I made some little heart-shaped cakes with strawberry sauce for my hubby’s sweet tooth this Valentine’s Day. He ran an errand in town and this little surprise was waiting for him when he walked in the door. He was MOST pleased. 🙂 I have to say, they were quite tasty. I doubled an existing small cake recipe so there would be a few leftover. This is the silicone pan I used, but any cupcake shape will work: This recipe is not suitable until you reach the grains level of Phase 2 Atkins. Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included). Chef George Stella also brings you a wealth of delicious recipes you will love! Order yours TODAY! from Amazon or our direct order site: amongfriends.us/order.php.
2 recipes my Einkorn Individual Vanilla Cake
1¼ c. whole, frozen strawberries (no sugar added)
¼ tsp xanthan gum (or your favorite thickener)
4 drops liquid sweetener of choice (I used EzSweets)
VARIATION: You can puree the sauce with your stick blender if you prefer.
DIRECTIONS: Make the cake batter per that recipe’s instructions, but add 1/4 c. of the strawberries to the batter. Beat with a stick blender until smooth. Fill mold slots half full, which made 8 little cakes for me (with other size molds, your mileage may vary). Microwave on HI for 2 minutes or until center is dry to the touch. Tip out of molds with the tip of a knife onto a waiting platter or service plates. When cool, top with sauce made as follows: Heat over medium heat the remaining strawberries, any juice and the sweetener. When it begins to simmer, stir in the xanthan gum and stir constantly until thick.
NUTRITIONAL INFO: Makes 8 small cakes, each contains:
113.6 calories, 8.33 g fat, 7.50 g carbs, 2.0 g fiber, 5.50 g NET CARBS, 4.57 g protein, 63 mg sodium