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What have you eaten today? (Low carb forum)
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<blockquote data-quote="maglil55" data-source="post: 1550865" data-attributes="member: 52911"><p>It was and it is! My carb eaters didn't even know and had double portions. It 1 hour since I had my bit of gateaux (Not a double portion) and I was surprised my BGs are at 5.9 so carbs are indeed low. </p><p>I should have been more careful folding in the almond flour and the cocoa as I knocked some of the air out of it so it wasn't as risen as it should have been. I recognised it as a variation on a whisked sponge but I prefer to do it the other way by folding the stiff egg whites in. Next time I'll beat the egg yolks with the xylitol, beat the egg whites separately, mix in the cocoa and almond flour into the yolks and fold in the stiff egg whites. Also took 55 mins to get a clean knife point out of the cake. Remember to grease the springform tin and to run a knife around it before you release the spring as the texture is very light. </p><p>Still delighted BGs are 5.9 and I had black forest gateaux. Desserts were always my forte and I love now changing recipes to make them carb friendly. </p><p></p><p>Sent from my SM-G935F using <a href="http://r.tapatalk.com/byo?rid=67" target="_blank">Diabetes.co.uk Forum mobile app</a></p></blockquote><p></p>
[QUOTE="maglil55, post: 1550865, member: 52911"] It was and it is! My carb eaters didn't even know and had double portions. It 1 hour since I had my bit of gateaux (Not a double portion) and I was surprised my BGs are at 5.9 so carbs are indeed low. I should have been more careful folding in the almond flour and the cocoa as I knocked some of the air out of it so it wasn't as risen as it should have been. I recognised it as a variation on a whisked sponge but I prefer to do it the other way by folding the stiff egg whites in. Next time I'll beat the egg yolks with the xylitol, beat the egg whites separately, mix in the cocoa and almond flour into the yolks and fold in the stiff egg whites. Also took 55 mins to get a clean knife point out of the cake. Remember to grease the springform tin and to run a knife around it before you release the spring as the texture is very light. Still delighted BGs are 5.9 and I had black forest gateaux. Desserts were always my forte and I love now changing recipes to make them carb friendly. Sent from my SM-G935F using [URL=http://r.tapatalk.com/byo?rid=67]Diabetes.co.uk Forum mobile app[/URL] [/QUOTE]
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