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Archive for the ‘Coffeecakes & Sweetrolls’ Category

Blueberry Version with blueberry syrup. Use clear syrups to avoid “pink” batter.

I’ve been playing around with the classic Atkins MIM (Muffin-in-a-Minute) recipe this month.  I made some delicious breakfast cakes/muffins this month but forgot to get photos of them.   I’ll do that upon next baking and post.  I’m trying to increase my flax intake for a health issue and so far it is helping a bit.  To the basic MIM recipe, I added a couple ingredients to improve texture, increased sweeteners and butter.  The resulting muffins/cakes are baking up consistently moist and very tasty.  So far I’ve made the classic cinnamon version, a chai version, a mango version, a peach version, a cherry version and today a blueberry version.  We love them ALL so far. FYI the least carb-y versions are the ones with just cinnamon or chai tea spice, followed by the Boyajian oil citrus zest versions.

I used blueberry sugar-free syrup for the one I made this morning, which makes the batter turn pink, but the flavor was spot on!  Only the original cinnamon version is suitable for Atkins Induction.  The others are OK once you get to the berries (or fruit) level of the Atkins carb re-introduction ladder.

DRY INGREDIENTS:  (I like to measure out 10 sets of these and put in plastic bags)

¼ c. golden flax meal

½ tsp. baking powder

1 T. granular Splenda (or equivalent sweetener)

1 T. Resistant Wheat Starch

1 tsp. oat fiber (do not substitute very carb-y oat bran or oat flour)

WET INGREDIENTS:

1 T. melted butter

1 large egg, beaten

2 T. sugar-free syrup (select specialty flavor to compliment your choice below)

DIRECTIONS:  In a 5-6″ round or oval dish, melt the butter in your microwave.  Add the sugar-free syrup (to cool down the butter).  Add the egg and beat all together.  Add in the dry ingredients and stir well with a fork.  Add in your choice of flavorings below by stirring to blend or dropping fruit bits in by hand evenly.  Microwave on HI for about 1 minute 30-40 seconds.  Slide knife tip between cake and bowl and tip cake onto serving plate.  This batter rises as it bakes and then slightly falls when removed from microwave…..that is normal………it is done.

FLAVORING OPTIONS:

½ tsp. cinnamon

½ tsp. chai tea spice blend

2 drops Boyajian orange oil + bit of orange zest

2 drops Boyajian lemon oil + bit of lemon zest

2 drops Boyajian lime oil + bit of lime zest

6 chopped raisins + dash cinnamon

1 T. ch. pecans

3 slices peach, chopped

6 canned red tart cherries

10 blueberries

2 T. pumpkin + 1/8 tsp. pumpkin pie spice

6 raspberries cut in halves

2 strawberries, chopped

2 T. ch. pineapple (or canned, crushed)

2 T. grated apple

NUTRITIONAL INFO:   Makes 1 cake the size of 2 small muffins.  Each half is a serving.  Not including any flavoring additives you chose to add from the flavoring options suggested, each half of this cake contains:

183 cals, 14.25g fat, 11.55g carbs, 8.2g fiber, 3.35g NET CARBS, 5.8g protein, 134mg sodium

This entire base cake/muffin recipe (without flavorings) contains:  366 cals, 28.5g fat, 23.1 g carbs, 16.4g fiber, 6.7g NET CARBS, 11.6g protein, 267 mg sodium (eat only half the cake/muffin to cut these numbers in half)

 

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I made an absolutely delicious single-serving coffeecake for our breakfast this morning.  I’m having some health issues and I need to eat something with flax meal or psyllium nearly everyday to correct the problem.  I’ve refined the One-Minute Muffin recipe that is so popular on the internet in all its variant glory.  My version gives it a slightly smoother texture, less flax taste and pulls the carbs down (except when you add carb-y fruit like cherries).  This one is my husband’s favorite version to date. I have started measuring out all dry ingredients x 10 and storing in 10 plastic bags so I can whip these up much faster int he mornings.

To this basic batter you can change up the sugar-free syrup flavors, spices or berries/fruit to come up with all sorts of tasty morning treats.  In my case, it’s like taking my medicine and LIKING it!  This particular version of the coffeecake is not suitable until you are nearly at goal weight due to the use of high-carb cherries.  But cherries are my husband’s fav, so what can I say?  Choose strawberries, blueberries or raspberries and the carbs will go down on this treat.  You can order the more unusual ingredients in this recipe as always, at Netrition.com, or from other internet suppliers.

INGREDIENTS:

4 T. golden flax meal

½ tsp. baking powder

1 T. Splenda (or equivalent other sweetener of choice)

1 tsp. resistant wheat starch

1 tsp. oat fiber (do not sub in higher-carb oat bran or oat flour)

1 large egg, beaten

1 T. melted butter

2 T. almond sugar-free syrup (I used Monin brand)

8 tart cherries (canned)

VARIATION:  Mix up some cream cheese frosting and spread or pipe a wee bit on top for a sweeter coffeecake (or for a dessert).

DIRECTIONS:  Melt butter in 6″ oval baking dish (round or square will do also).  Add the sugar free syrup and egg and beat with a fork until the 3 are incorporated well and smooth.  Measure the flax meal on top of the egg mixture.  Measure and add in all other dry ingredients.  Beat all together until you have a smooth batter.  Drop the 8 cherries evenly on top and pop in your microwave on HI for about 1 minute 30 sec. (check at 1 minute as microwaves vary a lot).  Remove from oven.  Run knife tip around outside and tip out onto plate.  Serve at once.

NUTRITIONAL INFO:   Makes 1 coffeecake which contains:

365 cals, 28.5g fat, 23.2g carbs, 12.3g fiber, 10.9g NET CARBS (only eat half or use berries to cut carbs), 12g protein, 331 mg sodium

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Raspberry Cream Cheese Coffeecake

I created a delicious coffeecake early on in my weight-loss journey.    It’s very filling with my addition of a flax topping.  This will be something I only make on very special occasions as it’s a little carb pricey.  It is very good and when I serve it for special occasions, I’m amazed how well it is received by guests.

This recipe is not suitable for Atkins Induction.  Blueberries would do nicely in this for a nice variation. 🙂  You can pull the carb count down on this coffeecake using liquid Splenda in the cake and cream cheese layer, but I had none on hand the day I made this.  I would definitely stick with the granular erythritol or Splenda for the streusel topping, however.

INGREDIENTS:

2½ c. almond flour (total)

½ c. hazelnut flour (total)

2 T. flax meal

1½ c. granular erythritol or Splenda (or sweetener of your choosing to equal 1½ c. sugar)

3 eggs

1 tsp. baking powder

½ tsp. baking soda

1/8 tsp. salt

¼ c. butter, unsalted, only slightly softened

1 tsp. cinnamon

1/2 c. sour cream

2 tsp. vanilla extract

2 T. oil of your choice (coconut, melted butter, extra light olive oil)

4 oz. cream cheese, softened

1 c. fresh raspberries (or frozen)

DIRECTIONS:  Preheat oven to 350º and grease 8″ square or deep round cake pan (this cake rises up nicely).  In a medium mixing bowl, add 2 cups of the almond meal, 1 T. of the flax meal, baking powder, baking soda, salt, 3/4 c. sweetener and mix well.  Add sour cream, oil, extract and 2 of the eggs.  Beat by hand until well blended.  Spread evenly into greased cake pan and set aside.

Now soften the cream cheese and add the 3rd egg.  Beat until smooth with a spoon.  Add 1/4 c. sweetener.  Carefully pour this evenly over the cake batter.  Try not to disturb cake batter too much as you try to get this evenly over the cake.  Next evenly place the raspberries on top of the cream cheese layer.

Make the streusel topping by mixing ½ c. almond meal, ½ c. hazelnut meal and 1 T. flax meal, the cinnamon, ½ c. sweetener and the ¼ c. butter.  A fork is easiest to do this with.  Try to break up the butter in the crumbly mixture as best you can.  You can add a few chopped nuts as well to this streusel (pictured but NOT included in nutritional info below).  With hands, sprinkle all the topping on top of the cake (looks like a lot but use it all, trust me).  Bake for 40 minutes or until done in center   Cut into 16 servings.

NUTRITIONAL INFO: Makes 16 servings, each containing:

217 cals, 19.5g fat, 12.56g carbs, 3.13g fiber, 9.43g NET CARBS, 5.73g protein, 93mg sodium

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Einkorn Cranberry Walnut Cake

This little snack or breakfast coffeecake is delicious.  I was looking at clafouti recipes today and one for a cherry clafouti caught my eye.  I decided that since I have never cared for the eggy, wetness of clafouti, I’d try it as a straight cake instead and toss in some walnuts for good measure. Good decision!  It came out GREAT!  I used cranberries I had previously frozen in the bag, but you could use fresh as well, or sugar-free dried berries if you make your own.

This recipe isn’t suitable until you reach the nuts and berries rung of the Atkins Phase 2 OWL carb ladder.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1 c. my Einkorn Bake Mix (or use a lower-carb bake mix for lower carbs)

1/3 c. heavy cream

3 large eggs, beaten

3/4 c. erythritol sweetener

Dash of stevia (I used 1/8 tsp. KAL stevia)

1 c. chopped fresh or frozen cranberries

½ c. walnuts, coarsely chopped

DIRECTIONS:   Preheat oven to 350º.  Grease a baking pie plate or quiche dish with coconut oil and set aside.  Chop the berries and walnuts coarsely (I did so in my food processor pulsing a few times).  Add the bake mix and sweeteners and stir/pulse until blended.  Add the eggs and cream and pulse 1-2 more times to mix well into a chunky batter.  Scrape batter into prepared dish, spreading evenly.  Pop into 350º oven for 35-40 minutes or until center passes a toothpick test.   Slice into 6 servings and serve warm with coffee or cool and add a dollop of sweetened whipped cream when serving if you like.

NUTRITIONAL INFO:   Makes 6 servings, each contains (not including whipped cream):

264 calories, 23 g  fat, 9.25 g  carbs, 3.01 g fiber, 6.24 g  NET CARBS, 9.81 g  protein, 97 mg sodium

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Boy, did my husband ever love THESE this morning!  Warm they were soft; cooled they got chewy.  Doing more experimenting with my Mozzy Dough and this is the first sweet application I’ve tried with it.  He said this was a keeper.  I use a little specialty pan with 2″ ring slots.  You could use a mini donut pan or a mini bagel pan.  You could also just use the bottom of the slots in a regular muffin pan.  These are not suitable until Phase 2 Atkins.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

INGREDIENTS:

1 recipe my Mozzy Dough

2 T. erythritol

1 pkt. stevia or 2 T. granular Splenda

FLAVOR SPRINKLE MIXTURE:

1 T. melted butter

1 tsp. cinnamon

2 T. more erythritol or Splenda

DIRECTIONS:  Preheat oven to 350º.  Melt 1 T. butter over low heat and brush the bottoms of your pan slots lightly.  Mix 2 T. erythritol and cinnamon in a small bowl and sprinkle half of it into each pan slot with your fingers.  Set pan aside.

Make the Mozzy Dough per that recipe’s instructions, except add the first 2 T. erythritol and stevia (or Splenda) to the dry ingredients to sweeten it up a bit.  When the dough is in a uniform ball, form a crude log and divide into 12 equal portions.  If using donut, bagel or ringed pans, roll each dough portion into a little log about 4″ long and encircle it in the slot.  Slightly press down with fingers to seal where the two ends meet.  If using muffin pan, just press the dough into the bottom of the slots.  Sprinkle remaining topping mixture evenly on top of each one.  Pop pan into 350º oven and bake for about 15 minutes.  Do not over brown or these will dry out.  Allow to cool a minute before gently lifting out of slots with a knife tip.  Invert them as you plate them up and serve warm a fresh cup of coffee or tea.  They get chewy as they cool down.  When these are totally cooled off, they firm up and are more like cookies.  If you want them more cake-like in texture and to remain soft, eliminate the psyllium in the Mozzy Dough recipe.  🙂

NUTRITIONAL INFO:  Makes 12 cinnamon rings, each contains:

141.4 calories, 12.1 g fat, 5.15 g carbs, 3.30 g fiber, 1.85 g NET CARBS, 8.88 g protein, 188 mg sodium

 

 

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Click to enlarge

This was my mother-in-law’s favorite cake.  While still living in her own home, she made it every year at Christmastime.  What didn’t get eaten at Christmas Eve dinner, was finished off with breakfast coffee Christmas morning.  She always made hers  with 1 c. chopped pecans, but I leave them out as my husband isn’t so fond of nuts.  To be more authentic, you could substitute sour cream in for the heavy cream, but carbs will be  a tad higher if you do. This recipe is not suitable until the grains rung of Atkins OWL (Ongoing Weight Loss) carb ladder.  Carbquick, much like Bisquick, has some flour in it, albeit specially processed to reduce the carb load. I order my Carbquick at Netrition.com, but you might be able to buy it at your local health food store.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: here

INGREDIENTS:

2 T. granular Splenda

2 tsp. cinnamon

1 c. Jennifer Eloff’s Splendid Low Carb Bake Mix (for gluten free, use her Gluten-Free Bake Mix)

1½ c. CarbQuik bake mix (for gluten free cake, use 1½ c. more of Jennifer’s Gluten-Free 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 Splenda to equal 1/3 c. sugar (about 20 drops)

2 T. water

¼ c. + 1 T. heavy cream

DIRECTIONS:  Preheat oven to 350º.  PLEASE NOTE THIS IS NOT A FULL-SIZED 9″ CAKE.  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, microwave melt the 4 T. butter.  Beat in egg and add all other wet ingredients and whisk until fairly smooth.  Stir wet ingredients into dry.     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

 

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cinnamon-coffeecakeThis light, fluffy coffeecake was a BIG hit with the hubs this morning.  I used an old tried and true bread recipe and topped it off with a classic cinnamon-butter topping.  DELICIOUS!  You can use a  smaller pan to allow it to rise even higher if you like!  May take a bit longer to cook if you do that.    This one’s a keeper for us!  Hope you’ll try it soon!  This is not suitable until you are well past the Induction phase of Atkins due to the CarbQuik in it, which contains a small amount of real wheat product.

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.

TOPPING INGREDIENTS:

¼ c. Splenda

¼ c. erythritol

1 T. quality cinnamon

4 T. unsalted butter, melted

BATTER INGREDIENTS:

1 recipe Peggy’s Sliced Bread

2 T. warm tap water

1 tsp. dry yeast + ¼ tsp. sugar

VARIATION:  Add so chopped nuts to the top before baking.  If you like things sweeter, you can make a low-carb glaze and drizzle over the top (we prefer less sweet coffeecakes).

DIRECTIONS:   Preheat oven to 350º.  Line a 9 x 13″ pan with parchment, oiling the pan sides not covered with parchment.  Mix cinnamon, Splenda and erythritol in a small bowl and set aside.  Melt butter in small saucepan over low heat and then stir just HALF of cinnamon mixture into the butter.  Remove from heat.  Set both the dry and wet toppings aside for now.

Dissolve the yeast and sugar in the warm tap water in a small bowl.  Make the Peggy’s Sliced Bread per that recipe’s instructions (click link above), adding the yeast mixture to the softened cream cheese and egg mixture.  Whip these wet ingredients with a whisk until smooth.  Add the dry bread ingredients on top and stir well with a rubber spatula.  With your rubber spatula, scrape the batter into the prepared pan and spread the batter evenly. Sprinkle on the dry half of the cinnamon-sweetener mixture evenly.  Pop pan into 350º oven for 20 minutes.  Remove cake gently and drizzle butter-cinnamon mixture over the top and return to oven.  Bake for approximately 10-15 minutes longer or until that mixture appears to be being absorbed and is pretty dry to the touch on top in the center of the pan.  Cake should be done by then.  Ovens vary, so watch it on the second half of baking.  Enjoy hot with your favorite tea or cup of java.

NUTRITIONAL INFO:   Makes 8 servings, each of which contains:  (not including optional nuts or glaze)

272.6 calories, 24.6 g fat, 10.8 g carbs, 5.43 g fiber, 5.37 g NET CARBS, 13.6 g protein, 354 mg sodium

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