cakes without sweeteners

I think there are some that don't use anything but fruit for sweetness,


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I made lemon tart yesterday. For me, flour is worse than sugar so I used almond flour for the crust. A little calculation told me if I added 2 tbsp of sugar, it would give me about 3 grams of sugar per serving and I can live with that. I am going to get some erythritol though.

There are lots of good LCHF cake recipes on the net as well as on the forum. I will try this out soon: http://www.wheatbellyblog.com/2013/...-from-the-new-wheat-belly-30-minute-cookbook/

I have rarely used the full amount of sugar in receips as I grew up with a diabetic parent and never really got used to sweet stuff. Comes in handy now.

We only have cats and they are more manageable. I don't know what effect erythritol might have on any animal but keep the cats away as if I go through the trouble of making a cake I want it for myself, not as cat feed.

2 of our cats have grown up from kittens with our greedy food obsessed beagle (who learnt that from me) so they think its normal to beg when the kids are eating just like a dog would, they were a tag team with the dog on the kitchen worktops, the cats would knock stuff off for him to eat, we would hear a crash from the sofa lol the cats will happily try and grab stuff off the plate while your eating, not me or they get flying lessons, but the kids are driven mad by them.

coconut macaroons only use 7 grams of splenda to make, that isnt too much i dont think and they are yummy, maybe that may suit you because you could easily half that amount i reckon, maybe put some vanilla extract in the cake when you try it without the sweetner as im sure that tastes sweet unless its my imagination

butter wouldnt melt

I did my first experiment with muffins yesterday using Stevia, almonds and oats as main ingredients. Despite totally forgetting to add the butter they turned out fine. BG test was 5.1 before muffin and 5.3 two hours after. That to me is a great first attempt considering I pretty much made it up as I went along using parts from several recipes. I can't wait to see how my next attempt turns out.


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ive made some huge mistakes following recipes and leaving things out, its when you get to the part where it says pour the mixture into the cake tin and your mixture is like a brick that you start to wonder what you missed

Andy12345 said:

ive made some huge mistakes following recipes and leaving things out, its when you get to the part where it says pour the mixture into the cake tin and your mixture is like a brick that you start to wonder what you missed

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Did that myself today. I was attempting to make a chocolate torte type thing off a low carb website, but was also trying to be cocky and trying to replace the 6 eggs in the recipe with soaked chia seeds. I've read everywhere that chia seeds can be ground up, soaked and used instead of eggs. Alas, this either seems to be total and utter horsepoo, or I missed something fairly major out of the original recipe. After mixing everything, I thought "hmmmm looks a bit runny". Should have been a clue of what was to come, because my torte was pourable both before and after baking.

hehe oh well, least you know now

I've bee looking for sugar (and sweetener!) free cake recipes without much luck.
I've done muffin in a mug type things with combinations of milled flax seed, almond flour, baking powder, egg, and butter, cream , almond milk, or water. it turns out a bit more like bread than cake though. You can add a few blueberries or raspberries to the mix to sweeten it a little.

I've also found this recipe which has no sweetening (or flour of any sort!) in it at all, but am waiting on our next Tesco shop for the Philly before I can try it:

Chocolate Cake

Ingredients:
4 eggs
200g cream cheese/Philadelphia
100g butter
100g dark chocolate (70%)
Flaked almonds or any nuts
(1 tsp vanilla flavoring)

Preheat the oven to 200 degrees.
Grease a springform tin with a little butter.
Melt butter, break chocolate into pieces and stir until melted,
don't overheat or else you get a grainy mixture.
Beat eggs untilfluffy, add the cream cheese, a little at a time, beating well
after each addition.
Using a spatula stir in the chocolate butter mix, stir well.
Pour batter into springform tin and sprinkle with nuts.
Bake on the middle shelf for 15 - 20 minutes.

Super good to eaten warm with whipped cream

Robbity

PS regarding disasters: my late brother-in-law once decided to make me a devils food cake for my birthday: his trial run turned out perfectly, but the actual birthday one definitely did not. He presented it with apologies, but it was impossible to eat and got thrown out for the birds, who refused to touch it either! It ended up as a standing family joke.

hehe

i once tried microwave flax bread, i dunno what went wrong but it was absolutely disgusting and stank the house out for 2 days