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Low carb cake
- Thread starter bluestar
- Start Date
clearviews
Well-Known Member
There are lots of recipes in the food section. If you are just starting out to low carb then cakes might not be the best place to focus on initially. Once you have your BGLs happening in the range you want then would be a great time to see if you can add in some occasional treat stuff.
cugila
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bluestar said:
Never let it be said we don't 'rise' to the challenge ........
I have had a clear view of most of these cakes and they really are delicious....... :wink: You want Lo-Carb Cake........then Cake it is. Check out the cake recipes here which although American can be adapted very easily..........they do sound scrummy !! Enjoy.
http://www.lowcarb-recipes.net/recipes/Dessert/Cake/
Ken
sugarless sue
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Low Carb Almond Pound Cake.
This pound cake is nutty from the almonds and rich and moist from the cream cheese and there is no flour or cream. A slice of this low carb cake in the morning with a cold glass of milk or hot coffee is a great start to your day. It's also great after a low carb meal as a mouth watering finish. This is a sure hit recipe and goes very well with a little home made whipped topping or low carb ice cream.
You Will Need
2 1/2 cups almond flour
1 1/2 cup sugar substitute (Splenda recommended)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
7 large eggs
6 ounces cream cheese
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon lemon extract
For this low carb cake you will need a 9 x 5 inch loaf pan or a "fluted tube" pan. (That is a typical pound cake or bundt cake pan)
1. Preheat the oven to 300 F.
2. It is recommended that you use a good quality non-stick pan for this recipe. I have made this in a good and a cheap pan. The good pan did wonderful! The cake in the cheap pan, even with heavy vegetable spray, did stick. But it was an old cheap pan! ...that is now in the garbage since I have a nice new one
3. In a bowl, whisk together the almond flour, sugar substitute, baking powder, and salt.
4. In another bowl, beat the eggs then whisk in the lemon and vanilla. Combine the dry and wet ingredients and stir until combined.
5. Pour the batter into the pan. Bake until slightly browned and a toothpick comes out clean when stuck in the center, about 65-70 minutes. Let cake cool for about 15-20 minutes before removing from pan.
Yield: 12 servings, Prep Time: 0:15 Cook Time 1:10 Carbs: 7g
This pound cake is nutty from the almonds and rich and moist from the cream cheese and there is no flour or cream. A slice of this low carb cake in the morning with a cold glass of milk or hot coffee is a great start to your day. It's also great after a low carb meal as a mouth watering finish. This is a sure hit recipe and goes very well with a little home made whipped topping or low carb ice cream.
You Will Need
2 1/2 cups almond flour
1 1/2 cup sugar substitute (Splenda recommended)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
7 large eggs
6 ounces cream cheese
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon lemon extract
For this low carb cake you will need a 9 x 5 inch loaf pan or a "fluted tube" pan. (That is a typical pound cake or bundt cake pan)
1. Preheat the oven to 300 F.
2. It is recommended that you use a good quality non-stick pan for this recipe. I have made this in a good and a cheap pan. The good pan did wonderful! The cake in the cheap pan, even with heavy vegetable spray, did stick. But it was an old cheap pan! ...that is now in the garbage since I have a nice new one
3. In a bowl, whisk together the almond flour, sugar substitute, baking powder, and salt.
4. In another bowl, beat the eggs then whisk in the lemon and vanilla. Combine the dry and wet ingredients and stir until combined.
5. Pour the batter into the pan. Bake until slightly browned and a toothpick comes out clean when stuck in the center, about 65-70 minutes. Let cake cool for about 15-20 minutes before removing from pan.
Yield: 12 servings, Prep Time: 0:15 Cook Time 1:10 Carbs: 7g
