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.
Low Carb Cake Recipes
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