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Archive for the ‘Cakes’ Category

Chocolate Tea Cakes

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Here’s another treat fit for any special occasions.  These rich chocolate cake-like cookies are not too sweet yet they still scratch that chocolate “itch”.  They have a mere .82 net carbs per tea cake.  I used this pan to make these and although the picture is deceiving, the slots are only ½” deep, so they only hold about 2 T. batter at best.   I suppose you could also use a whoopie pie pan, but I’m not sure how many you will get from this amount of batter. I originally bought the braided cookie pan with the intention of using it to mold sugar cookies.  But it makes nice little cakes for toddlers hands or special occasion dessert tables.  This recipe is a tweaked version of the 3-minute Flourless Chocolate Cake recipe that is all over the internet. I’ve added 3 ingredients that I think give it better flavor, texture and structure than the original recipe.  This recipe is suitable for all phases of Atkins and the rare indulgence won’t hurt someone on a Keto diet if you can fit the carbs into your daily numbers.

I have also cut this recipe in half and baked it in my microwave on HI for 1 minute for a quick 2-serving chocolate cake.  When I do this, I melt about 10-12 sugar-free chocolate chips on top while still hot and spread it thinly on the surface. Mmmm……a very good, fast chocolate fix.  🙂

I know the amount of sweetener in these sounds like a lot, but they are not very sweet and it is always difficult to get chocolate desserts adequately sweet, in my honest opinion.

INGREDIENTS:

1 T. butter, melted

2 eggs, beaten

1 tsp. vanilla extract

¼ c. erythritol

4 pkts. stevia (I use Sweet Leaf brand)

1 tsp. oat fiber (not to be confused with oat flour)

1 tsp. glucomannan

1½ tsp. baking powder

¼ c. cocoa

1 T. powdered erythritol for sprinkling on top (optional)

VARIATION:  make these in the shape of a heart if you have such a baking mold/pan.

DIRECTIONS:  Preheat oven to 350º.  Spray or lightly oil your pan.  Measure out all the dry ingredients onto a paper plate or in a small bowl and stir.  Beat the eggs with a fork in a medium bowl, add the butter and vanilla and stir well.  Slowly pour the dry ingredients into the wet ingredients.  Beat the batter with a spoon or rubber spatula until smooth.  The glucomannan will make the batter appear a little thick and sticky, but that is normal.  Either carefully spoon the batter evenly into the greased 12 pan slots or you can do like I did and fill a ziploc bag with the batter, cut a tiny hole in one corner and pipe the batter into the pan slots.  I’m glad I did, as I’d have made a mess trying to spoon it into the slots.  Each slot will only hold about 2½ T. batter.  I had exactly enough batter to fill the 12 slots 3/4 full.  Pop the pan into your preheated oven and bake for about 8-10 minutes or until dry and slightly firm to the touch on top.  Cool completely and sprinkle with powdered erythritol if desired.

NUTRITIONAL INFO:   Makes 12 tea cakes, each contains:

28.5 cals, 1.95g fat, 1.68g carbs, 0.76g fiber, 0.82g NET CARBS, 1.39g protein, 57mg sodium

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Banana Almond Cake

I developed a tasty almond cake that has since become a base for many other cake variations over the 10 years I have been low carbing.  It’s somewhere between pound cake and classic Banana Bread.  This cake is REALLY good!   The lecithin is a texture enhancer and can be obtained at most health food stores and various places on-line like Netrition.com.  This recipe is not suitable for Atkins Induction.

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.  Even a few of my recipes are in the cookbooks! Order the complete 10-volume set and get deep discounts over single volume purchases.  Order your at Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1 ripe banana, mashed

½ c. CarbQuik Bake Mix

1 c. almond flour

4 T. lecithin granules (or 2 T. glucomannan, or 2 T. xanthan gum)

1 tsp. baking powder

1 c. granular Splenda

5 eggs

1 stick butter

4 oz. cream cheese

2 tsp. vanilla

DIRECTIONS:  Bring eggs, butter and cream cheese to room temperature.  Beat them with electric mixer or food processor until smooth.  Add mashed banana & vanilla.  Add remaining ingredients and stir well with spoon.  Pour into greased deep round cake pan.  Bake at 350º for 45 minutes-1 hour (ovens vary, mine took 55 min.).  Toothpick/knife test at center to be sure it’s done.  Cool before cutting and  serve.  As with all non-sugar baked goods, store in the refrigerator.

NUTRITIONAL INFO: Serves 10, each serving contains:

187 cals, 15.9g fat, 8.5g carbs, 4g fiber, 4.5g NET CARBS, 7.43g protein, 146 mg. sodium

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blueberry0031(1)

A yellow cake recipe of KevinPa on Low Carb Friends forums (now closed down) was my inspiration for this cake.  Though I have never made the base yellow cake as written, this variation of the basic batter came out  very good with the addition of some blueberries.  It reminds me of a good pound cake in density and texture!  It was delightful with morning coffee.  I’ll definitely be experimenting with other fruit additions in this as well!  This retains its high level of moisture (stored in the refrigerator) over time.  For this reason it would likely freeze well.   The blueberry flavor mellows on day 2 and 3 also!  My addition of coconut oil adds a slight hint of coconut flavor to this also.  This recipe is not suitable until the grains rung of OWL as there is some flour product in the Carbquick.  I order all unusual ingredients in this from from Netrition.com.

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.  You will find many of my favorite recipes throughout all the volumes.  Order your 10-volume set TODAY for special discount prices! (books also available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1c. almond flour

½ c. wheat protein isolate 5000 (use plain whey protein powder for gluten free)

½ c. Carbquick bake mix (or gluten-free bake mix )

1 T. oat fiber (Instead add 1 tsp. glucomanan for gluten free)

3 tsp. baking powder

¼ tsp. salt

¼ c. granular erythritol

30 drops liquid Splenda (or equivalent sweetener for 1¼ c. sugar)

¼ c. coconut oil (or butter, softened)

3/4 c. sour cream

3 large eggs, beaten

2 T. heavy cream

1 tsp.  vanilla

1 c. blueberries, whole (or chop if you prefer, but batter will get tinged blue if you chop them)

DIRECTIONS:  Preheat oven to 350º.  Line the bottom of a larger 2¼” deep x 9″ round cake pan with waxed paper.  This helps tipping it out of the pan and onto a serving platter. You could also use a dutch oven or stew pot if you don’t have the size cake pan I call for.  You could also use TWO standard 9″ cake pans used for making layers cakes, dividing the batter equally between the two, but your cakes will naturally be thinner then mine above.  But hey, you could then smear some blueberry sauce or sugar-free blueberry jam between the two layers and maybe end up with an even more exciting cake than the one shown above!  Grease bottom and  sides of your pan(s) with a dab of oil of your choice and set aside.  In a large mixing bowl, cream the butter or coconut oil until soft and smooth.  Beat in the sour cream, eggs, heavy cream, liquid Splenda and vanilla.  Stir all the wet ingredients until well-blended.  Measure all dry ingredients on top of the wet ingredients and stir batter well.  Fold in blueberries gently to mix them in well.  Spoon batter into prepared pan and pop into pre-heated 350º oven for about 50 minutes or until toothpick stuck in center comes out clean.  Remove and cool slightly. Run knife around edge of pan to loosen.  Invert onto a plate and slowly peel off waxed paper.  Cut into 8 pieces and serve warm as a coffeecake (or cold as a snack).

NUTRITIONAL INFO:  Makes 8 servings, each contains:

252 cals, 22g fat, 10.91g carbs, 5.39g fiber, 5.62g NET CARBS, 11g protein, 207 mg sodium

 

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photocat

My lemon pound cake is basically my dessert bread batter with the zest and juice of 1 Meyer lemon added.  Comes out out very moist and incredibly delicious!  It has been a very popular recipe on my blog.  If you’ve never tasted them before, Meyer lemons are a cross between a lemon and a Mandarin orange in flavor.  A very aromatic taste but much milder than regular lemons to me!  You can make this recipe with regular lemons if you prefer a more intense flavor.  The Meyer lemons are not always available in your grocery stores.  My local store has them once in awhile in the summertime.  I snatch up a bag and make this recipe whenever they are on the shelf!

This recipe is not suitable until you reach the nuts and seeds rung of the Atkins OWL carb ladder.  It is suitable for Primal if you use a plan-acceptable sweetener.  This pound cake is so moist, it is delicious without frosting.  But it was also good with a cream cheese frosting made from 4 oz. cream cheese, juice and zest of another Meyer lemon and a little sweetener.  But I didn’t calculate any frosting in the nutritional info below, so be sure to add in numbers for any frosting you put on this cake.

More delicious low-carb treats can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  They are a collaboration of several great cooks including famous low-carb Chef George Stella.  The collection is a wealth of delicious recipes you are going to want to try.  Order your 10-volume set TODAY at special discounted prices! (books also available individually) from Amazon or here: http://amongfriends.us/order.php

INGREDIENTS:

1/3 c. coconut flour

2/3 c. almond flour

¼ tsp. sea salt

1 T. glucomannan powder (optional, but improves texture & fiber)

Granular sweetener to equal 3/4 c. sugar

5 drops liquid Splenda

3 T. coconut oil

1 stick unsalted butter

½ tsp. vanilla

Juice of 1 Meyer lemon (or regular lemon)

Zest of 1 Meyer lemon (or regular lemon)

¼ tsp. Boyajian lemon oil  (see “where to buy” tab atop this page)

8 large eggs, beaten

DIRECTIONS:   Preheat oven to 350º.  Melt butter and coconut oil in microwave in a medium mixing bowl.  Add almond flour, coconut flour, salt and glucomannan powder to the melted butter and oil and beat with a spoon until smooth.    Add vanilla, lemon zest, juice and Boyajian lemon oil now.  Add sweeteners and beaten eggs.  Beat with spoon until all lumps are out of batter.  Using a rubber spatula, scrape the batter evenly into a lightly oiled non-stick loaf pan (mine is extra long, but shallow 4″x 2.5″x10).  Level batter as best you can with the spatula.  Pop into preheated oven for 40-45 minutes or until it is lightly browned on top and passes the toothpick test in the center.  Remove and cool before attempting to remove from pan and slicing. Enjoy plain or with a thin lemon frosting on top.

NUTRITIONAL INFO:   Makes fourteen ½” thick slices, each contains:

168 cals, 15.3g fat, 3.56g carbs, 2.03g fiber, 1.53g NET CARBS, 90 mg sodium

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I continue to try new versions of my modified Atkins MIM (Muffin-in-a-Minute) recipe.  I’m trying to increase my flax intake for a health issue and so far these flax-based gems are helping me.  To the basic Atkins MIM recipe, I added a couple texture enhancers to improve texture & flavor.  I also increased sweeteners and the amount of butter.  The resulting muffins/cakes are baking up consistently moist and very tasty.

For this one, I used diced apple, caramel sugar-free syrup and cinnamon.  Yummy! This version is not suitable until you get closer to goal weight and are at the higher-carb fruits rung of the Atkins OWL carb-re-introduction ladder.

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  Special prices currently.  There’s a deal for the 10 volume set for around $99!  Hurry and place your order today before this offer ends.  Visit our direct order page at: https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review there.

DRY INGREDIENTS:  (I like to measure out 10 sets of the dry ingredients to put in plastic bags so I can have them on hand like a “ready mix”)

¼ c. golden flax meal

½ tsp. baking powder

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

1 T. Resistant Wheat Starch

1 tsp. oat fiber (do not substitute oat bran or oat flour)

1/3 tsp. cinnamon

WET INGREDIENTS:

1 T. melted butter

1 large egg, beaten

2 T. sugar-free Caramel syrup (or almond, or vanilla)

1/2 c. apple, diced

DIRECTIONS:  In a 5-6″ round or oval dish melt the butter in the microwave.  Add the sugar-free syrup & stir with fork (to cool down the butter).  Add the egg and beat all together.  Add in all dry ingredients and stir well with a fork.  Add in your diced apple and stir well. Microwave on HI for about 1 minute 30-40 seconds.  Slide knife tip between cake and bowl and tip cake onto serving plate.  Cut in half for two servings.  This batter rises as it bakes and then slightly falls when removed from microwave…..that is normal………it is done.

VARIATION:  Add some chopped pecans (recalculate those into numbers below if you do).

NUTRITIONAL INFO:  Makes 1 cake (2 servings) the size of 2 muffins.  Each half of the cake is a serving and contains:

200.5 cals, 14.3g fat, 16.16g carbs, 9.15g fiber, 7g NET CARBS (use less apple to lower), 5.9g protein, 134 mg sodium

 

 

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I’ve been playing around with the classic Atkins MIM (Muffin-in-a-Minute) recipe lately and have come up with several tasty versions.  I’ll be sharing another one here today that I’m calling Pineapple Spoon Cake because it is so moist you simply have to eat it with a spoon.  I’m presenting this recipe with two versions, the original with real pineapple and also a lower-carb second version that substitutes pineapple extract for the real pineapple.  Both are quite good.

I’m trying to increase my flax intake for a health issue and so far these flax-based gems are doing the trick.  To the basic Atkins MIM recipe, I added a couple texture enhancers to improve texture & flavor.  I also increased sweeteners and the amount of butter.  The resulting muffins/cakes are baking up consistently moist and very tasty, especially this one!  All have been sturdy enough to slice or hand-hold but this one and it really requires a spoon to eat.  It’s just too moist to eat with your hands.   Only the extract version of this cake is suitable for Atkins Induction Phase and Keto programs.  Once you’re nearing or at goal weight, the real pineapple version is a must try!

DRY INGREDIENTS: I like to measure out 10 sets of the dry ingredients to put in plastic bags so I can have them on hand like a “ready mix” for when I get a snack craving.  Then all I have to do is add the melted butter, egg, syrup and flavoring item.

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 high-carb oat bran or oat flour!)

Optional:  Dash ground cinnamon

WET INGREDIENTS:

1 T. melted butter

1 large egg, beaten

2 T. crushed pineapple juice pack

1 T. pineapple or almond sugar-free syrup

LOWER-CARB VARIATION:  Substitute 1/2 tsp. pineapple extract for the crushed pineapple

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.  This batter rises as it bakes and then slightly falls when removed from microwave…..that is normal.  It is done when dry to touch in center.  If not dry to touch, cook 5-10 seconds longer, as ovens can vary.  Remove and slightly cool. Cut in half with a knife and spoon half onto two individual plates or bowls to serve with a spoon to eat.

NUTRITIONAL INFO:  Makes 1 cake that is two servings.  Bake in two separate ramekins if you prefer.  Numbers do not include photo garnish (whipped cream and additional teaspoon pineapple).

Each half of the plain cake contains:

With Real Pineapple:  200 cals, 14.25g fat, 16.05g carbs, 8.45g fiber, 8.6g NET CARBS, 6.05g protein, 136mg sodium

With Pineapple Extract: 181 cals, 14.25g fat, 11.6g carbs, 8.2g fiber, 3.4g NET CARBS, 5.8g protein, 134mg sodium

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Miniature Black Forest Cake

This has been my signature dessert for many years but of course, in it’s larger incarnation, so it would serve a crowd for dinner.  My original recipe uses real flour and real sugar.  I’ve revamped the  recipe to make it Atkins friendly now, which was quite an undertaking.  First trial wasn’t so good actually.    I’d be lying if I said this final version is as good as the original sugar-flour version. But this is a close facsimile in appearance and flavor in my and my husband’s opinion.  It may yet undergo further “fine-tuning”.

This dessert is surprisingly light, so don’t be fooled by it’s rich appearance.  It is always well-received when I serve this to guests.   This is not a terribly sweet dessert, neither the original cake nor my low-carb version.  So you may want to do some tasting for sweetness along the way in case this isn’t sweet enough for you.

There are four layers of cake and three different filling layers so it really takes a bit of effort to put together from start to finish. But none of the steps are particularly difficult nor do they require unusual ingredients.  It just takes some time and time for the flavors and Kirsch to mellow.  As you blow your daily sweetener limit on this, and it’s a bit carb pricey, I usually only do this dessert for VERY special occasions. 🙂  This dessert is not suitable until you reach Maintenance/Goal weight due to the higher carbs.

We don’t entertain as much as we used to and just for the two of us, I don’t like to make my full-size Black Forest Cake .  But on Valentine’s Day and my husband’s birthday, and sometimes for our Wedding Anniversary, I will do this very special somewhat carb-pricey cake as it is his very favorite dessert.   This recipe is not suitable until the legumes rung of OWL as I use my favorite black bean chocolate cake recipe by Lauren over at the Healthy Indulgences blog  . Lauren’s cake is actually better than the original cake modified  🙂 One of the best low-carb chocolate cakes I’ve come across to date.

For this mini Black Forest cake, I make up one whole recipe of the cake, which makes 3 small round 5″ cakes.  I use two for this recipe and reserving the third cake for some other dessert use (or freeze it).

I have carefully calculated only 2/3 of the nutritional values on cake for the serving nutritional information below.   Of course, you can attempt to cut this into 5 or 6 servings and lower the carb count, but I forewarn you cutting this cake into smaller pieces is extremely difficult given its height.  You could also substitute Eden Black Soy Beans pureed and lower the carb count considerably, but the flavor and texture of the cake will change a bit.

DIRECTIONS: 

STEP I –  Cherry Filling:The day before needed, mix the following cherry filling ingredients in small saucepan except for the xanthan gum.  Cook over medium heat stirring, adding xanthan gum in several light dustings, stirring well after each addition of xanthan gum.  This is to avoid lumps in the thickener.  I go for medium thick on this filling.  Refrigerate overnight.  If you got it too thick, not to worry.  That’ll never be noticed in this cake.  Stir it up to loosen the sauce before applying to cake.

CHERRY FILLING INGREDIENTS:

1/2 can red sour cherries in natural juice, drained, saving liquid
1/4 c. of the reserved cherry liquid
liquid sweetener to = 1/4 c. sugar (I used 1½ tsp. Fiberfit)
1/4 tsp. xanthan gum
1 T.  Kirschwasser liqueur (cherry brandy)
few drops red food coloring
1/4 tsp. almond extract

STEP II – Chocolate Mousse: The day before cake is being served, prepare the chocolate mousse.

CHOCOLATE MOUSSE INGREDIENTS:

1 T. cocoa

½ pkg. (1 tsp.) unflavored gelatin

1 egg, beaten

1 c. total heavy cream

4 tsp. total granular Splenda (or 4 tsp. sugar equivalent of other sweetener)

½ tsp. vanilla extract

1 T. Kirschwasser

Combine the cocoa with gelatin, the beaten egg and ½ c. of the heavy cream in a saucepan.  Heat to boiling over medium heat and then remove from heat.  Add 2 tsp. granular Splenda and Kirschwasser and stir well.  In a separate bowl, whip the other ½ c. heavy cream until very thick and add remaining 2 tsp. of Splenda and the vanilla. Spoon a little of the whipped cream into the cooling chocolate mixture and stir to temper the chocolate a bit.  Now pour the chocolate mixture into the rest of the whipped cream and fold the two mixtures into each other until smooth.   Taste for sweetness and add liquid Splenda to your taste.  Chill the mousse overnight or for a couple hours for flavors to mellow.  Remove from fridge a bit ahead of applying to cake in case it is too stiff.

STEP III – The Cakes: The day you plan to serve, early in day, bake your cakes. I say early, because this cake needs to be assembled for at least 2-4 hours for the kirsch to soak into the bottom layer of cake.  Preheat oven to 325º.  I use this small silicone pan to bake my cakes which requires no greasing (pictured below).  But 5″ quiche pans would work for this.   Be sure to grease your pans well, and wax-paper the bottoms, too if not using silicone pans.   This batter recipe will make 3 cakes this size, however only two of the cakes are needed to make this dessert.  Save the third cake to frost for snacks or for some other use.

CAKE INGREDIENTS: (Yes, this is Lauren of Healthy Indulgence’s chocolate cake recipe……the best!)

20 oz. black beans, drained and rinsed (I just use one 15 oz. can)

5 large eggs

1 T. water

1 T. vanilla (yes, that much!)

¼ tsp. salt

6 T. unsalted butter, softened

3/4 c. erythritol, powdered

2 pkts. stevia

6 T. unsweetened cocoa powder

½ tsp. baking powder

½ tsp. baking soda

Preheat oven to 325º.  Process the erythritol to a powder (if you buy granular like me).  Add the drained, rinsed beans, soft butter, vanilla, eggs and water and process until all is smooth.  Mix dry ingredients in a medium bowl and add to the mixture in the processor.  Pulse a few times to blend batter well.  Of course, this can be done with an electric mixer.  Spoon batter equally (This is really important) into the three pans.  They will be approximately 3/4 full, but don’t worry, mine did not overflow.  Place pans on a cookie sheet if using silicone pans.  If using metal pans, be sure your oven shelf is level and level pans with a skewer or metal coat hangar if need be, as cake batter needs to be level in the pans.  Bake at 325º for about 30 minutes.  Ovens vary so check and if still soft in the center, bake another 10 minutes or so. The cakes are done when dry to the touch and set in the center.  Toothpick will test dry in the center as well.  Remove from oven and completely cool before attempting to remove from the pans.

STEP IV – FINAL ASSEMBLY  AND FROSTING:

Whip 1 c. heavy cream and add ½ tsp. vanilla and a few drops of liquid Splenda, or to taste.  Set aside while you cut the cakes.

Gently tip cakes out of pans.  Set one cake onto serving plate.  With a long-bladed serrated knife, with a gentle motion, carefully cut laterally each cake into two thin layers as even as you can get them.  Gently lift top layer off this first cake with BOTH hands slipping fingers toward center of cake to support it and prevent it breaking in half.  (I have a piece of square of sheet metal I slide under the cake to support it while moving to prevent breakage).  Gently set this layer on the counter until needed.

On bottom layer of cake, spread the cherry filling.  Carefully lift and place next thin layer of cake on top.  Now spread the chocolate mousse on top of that layer evenly.  Slice second cake in similar manner as you did the first.  Gently lift and add the third layer of cake on top of the stack.  Spread with a ½ ” of whipped cream.  Place the final layer of cake on top and now ice the entire cake with the remaining whipped cream, spreading evenly on sides and top so no chocolate cake or fillings are visible.   Dust top of cake with shaved chocolate and sling a little also on the sides.  If it falls all over the serving platter, that just makes the presentation prettier in my opinion.  If you have one, place a whole maraschino cherry with stem and a sprig of mint in the center of the cake for visual impact.

Chill well (at least 2 hours) covered with a dome or inverted soup pot.  Cut cake into four quadrants/servings.  Enjoy!

NUTRITIONAL INFO:  Makes 4 adult servings, each contains:

450 cals, 28.95g fat, 24.32g carbs, 5.85g fiber, 18.47g NET CARBS (Cut into 5-6 servings to lower), 17 g  protein, 549 mg sodium

If interested in cutting into smaller servings to pull down the numbers, the entire cake has 1764 calories, 115.4g fat, 97.2g carbs, 23.4g fiber, 73.8g net carbs, 66.92 g protein and 2196 mg sodium.  So cutting into 5 pieces lowers each serving to 14.76g net carbs; cutting it into 6 pieces lowers each serving to 12.3g net carbs.  I repeat, however, it will be difficult to cut the slices this small without them falling apart on you upon slicing.  That’s one reason I always do the bigger cake version for company. 🙂

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