Back in the 70’s and 80’s, this was my mother-in-law’s favorite cake. While still living in her own home, she made it every year for Christmas. What didn’t get eaten at Christmas Eve dinner, was finished off with breakfast coffee Christmas morning. It’s typically made with some chopped pecans, but I leave them out as my husband isn’t too fond of nuts in his baked goods. Be sure to figure in the calories for anay nuts you add to your cake. To be more authentic, you would use sour cream in this, but carbs will be a tad higher for that also if you do. I don’t make desserts very often as I’m just not a fan. However I DO bake them for my husband, who has no trouble finishing them off before they spoil. This recipe is not suitable until the grains rung of Atkins OWL (Ongoing Weight Loss) carb ladder. Carbquik®, much like Bisquick®, has some flour in it, albeit specially processed to reduce the carb load. I order my Carbquik online at Netrition, but some have told me they found it locally where live, usually at health food stores.
PLEASE NOTE MY BAKING PAN SIZE BELOW. THIS IS NOT A FULL-SIZED CAKE.
2 T. granular Splenda®
2 tsp. cinnamon
1 c. homemade Jennifer Eloff’s Splendid Low Carb Bake Mix
1½ c. CarbQuik® bake mix
½ c. plain whey protein
2 T. golden flax meal
1 T. coconut flour
1 tsp. baking powder
½ c. + 2 T. erythritol
3 large eggs, beaten
3 T. sugar-free maple syrup
1/4 tsp. maple extract
4 T. melted butter, unsalted (for batter)
2 T. melted butter, unsalted (to drizzle on cake)
1 tsp. vanilla extract
liquid sweetener to equal 1/3 c. sugar (about 20 drops of Splenda®)
2 T. water
¼ c. + 1 T. heavy cream
DIRECTIONS: Preheat oven to 350º. Grease an 8″ round, deep cake pan or 8″ round ceramic baking dish (the Corning “French” vegetable dish I used is 8″ in diameter, 3″ deep and the cake rose all the way to the top without overflowing). Mix 2 T. granular Splenda with cinnamon (and nuts, if using) on paper plate and set aside for now. In a large mixing bowl, measure and mix all the dry ingredients. In a separate mixing bowl, melt 4 T. butter. Beat in egg and all other wet ingredients. Whisk until fairly smooth. Blend well. Drop approximately 1/3 of the batter onto bottom of baking dish by tablespoons sort of randomly. Sprinkle with about 1 T. of the cinnamon topping. Drop another layer of 1T. blobs of batter on top. Again sprinkle with about 1 T. cinnamon topping. Drop the final 1/3 of the batter on top in 1T. blobs and sprinkle with remaining cinnamon topping. Drizzle 2 T. melted butter across top of cake evenly. Pop into 350º oven and bake for about 30 minutes. Gently remove from oven and check for doneness with toothpick stuck in center. Mine took exactly 40 minutes. It is done when toothpick stuck in center comes out completely dry. Cool 5-8 minutes before tipping out onto serving platter. Can be enjoyed either warm or cooled.
NUTRITIONAL INFO: Makes 8 slices, each contains:
250 calories, 20.7 g fat, 14.23 g carbs, 9.96 g fiber, 4.27 NET CARBS (4.6 NC if you add 2 oz. chopped pecans), 18.49 g protein, 218 mg sodium