Don't you miss fresh cream cakes? Go on admit it :lol:
I have been 'tinkering' and have found a low carb cake mixture that I made into muffins. I cut them in half, and slathered on loads of whipped double cream, put the top on, added more cream and some flaked almonds. Even my daughters, and my daughters friend came back for more.
The recipe
125g Softened butter
125g Greek Yoghurt or crème fraiche or 50/50
25g Splenda
4 eggs
2tsp vanilla essence
175g Ground almond
1tsp Baking powder
Flaked almonds to decorate
Pre heat your oven to 150C
In one bowl mix the ground almonds and baking powder, in another all the other ingredients, beating it well to get air into the mixture. once the wet mixture is well combined add the dry ingredients bit by bit and mix well. Once all the ingredients are mixed, you can either put into a well greased cake tin or a silicone cake mould, or as I did, make into muffins (I use silicone muffin cases and they just slide out). Bake for around 30 minutes, then do the skewer test.
When cool, whip up around a 1/4 - 1/2 a pint of double cream, cut each muffin in half, add a generous dollop of cream, put the muffin back together, put more cream on top and decorate with flaked almonds.
They work out at roughly 239 calories 2g carb 2g fiber 2g sugar and 26g of fat without the cream. I have not added the cream as it will depend on how much you add, we did add quite a lot.
I have been 'tinkering' and have found a low carb cake mixture that I made into muffins. I cut them in half, and slathered on loads of whipped double cream, put the top on, added more cream and some flaked almonds. Even my daughters, and my daughters friend came back for more.
The recipe
125g Softened butter
125g Greek Yoghurt or crème fraiche or 50/50
25g Splenda
4 eggs
2tsp vanilla essence
175g Ground almond
1tsp Baking powder
Flaked almonds to decorate
Pre heat your oven to 150C
In one bowl mix the ground almonds and baking powder, in another all the other ingredients, beating it well to get air into the mixture. once the wet mixture is well combined add the dry ingredients bit by bit and mix well. Once all the ingredients are mixed, you can either put into a well greased cake tin or a silicone cake mould, or as I did, make into muffins (I use silicone muffin cases and they just slide out). Bake for around 30 minutes, then do the skewer test.
When cool, whip up around a 1/4 - 1/2 a pint of double cream, cut each muffin in half, add a generous dollop of cream, put the muffin back together, put more cream on top and decorate with flaked almonds.
They work out at roughly 239 calories 2g carb 2g fiber 2g sugar and 26g of fat without the cream. I have not added the cream as it will depend on how much you add, we did add quite a lot.
