Adapted this from the recipe on the back of the Splenda box. I substituted flour for ground almonds. By my reckoning about 15g carbs in the whole thing. I had a unit of insulin for a 1 inch slice and my BS dropped by 2 mmol/l, so there's next to no carbs in a slice. When I make it again, I'll increase the amount of mixed spice and perhaps baking powder or add egg whisked egg whites. Here's my adapted recipe:
150g almond flour
1 tsp baking powder (I don't think this raises the cake enough, so you could fold in whiked egg whites as per Lovinglife's comment below)
2 eggs
2 tsp mixed spice (maybe a little more, to taste)
7 tbsp splenda
100g butter
1tsp vanilla extract
225g grated carrots
30g chopped walnuts
Icing:
100g soft cheese
1tbsp splenda
1tsp lemon juice
Mix ingredients together, put in an oven on 180 for 45 mins - 1 hour. Then eat!
As this worked so well, I guess you can probably substitute normal flour for almonds flour in most cakes.
150g almond flour
1 tsp baking powder (I don't think this raises the cake enough, so you could fold in whiked egg whites as per Lovinglife's comment below)
2 eggs
2 tsp mixed spice (maybe a little more, to taste)
7 tbsp splenda
100g butter
1tsp vanilla extract
225g grated carrots
30g chopped walnuts
Icing:
100g soft cheese
1tbsp splenda
1tsp lemon juice
Mix ingredients together, put in an oven on 180 for 45 mins - 1 hour. Then eat!
As this worked so well, I guess you can probably substitute normal flour for almonds flour in most cakes.
