thought of another thing that might be good. Make an extra batch of the topping. Put half the batter in the pan, sprinkle one batch of the topping over the batter and top with remaining batter and topping. That way the cinnamon flavor would be all through the cake and not just on top. Here are the counts for that variation:

CINNAMON-FILLED COFFEE CAKE
With granular Splenda:
Per Serving: 314 Calories; 29g Fat; 8g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 302 Calories; 29g Fat; 8g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs

http://www.genaw.com/lowcarb/robins_coffee_cake.html

[Snez]

Raspberry Almond Crumb Cake

This is so pretty and delicate. It would be lovely for breakfast or tea. I used blackberry sugar free preserves for mine, but you can use any flavor. The servings are small, but satisfying.

• 3/4 cup plus 2 tablespoons almond flour
• 1/3 cup granular Splenda
• 1/8 teaspoon salt
• 1/4 cup cold butter, cut into small cubes
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/3 cup sour cream
• 2 tablespoons heavy cream
• 1 teaspoon vanilla
• 1 egg
• 3 ounces cream cheese
• 2 tablespoons granular Splenda
• 1/8 teaspoon almond extract
• 1 egg white
• 1/3 cup sugar free raspberry jam (or flavor of your choice)
• 3/4 ounce (2 tablespoons) sliced almonds
In a medium bowl, mix the almond flour, 1/3 cup granular Splenda and salt; cut in butter until you get coarse crumbs. Reserve 1/2 crumb mixture for topping and keep chilled until needed.

To remaining nut mixture, add baking powder, baking soda, sour cream, heavy cream, vanilla and whole egg. Beat on medium speed with mixer until blended. Spread in greased 8-inch round cake pan.

In same mixing bowl, beat cream cheese, 2 tablespoons granular Splenda (or 1/4 teaspoon liquid), almond extract and egg white on medium speed until smooth. Spread evenly over batter in pan. Top with dollops of jam. Sprinkle reserved topping and sliced almonds over the top. Bake at 350°F 30 minutes, or until cake springs back when lightly touched. Cool before serving.

Makes 8 servings. Can be frozen.

NUTRITION:
Per Serving: 234 Calories; 21g Fat; 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs.

[Sherrie]

Moving this out of the first post so I can add an index.


Whilst looking for a recipe I saw the word chocolate and checked out this cake recipe which can easily be adapted to LC (doesn't use flour) so thought I'd share.



Off the Wall - Queen of Sheba Chocolate Cake

Chef: Katie Carruthers

Rich Chocolate Cake - not too sweet, easy to make.

You need:

125 grams of dark chocolate chopped
1 tbsp of brandy
1 tbsp of black coffee (strong)
100g unsalted butter chopped
100g castor sugar
100g ground almonds
3 eggs separated
icing sugar

Method:

Preheat oven 160 degrees celsius
Butter 18cm round cake tin with baking paper
Combine chocolate, brandy and coffee in a bowl over hot water or in a double boiler.
Stir when melted and add butter and sugar, mix well.
Add ground almond and stir very well.
Lightly beat egg yolks and stir into bowl off the heat.
Beat egg whites until firm.
Lighten chocolate mixture with a spoonful of egg whites, then fold in the rest of the whites.
Spoon into prepared tin.
Bake 40 - 45 minutes.

Serving Suggestion: Cool completely in the tin, then carefully invert onto a serving plate, dust with icing sugar.

http://www.abc.net.au/newcastle/stories/s942067.htm

[Sherrie]

Ok this should be relatively up to date, lots of distractions not naming any names!

*cough* Maya *cough*

Let me know if I have missed any!

[Daisy]

I have been cooking this Chocolate protein spice cake for a while , but decided to make strawberry cupcakes this time . I then made butterfly cupcakes from the finished product . They are very filling , very yummy and best of all only 1.5 carbs per cupcake .......:D

http://i708.photobucket.com/albums/ww90/rosiegirl_06/th_ryanthechefjune2009005.jpg (http://s708.photobucket.com/albums/ww90/rosiegirl_06/?action=view&current=ryanthechefjune2009005.jpg) http://i708.photobucket.com/albums/ww90/rosiegirl_06/th_ryanthechefjune2009003.jpg (http://s708.photobucket.com/albums/ww90/rosiegirl_06/?action=view&current=ryanthechefjune2009003.jpg)

Ingredients :

90gms Atkins protein shake
3 tsp baking powder
8 splenda tablets , crushed
1 tbls ground cinnamon
1 tsp ground nutmeg
1/4 cup peanuts (I only add these when I use Chocolate Protein Mix , but you can use with Strawberry or Vanilla as well ....personal taste really)
4 medium eggs
1 Tbls vanila extract
1/4 cup oil
1/4 cup water


Combine all the dry ingredients together . In a seperate bowl mix eggs , oil , extract. Beat well and add to dry ingredients , mix well (about 1 min should do)
Add water , place evenly into trays which hold cupcakes (will be enough to make 16) . Bake at 180 degrees (C) for 12-15 mins . When skewer comes out cleanly from cake , you know it is ready .

Makes 16 cupcakes at 1.5 carbs each I wrap each one in cling wrap and freeze .

Hope you enjoy this 'guilt free' treat , it has saved me from reaching for the wrong foods so many times .

:) Daisy

[Shez]

Wow they look great Daisy. Might have to try them with a morning coffee.

[Sherrie]

I still have to get off my butt and buy some unflavoured protein powder to cook with.

[Daisy]

Daisy's Chocolate Protein Flavoured Spice Cakes (http://www.apinchofhealth.com/forum/vbb/showthread.php?p=196466#post196466) (you can swap with other flavoured protein powders)


Hi Sherrie , I was trying to access this recipe for someone else and it just keeps taking me to an error page . Can you please check it out for me and see if it is doing it for you as well .

Thankyou

:) Daisy

[Sherrie]

Oops I had 2 http's, should be all sorted now :)

[Lou]

Thanks Daisy, I am going to use up some of that protein powder this morning and have a big cook up.

[Daisy]

You're welcome Lou , it is the little treats that get me through my days , these are ideal and so low carb friendly :)

[strawberry]

low carb cake

2 eggs (hole)

1 egg white

2,5 soup spoons of tahini

1 teaspoon of baking powder

as much splenda you like

1 cup of grated coconut (or chocolate for low carbers. In Greece there is a chocolate bar with splenda. I m sure you have something similar)

we can add some grated almonds but not sure if it is ok at the induction.

we hit the eggs with the baking powder and the tahini, on the mixer.
with o a spoon, we put the coconut/nuts/chocolate in the mixture and we mingle together.

put it on a well-buttered baking sheet (I put it on the muffin baking sheet) and bake them about 20 min, 180 oC

enjoy :)

[Morte]

3 Minute Chocolate Cake (http://www.genaw.com/lowcarb/3_minute_chocolate_cake.html)

I tried this recipe tonight ... while it didn't quite have enough chocolate flavour for me, it was a very nice texture, and delicious to eat warm with some cream.

Highly recommended. I'll be trying out more from this website.