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Baking

  • Thread starter Thread starter Kat100
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Kat100

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Hello...a new 3 month T2 would love to know how people have managed to bake a cake with a sweetener. Made a cake today with canderal....not quite right...
Any ideas welcomed....
I used to love to bake now and again...
Nice to chat to you all
Many thanks :)
 
Hi, i never baked before i was diabetic, so i only know baking with sweetener hehe, no one else but me likes my cakes at home, which is kinda terrible because i have a little then its wasted but heyho i still love the baking and these days everything that isnt salad tastes good to me, i made some coconut shortbread on sunday and it tasted fantastic i was chuffed until my family politely snuck it into the dustin we call our dog :) he loved it.
 
Andy12345 u bake that's brill....like the idea of shortbread...I guess it's all a bit hit and miss....
You have given me a good idea though....perhaps I should get a dog.....!!!!!! Yours likes your cooking :)
Will keep having a practice and let you know how I get on....thanks kat100
 
i spend half my life looking at recipes on the internet, i have 2 cupboards at home filled with low carb ingredients ive been collecting, there are often "low carb" recipes that are as low carb as a potatoe, rice, pasta & potatoe sandwich but are some good ones too, this forum has a great recipe section and i bought a book called 1001 low carb recipes but its from the us so some ingredients are a little difficult to get so i substitute, i missed my vocation in life i should have been a baker......ok maybee in a school or hospital.....no wait i should have been a chef in a dog kennel hehe, my best success to date is coconut macaroons, mostly because they were so esy, i thought they were amazing and the family even managed to eat those, but when someone on here tried them they didnt go down too well :)
 
My wife bakes Molly cake; see the web for the recipe. It contains no added sugar or sweetener but relies on the sweetness in the added fruit. So if you like fruit cake then go for it.
 
Just an idea, but you could try some other alternative sweeteners that don't spike sugars but aren't artificial? I use yacon syrup and coconut nectar (must must must be raw) - neither spike me, and I think taste much nicer than artificial sweeteners - but you will need to remortgage your house if you plan to eat regularly ;-)


Diagnosed Type 2, 22nd Feb 2013
Hba1c 7.5
Three month trial of managing through diet & exercise.
Low carb, pescatarian
Trying various supplements!
 
Thank you so much will feel better at baking with experience.... Yes must look on the net for ideas...
Have tried to use same old recepies but they will fail with sweeteners.... Will need lots more tips.... Very grateful.
Not in US I am in UK and need some sun so I can make icelollies :) will make the fruit cake and coconut ones both sound great... Thank you so much...:) on tabs last 3 months t2 and still in shock....it was shock news...but I will eat cake.....:)
 
Andy12345 said:
Hi, i never baked before i was diabetic, so i only know baking with sweetener hehe, no one else but me likes my cakes at home, which is kinda terrible because i have a little then its wasted but heyho i still love the baking and these days everything that isnt salad tastes good to me, i made some coconut shortbread on sunday and it tasted fantastic i was chuffed until my family politely snuck it into the dustin we call our dog :) he loved it.
Click to expand...
i dont suspect you still have the recipie for those coconut macarroons and shortbread ? ;) xx
 
cath99 said:
i dont suspect you still have the recipie for those coconut macarroons and shortbread ? ;) xx
Click to expand...



Coconut macaroons are very easy to make. They have only four ingredients, mix up easily, and require only 15 minutes to cook. The only trick, especially when not using sugar (which attracts moisture), is keeping them from being too dry. Here's how I do it.
Ingredients:
  • 2 cups unsweetened shredded coconut
  • 4 egg whites from large eggs (should be about ½ cup)
  • 1 teaspoon vanilla extract
  • 1 cup sugar substitute
  • about 2 Tablespoons water
Preparation:
1) Heat oven to 375 F. Line baking sheet with either parchment paper on a silicone mat.
2) Measure egg whites. If they aren't quite ½ cup, add a little water to reach that level. Then add the vanilla, liquid sweetener if using, and water so that sweetener and water together equal 2 Tablespoons.

3) If using powdered sweetener, mix in with unsweetened coconut.

4) Mix dry and wet ingredients together. The mixture should just hold together. Let set a minute or two and you'll be able to mold them better.

5) Roll into balls a little bigger than an inch in diameter. Slightly flatten and put on baking sheet (whatever shape you put them in is how they will stay, so this is your chance). Put at least half an inch apart.

6) Turn down the oven to 325 F, and bake for about 15 minutes, but start checking them a couple of minutes before. You want them golden brown on the bottom, and just barely starting to brown on top (though if you like them a little crispier, bake a couple of minutes longer).

Makes about 14 cookies, but yield will vary based on size of the cookies.

Nutritional Information: Each cookie has 1 gram effective carbohydrate plus 2 grams fiber, 2 grams protein, and 76 calories.

These are super easy and quick, i love them, sometimes i melt some 85% chocolate in bain marie and drizzle it over the top in patterns, the child in me likes the smiley faces lol

im still trying to find the other one....
 
Andy12345 said:
Coconut macaroons are very easy to make. They have only four ingredients, mix up easily, and require only 15 minutes to cook. The only trick, especially when not using sugar (which attracts moisture), is keeping them from being too dry. Here's how I do it.
Ingredients:
  • 2 cups unsweetened shredded coconut
  • 4 egg whites from large eggs (should be about ½ cup)
  • 1 teaspoon vanilla extract
  • 1 cup sugar substitute
  • about 2 Tablespoons water
Preparation:
1) Heat oven to 375 F. Line baking sheet with either parchment paper on a silicone mat.
2) Measure egg whites. If they aren't quite ½ cup, add a little water to reach that level. Then add the vanilla, liquid sweetener if using, and water so that sweetener and water together equal 2 Tablespoons.

3) If using powdered sweetener, mix in with unsweetened coconut.

4) Mix dry and wet ingredients together. The mixture should just hold together. Let set a minute or two and you'll be able to mold them better.

5) Roll into balls a little bigger than an inch in diameter. Slightly flatten and put on baking sheet (whatever shape you put them in is how they will stay, so this is your chance). Put at least half an inch apart.

6) Turn down the oven to 325 F, and bake for about 15 minutes, but start checking them a couple of minutes before. You want them golden brown on the bottom, and just barely starting to brown on top (though if you like them a little crispier, bake a couple of minutes longer).

Makes about 14 cookies, but yield will vary based on size of the cookies.

Nutritional Information: Each cookie has 1 gram effective carbohydrate plus 2 grams fiber, 2 grams protein, and 76 calories.

These are super easy and quick, i love them, sometimes i melt some 85% chocolate in bain marie and drizzle it over the top in patterns, the child in me likes the smiley faces lol

im still trying to find the other one....
Click to expand...
i will be doing these at weekend thanku so much for your tim e andy much appriciated x
 
ive baked an awful lot and this remains my favourite of all time, closely followed by the almost bounty balls

this recipe goes down as one of those things you have to do before you die (not that your looking unwell lol)
Coconut Flour Cupcakes with Chocolate Buttercream

Cakes:
3 eggs
1/4 cup coconut oil, liquified (i do this in the microwave it takes very little time keep checking)
1/2 cup coconut milk, room temperature
1/2 tsp vanilla (extract)
8-12 drops stevia extract (i use half a teaspoon of stevia powder)
1/4 cup coconut flour
1/2 tsp baking powder
1/4 tsp salt
Optional: 2tbsp erythritol for added sweetness (i dont add this)

Chocolate Buttercream:
1/3 cup whipping cream
2 oz cream cheese, softened
2 tbsp butter, softened
2 tbsp unsweetened cocoa powder
6-10 drops stevia extract (same half teaspoon powder add more to taste, warning its so very good you may eat it all in the test)
1 oz unsweetened chocolate, melted

Shredded, unsweetened coconut for garnishing

For the cakes: Preheat oven to 350F and line 6 muffin tins with paper liners.(thats about 175c)

In a medium bowl, beat eggs well. Stir in coconut oil, coconut milk, vanilla and stevia. In a smaller bowl, sift together coconut flour, baking powder, salt and erythritol, if using.

Stir dry ingredients into wet and mix well. If batter seems too thick, add a bit more coconut milk until it resembles cake/pancake batter.

Divide batter evenly among prepared muffin tins. Bake 20-25 minutes or until the tops of cupcakes spring back when touched lightly and a tester inserted into the middle comes out clean. Let cool in pan.

For the buttercream:

Whip cream with an electric mixer until it forms stiff peaks. Set aside.

In a medium bowl, beat cream cheese and butter together until smooth. Beat in cocoa powder and stevia or other artificial sweetener. Carefully fold in whipped cream and stir until combined. It may look slightly lumpy at this point. Pour melted chocolate into bowl and mix with a rubber spatula until chocolate is combined and mixture is smooth.

Pipe or spread buttercream on cooled cupcakes. Sprinkle with shredded coconut.

Serves 6. Each cupcake has 6.3 total carbs (not counting erythritol, if you use it), and 3.3g of fiber. Each serving of buttercream has 2.8g of carbs.


you can make icing pipes with parchment, have a search on youtube its fun :)
 
Lenny3 said:
Andy, what pizza base would you recomend?
Click to expand...

ive tried loads from google, i like this because you can have so much fun with it, if it sounds good bung it in or on :) takes a little bit of practice to perfect it, but eating pizzas alot until you crack it is terrible right

Ingredients
½ large head cauliflower – should be equivalent to 2 cups shredded/crumbled cauliflower.
1 large egg
1 cup finely grated mozzarella cheese (or cheese of your liking)
1 teaspoon dried oregano
½ teaspoon dried minced garlic or fresh garlic
½ teaspoon sea salt.
Instructions
Shred or crumble the cauliflower using a grater or food processor.
You need a total of 2 cups of crumbled cauliflower.
Heat a fry pan and add some butter or coconut oil.
Cook the cauliflower until just soft and let cool.
Preheat the oven to 450 degrees F or 225 degrees C. Brush a pizza pan or flat based tray with butter or coconut oil.
In a medium bowl mix the cauliflower crumbles with the remaining ingredients.
Pat the crust onto the pizza pan and bake for 15 minutes.
Remove the crust from the oven.
Top with your favourite pizza toppings. Choose from marinara sauce, passata, shaved meats such as chicken, ham, turkey, ground beef or lamb. Arrange some veggies like roast pumpkin, sweet potato, red pepper, red onion and add some fresh herbs like basil, rocket, or sprinkle a favourite herb mix.
Finish off with some more grated cheese (optional)
Place pizza either back in the oven for another 10 minutes or
Place under the grill and cook for 3-5 minutes.
 
Wow, that sounds amazingly low carb, I could eat the whole thing guilt free! And cheaper than ground almonds,
 
Kat100 said:
Thank you so much will feel better at baking with experience.... Yes must look on the net for ideas...
Have tried to use same old recepies but they will fail with sweeteners.... Will need lots more tips.... Very grateful.
Not in US I am in UK and need some sun so I can make icelollies :) will make the fruit cake and coconut ones both sound great... Thank you so much...:) on tabs last 3 months t2 and still in shock....it was shock news...but I will eat cake.....:)
Click to expand...
Just like to add that I was reading something the other day about dogs should not eat sweeteners, like chocolate it can make them very ill.

I have a great low carb recipe book. It's called "The BIG Book of LOW CARB RECIPES. 365 recipes. It's from the UK, bought it from Amazon.uk
 
I hate cauliflower with a vengeance but I'm going to try that, Roquefort, Rocket and sliced pear, with a dash of balsamic vinegar as a topping. Sounds revolting but is actually wonderful.


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