Hearts with Strawberry Sauce

hearts-with-strawberry-sauceI 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:  heart-mini-cake-panThis 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.

INGREDIENTS:

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

Pumpkin Cake

pumpkin-cakeThis moist, delicious pumpkin cake, inspired by a recipe I saw at Fabulous Foods.com, came out simply wonderful.  It cooked perfectly and has a lovely smooth texture.  I don’t care for the texture of cakes made exclusively with almond flour, so I subbed 1/3 whey protein powder into her recipe for a smoother texture.  I also chose to use fresh pumpkin rather than canned.  I reduced the butter called for by 25% as well.  This one’s a keeper for our holiday baking, for sure!  This recipe is suitable for all phases of Atkins, Keto diets and Primal as well.  The cream cheese knocks this out of suitability for Paleo, unless there is a suitable substitute that meets that program’s requirements.

Many delicious low-carb recipes like this one 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.

INGREDIENTS:

2 c. almond flour

1 c. plain whey protein powder

1 c. Splenda or equivalent sweetener of choice

2 tsp. baking powder

1/8 tsp. salt

1 T. + 1 tsp. cinnamon

1 tsp. ground cloves

½ tsp. nutmeg

8 oz. cream cheese, softened

3/4 c. (1½ sticks) butter, softened

1 c. fresh cooked pumpkin, mashed well

4 large eggs

½ c. sugar-free maple syrup or caramel sugar-free syrup

1 tsp. vanilla

DIRECTIONS:  Preheat oven to 350º.  Line the bottom of a tube with parchment cut-to-fit, or use a lightly oiled non-stick bundt pan.  Oil the sides and post of your tube pan as well.  In a medium bowl, soften cream cheese and butter.  With electric mixer, blend them well.  Add eggs, syrup, pumpkin and vanilla.  Whip on high until very smooth.  In a separate bowl, measure out all dry ingredients and stir well to blend to a uniform mixture.  Add to the wet ingredients and beat with the electric mixer until a smooth batter is achieved.  With a rubber spatula, scrape the batter into the cake pan spreading it as evenly as possible.  Bake at 350º for 50-55 minutes or until toothpick comes out clean and dry.  Cool almost totally before loosening with a knife and tipping onto a cake plate for serving.   You can top with dollop of fresh whipped cream if you  like.

VARIATION:  Use lightly oiled silicone muffin pans for a muffin version.  Should make 12 large muffins that will take about 20-25 minutes to bake at 350º.

NUTRITIONAL INFO:  Makes 14 slices, each contains:

295 calories, 25.8 g fat, 7.28 g carbs, 2.30 g fiber, 4.98 g NET CARBS, 12.4 g protein, 287 mg sodium

Einkorn Apricot-Cherry-Brazil Nut Bread

Einkorn Apricot-Cherry-Brazil Nut Bread

I’m planning on making this again for my Christmas dessert tray this year.  One of my mother’s favorite recipes. To give credit where it is due, this basic low-carb sweet bread batter was inspired by a Basic Quick Bread recipe at Sugar Free Low Carb Recipes website.   I added vanilla, sweetener, baking powder and glucomannan powder and I believe the smooth texture is now perfect.  No crumbling!  You can vary the fruit, berries and nuts in this but you will have to recalculate the carbs for any changes.  This recipe is suitable once you get to  Atkins Phase 2 OWL or farther.  If you require gluten-free, you will have to omit the Einkorn and sub in the same amount of “oat flour” ground from 100% certified gluten-free oats.

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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

IMG_4370

Slight rise in 8″x5″ loaf pan.

1/3 c. coconut flour

1/3 c. almond flour

1/3 c. Einkorn flour (or low-carb bake mix if unavailable)

¼ tsp. sea salt

1 T. glucomannan powder

1½ tsp. baking powder

Stevia equivalent for ½ c. sugar (I used ¼ c. Steviva, a blend of erithritol & stevia)

1 stick (1/2 c.) unsalted butter, melted

1 tsp. vanilla

8 large eggs, beaten

½ c. chopped dried apricots

½ c. unsweetened dried cherries, chopped (I dehydrate my own)

½ c. chopped Brazil nuts.

DIRECTIONS:  Preheat oven to 350º.  Grease a loaf pan.  I use a standard aluminum loaf pan.  I can get fourteen approximately ½”slices out of the loaf.  Mix dry ingredients in a medium mixing bowl. Melt butter and add to bowl.  Also add vanilla and the eggs and beat until you have a smooth batter.  Use an electric mixer if necessary, but I did not find I needed to do that.  Fold in your desired fruit, nuts or flavorings and stir well.   Spoon batter into greased pan, level with a spoon and bake at 350º for 40-45 minutes or until a toothpick stuck into center comes out slightly damp (this cake is THAT moist), but clean of any batter.  Cool a bit, slice into fourteen ½” slices (or to lower carbs, cut into 16 slices for 6.23 net carbs per slice).

NUTRITIONAL INFO:  Makes 14 servings, each contains: (numbers are specific for apricots, cherries and brazil nuts.  Recalculate for other additives).  Cutting into 16 slices reduces count to 6.23 g. net carbs.

122.3 calories, 8.59 g  fat, 8.9 g  carbs, 1.96 g  fiber, 6.94 g  NET CARBS, 5.64 g  protein, 124 mg sodium

Einkorn Cranberry Walnut Cake

Einkorn Cranberry Walnut Cake

The flavor combo of walnuts and cranberries is hard to beat in my book.  This application of that flavor affinity is simply delicious.  So simple to make and what a lovely addition to your Holiday dessert offerings!

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. Even a few of my recipes are in each of the 5 volumes! 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)

1/3 c. heavy cream

3 large eggs, beaten

3/4 c. erythritol sweetener

1/8 tsp. KAL stevia (or sweetener of choice to equal 1/4 c. sugar)

1 c. fresh or frozen cranberries, coarsely chopped

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 :

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 (use a lower carb bake mix without Einkorn flour in it to pull net carbs down)

Mesquite Cranberrry-Orange Brandy Cake

Click to enlarge

This moist cake can be a marvelous addition to your Holiday celebrations.  It reminds me a little of my grandmothers fruitcake, just not with all the high-carb candied fruit bits.  This cake has been modified several times now and I think I’ve finally gotten the ingredients just about right.  Even my husband thought this cake had a nice texture and deep, rich flavor (thanks to the slight “smoky” taste of mesquite flour).  And trust me, he is NOT a fan of cakes with this much fruit and nuts in them.

Mesquite flour has a hint of a smoky taste to me, although you might not find is so.  This cake is light and fluffy, and not dense at all like traditional fruitcakes.  I think the addition of the oat fiber plays a major role in texture here, so don’t omit that. I order oat fiber from Honeyvillegrains.com.  I order my mesquite flour direct from Casa de Fruta http://store.casadefruta.com/mesquite-sale-c74.aspx.   Nuts.com also carries mesquite flour and this is yet another source:  http://www.mesquiteflour.com/. This recipe is not acceptable until the grains rung of OWL.  This cake was baked in an 8½” x 3″ round silicone cake pan shown below:

INGREDIENTS:

7/8 stick butter (7 T.)

1 ¼ c. granular Splenda

¼ c. brandy

¼ c. DaVinci coconut or vanilla sugar-free syrup

4 beaten eggs

½ c.  coarsely chopped fresh cranberries

2 T.  grated orange rind

3/4 c. chopped pecans

¼ c. unsweetened coconut

2 T. oat fiber

1 3/4 c. CarbQuick bake mix (or Jennifer Eloff’s Gluten Free Bake Mix for gluten-free)

4 T. mesquite flour

1 tsp. baking powder (yes, even though CarbQuick has some in it!)

DIRECTIONS:  Preheat oven to 350º.  Pour brandy over cranberries to soak while mixing up the cake.  Chop nuts.  Soften butter and beat with Splenda until smooth.  Add eggs beating well after each one.  Mix all dry ingredients in separate bowl and slowly add to egg mixture,  Stir well.  Now add in cranberry mixture, brandy and all, and the nuts.  Be sure batter is well-blended.  Pour into a sprayed round, deep cake pan (I used a small silicone sunflower-shaped pan that is about 3″ deep).  Bake in a preheated 350º oven for 50 minutes.  It is done when toothpick stuck in center comes out dry/clean.  Cake will be mounded in the middle at first fall back level as it cools.  Turn cake onto cake plate when fully cooled.  As with most low-carb baked goods, store leftovers in the refrigerator to avoid spoilage.

NUTRITIONAL INFO:  Serves 12, each serving contains:

203 calories, 18 g  fat, 15.75 g  carbs, 9.62 g  fiber, 6.13 g NET CARBS, 6.1 g  protein, 239 mg. sodium

Coconut Cake

coconut-cake

I tried my hand at a classic coconut cake shortly after I began low-carbing.   It has always been a favorite of mine.  So I thought I’d share it with you today.  It’s a great way to get some coconut and coconut oil into your diet!  With all the eggs that coconut flour requires, this is a costly cake to make.  It is not as white and light as traditional coconut cakes, but with all the coconut oil and butter, this cake certainly doesn’t want for moisture.  I iced my two layer cake with whipped cream to which I added some dehydrated coconut milk powder for stabilizing and a pinch of coconut flavoring, but you could certainly use whatever cream cheese or coconut frosting you prefer.  This recipe isn’t suitable until the nuts rung of Phase 2 of Atkins.  It is suitable for Keto if you can fit the carbs into your daily limits.

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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

½ c. butter, unsalted, softened

1/3 c. coconut oil (melted)

12 medium-large eggs

3/4 c. sugar-free syrup (vanilla or coconut)

¼ c. erythritol

2 tsp. vanilla

1 tsp. almond extract

1/3 c. Carbquik bake mix (use Jennifer Eloff’s Gluten-Free Bake Mix for gluten-free version)

3/4 c. coconut flour

2 T. oat fiber

1 tsp. glucomannan powder or xanthan gum (texture enhancers)

1/4 tsp. salt

2 tsp. baking powder

For frosting:  1 c. whipping cream, 2 tsp. Coconutti extract (or 1 tsp. regular coconut extract), 6 drops liquid sucralose, and either 1 T. coconut milk powder or 1/8 tsp. glucomannan powder to stabilize.

VARIATION:  Add 1/2 cup chopped pecans or walnuts.

DIRECTIONS:  Preheat oven to 350º. Line the bottom of two 9″ cake pans with either parchment or waxed paper.  Grease the sides of the pan with coconut oil and set them aside while you mix up the batter.  In a large bowl, soften the butter and coconut oil and beat well until smooth.  Beat in the eggs.  Add erythritol and syrup.  Stir well.  Measure and add in all dry ingredients.  Beat with a spoon until smooth.  Scrape batter as evenly as possible into the two prepared pans.  Bake in preheated 350º oven for 30-35 minutes.  Toothpick check the center to make certain it comes out dry.  Remove and cool completely before attempting to frost.

While cakes are cooling, make the frosting.  Whip the cream until thick.  Stir in 2 tsp. Coconutti extract (or 1 tsp. other coconut extract), the liquid sucralose and the coconut milk powder and stir well.  When cakes have totally cooled, place one on a serving plate.  Spoon a thin layer of frosting on the bottom layer.  Place second layer on top and ice the top and sides with remaining frosting.  Sprinkle a tiny bit of toasted coconut on top if desired.  Keep this cake (and all low-carb cakes) refrigerated when not serving/consuming.  I highly recommend removing it from the refrigeratore for 1 hour before serving.  It gets fairly “dense” when chilled due to the coconut oil in it.

NUTRITIONAL INFO:   Makes 10 servings, each contains:

373 calories, 32.46 g  fat, 14.82 g  carbs, 8.8 g  fiber, 6.02 g  NET CARBS, 11.0 g  protein, 24.8 mg sodium

Strawberry Chocolate Torte

Click to enlarge

I’m not a big sweets eater, as many of my readers and forum acquaintances know.  But my husband IS!  And since he’s Type 2 diabetic, I do try to fix him low-carb treats so he won’t go and buy the awful junk at the grocery store and bakery that is laden with flour and sugar.   This dessert I created for his Valentine’s Day treat some years back and thought I’d share it again since Valentine’s Day is just around the corner.

The basic chocolate cake batter in this recipe is actually not my recipe.  My inspiration was a recipe posted by a wonderful cook on LowCarbFriends forums named Gwen, known there as “The Chicken Lady”.  This cake is a testimonial to her incredible cooking skills. I’m very pleased with this chocolate cake!  And I can’t say that about many low-carb chocolate cakes I’ve tried. Despite it looking sinfully rich, it was very light.   I have made no changes to her original cake recipe.  🙂

I did bake my cake in ONE 9″ round cake (wax-paper lined) cake pan that is unusually deep (2½”) and the cake rose nearly to the top!  It would bake OK in two standard shallow 9″ cake pans also, but reduce the cooking time if you make that pan change.  You’ll have more trouble slicing it into 4 layers, and might prefer to just do a two-layer final cake instead of three.  Or you could bake the cake in a wax-paper lined stew pot/dutch oven.  That has worked for me many a time.  This cake is not suitable until the berries rung of the Atkins OWL carb reintroduction ladder.  Due to the artificial sweeteners and dairy, this dessert is not be suitable for Paleo-Primal followers without considerable modification.

VARIATION:  Substitute raspberries for the strawberries.

This cake is fairly carb pricey, but if you can’t afford the carbs, you could cut it into 12 pieces.  That’s a wee bit better.  This should be considered a very special occasion treat because it IS so carb pricey.  Be sure if substituting other than liquid sweeteners, to add in those carbs!

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: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

CAKE INGREDIENTS: 

4 c. almond flour
liquid sweetener to equal 2 c. sugar
½ c. granular erythritol (or equivalent of 1/3 cup of sugar)
4 pkts. stevia (equivalent for 8 tsp. sugar)  
½ c. cup cocoa powder
2 t. baking powder
2 t. baking soda
½ t. salt
1 Tbsp. vanilla
1/3 c. butter or coconut oil, melted
4 eggs, beaten
1 c. sour cream

FROSTING INGREDIENTS:

2½ c. heavy cream, whipped

Pinch (less than 1/16 tsp.) glucomannan powder, dusted over cream as you whip it (optional, to help firm up the whipped cream)

14 oz. frozen whole strawberries, thawed and drained of juice, chopped

1 c. fresh strawberries, chopped (or 1 c. more frozen berries, or use all fresh berries)

Sweetener of choice to taste

DIRECTIONS: Preheat oven to 350º.   Mix and beat the wet cake ingredients in a large mixing bowl.   If your almond flour isn’t room temperature, make it so and press out any lumps.  Measure and add in all dry ingredients to the bowl and stir well. Line your cake pan(s) with waxed paper or parchment.  Grease the sides of the pan(s) well.  Pour batter into pan spreading it evenly with a rubber spatula. Tap pan on counter to eliminate air pockets and pop into 350º oven.  Bake for about 60 minutes if using one, very deep pan like I did.  If using two 1″ x 9″ round cake pans, they will cook much faster, in about 25-30 minutes or so.   Toothpick test the center.  It should come out clean and dry when the the cake is done.  Completely cool before attempting to tip cake out onto a board to cut it into layers.  This cake can also be made in a rectangular 9 x 13″ pan, cut in half and each half then sliced laterally to form 4 layers (reserve 1 layer for another use as you only need 3 layers for this cake).  All sorts of possibilities with that cake size.

While cake is in the oven, make the frosting:  Whip the cream until thick.  Run the berries through a food processor (or chop coarsely) for a few seconds, but leave them coarse.  Fold the berries into the whipped cream. Dust the pinch of glucomannan powder over the mixture slowly, folding after each addition, until all of it has been incorporated.  Taste for sweetness and add your favorite sweetener to taste.  Chill frosting until cake is totally cool.

Next cut the cake layers:  I sliced the completely cooled cake very carefully with a long-bladed knife, using a piece of cardboard covered with foil to gently slide each layer onto to set aside while I filled/frosted the final creation.  This cake has a firm texture and is not as crumbly as some almond flour cakes.  All good, but you still need to be careful, as even firm cakes can break.

Place about 1¼ c. of the frosting on the bottom layer of the cake.  Spread evenly with a rubber spatula, going almost to the edges.  Place the second layer of cake gently on the top and press slightly.  Put another 1¼ c. frosting on this layer and spread it out evenly.  Place the top cake layer on the stack, press slightly and spread all remaining frosting on the top and sides. OPTIONAL GARNISH:  Decorate the top of your cake with fresh strawberry slices, a few strawberry leaves  or perhaps a sliced and “fanned out” single strawberry at the center.  Chill in the refrigerator with plastic wrap on top until ready to cut and serve.

This cake was simply DELICIOUS and I will definitely be making it again!   My thanks to The Chicken Lady for her wonderful chocolate cake recipe.  It truly made my Valentines treat a success!

CONFESSION TIME:  The reason I used both frozen and fresh berries in the topping is I only had one 14 oz. bag of the frozen diced unsweetened berries in my freezer.  I thought that would make enough frosting.  But 1½ c. cream and those berries didn’t make enough frosting to frost the sides of the cake!  So I had to whip up a little more frosting real quick with another cup of cream and berries, so the last batch of frosting had to be made with what fresh berries I had on hand.

NUTRITIONAL INFO:   Makes 10 servings, using the sweeteners specified, each serving contains:

632 calories

57.8 g  fat

20.4 g  carbs, 7.05 g  fiber, 13.35 g  NET CARBS     (17.0 carbs, 5.87 fiber, 11.12 NC if cut into 12 slices)

15.2 g  protein

521 mg sodium

 

Individual Cinnamon Coffee Cakes

Individual Cinnamon Coffee Cake

This is just one of many ways you could use my Individual Vanilla Cake recipe.  You could even take a bit of chopped nuts and cinnamon and add to the bottom of the cake pan before filling with batter and bake some nuts right on the very crown of your coffee cake!  But my husband doesn’t like nuts, so mine are baked sans nuts.   This is not suitable until you get to the grains rung of OWL.  Please bear in mind the nutritional info below does NOT include any nuts you add.

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 other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 recipe Individual Vanilla Cakes

1/4 tsp. ground cinnamon

1 T. butter

1 T. erythritol or your favorite sweetener

DIRECTIONS:    Preheat oven to 350º and grease pans.  Make Vanilla cakes per recipe instructions. If you want to add chopped nuts, I would recommend adding them to the bottom of your pans before filling with batter to bake.  That way the nuts will be cooked right on top of the cake itself! When cakes have cooled just enough to remove from pans (mine are non-stick, so that’s just a few minutes), place on serving dish.  Slice laterally and spread ½ T. butter on each.  Replace top half of cake and top with remaining ½ T. butter (it will melt from the heat).  Mix erythritol and cinnamon and sprinkle on top.  Serve warm with coffee or tea.

NUTRITIONAL INFO:   Makes two individual coffeecakes, each contains:

316 calories

26.8 g  fat

17.2 g  carbs, 10.7 g  fiber, 6.4 NET CARBS

17.5 g  protein

551 mg sodium

Meyer Lemon Pound Cake

Click to enlarge

Meyer Lemon Pound Cake

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 indeed!  You can use regular lemons for this if you can’t find Meyer lemons in your grocery store.  My local store has them once in awhile in the summertime.  I snatch up a bag 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.  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! (also available individually) from Amazon or here: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1/3 c. coconut flour

2/3 c. almond flour

¼ tsp. sea salt

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

Sweetener to equal 3/4 c. sugar (I used ¼ c.+ 2T. Steviva)

6 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 calories

15.3 g  fat

3.56 g  carbs, 2.03 g  fiber, 1.53 g  NET CARBS

90 mg sodium

Individual Raspberry Cream Cake

Individual Raspberry Cream CakeThis quick little dessert takes all of about 10 minutes to make. And it’s very tasty!  It’s another variation on my Einkorn Individual Vanilla Cake recipe.  This recipe isn’t suitable until you are fairly close to goal weight.  You can make this dessert with a few pureed strawberries if you like.

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. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

VARIATIONS:  Substitute 3 pureed strawberries for the raspberries.  Or, sub in 3 slices of pureed fresh peach.  Or stir in 2 T. crushed canned pineapple (drained).  All are delicious versions!

INGREDIENTS:

1 recipe my Einkorn Individual Vanilla Cake

2 T. my Raspberry Coulis (or sugar-free raspberry preserves)

½ c. heavy cream, whipped and sweetened (makes about 3/4 cup total)

DIRECTIONS:  Make the cake per that recipe’s instructions, but use raspberry sugar-free syrup instead of the vanilla syrup.   Scrape the batter into a 6″ ramekin (or 2 smaller ones).  Microwave on HI for 1 minutes or until center is dry to the touch.  Cool completely.  Slice cake horizontally into 2 layers.  Place one layer on a serving plate.  Whip and sweeten the whipping cream.  Stir in the fruit puree.  Spread half on top of the bottom layer.  Place top cake layer on top and frost with  remaining whipped mixture.  Cut into two servings and ENJOY!

NUTRITIONAL INFO:   Makes two servings, each contains:

316 calories

39.4 g  fat

8.2 g  carbs, 2.3 g  fiber, 5.9 g NET CARBS

5.8 g  protein

85 mg sodium

Individual “Dreamsicle”® Cake

Yet another creation with my Individual Vanilla Cake recipe that makes actually TWO servings.  This was delicious so you ought to consider giving this a go! This little basic vanilla cake has so many possibilities!  It is not suitable for Atkins Induction, but is OK to enjoy once you get to Phase 2 of Atkins.

Individual Dreamsicle® Cake

Individual Dreamsicle® Cake

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. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 recipe my Einkorn Individual Vanilla Cake

½ c. heavy cream, whipped

¼ tsp. orange zest

liquid sweetener of choice to taste

2-4 drops Crush® orange water flavor drops (to taste)

DIRECTIONS:  Mix and bake the the cake according to that recipe’s instructions (linked above).  When cool, tip out of the dish with a knife tip and slice horizontally into 2 layers.  Place one layer on a medium serving plate.  Next, in a small bowl, whip and sweeten to taste the heavy cream.  I use a stick blender and I like to whip 1 cup of whipping minimum at a time.  It’s just easier. Then I measure out the ½ cup needed for this recipe, refrigerating the rest of the whipped cream for another day.  Be sure to cover the reserved cream.  Stir the orange zest into the whipped cream.  Add 2-3 drops of the orange water flavor drops and stir.    Spread half the creamy orange “frosting” on the bottom cake layer.  Place the second cake layer on top and ice the top only with the rest of the orange-flavored cream.  Cut into two servings and ENJOY!

NUTRITIONAL INFO:   Makes 2 servings, each contains:

307 calories

30.3 g  fat

6 g  carbs, 1.25 g  fiber, 4.75 NET CARBS

5.6 g  protein

85 mg sodium

Banana-Peanut Butter “Twinkies”

Banana-Peanut Butter

Banana-Peanut Butter “Twinkies”®

One of my Mom’s favorite afternoon snacks when I was growing up was a banana sandwich with a smear of peanut butter on it.  Well, I took that flavor to a new medium……….a banana muffin batter.   These were tasty beyond words.  A little carb-y, so they are not for regular consumption.  But they are a tasty treat once in a rare while.  🙂  These are not suitable until you have reached the high-carb fruits level of the Atkins carb reintroduction ladder, nearer to maintenance.  These are too high carb for most Keto followers, but those at goal weight might indulge.  Totally not suitable for Primal-Paleo folks.

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. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do

INGREDIENTS:

1 recipe my Banana Muffin batter

1 ripe banana, mashed

2 T. natural peanut butter (I use Laura Scudder)

DIRECTIONS:  Preheat oven to 350º.  Lightly grease a non-stick Twinkie® pan (or use a regular muffin pan if you don’t have a Twinkie® pan).  Make the recipe of banana muffin batter in a medium bowl.  Stir until smooth.  Spoon into the 12 slots of the pan equally (will be quite full as they don’t rise much).  Bake at 350º for about 22-25 minutes.  I’m still learning to use a new oven in a new house so these came out a little browner than I like, but the oven performed pretty well for me.  Remove when firm to the touch and cool off.  Slice in half and set aside.  Stir the mashed whole banana and peanut butter together until well-blended.  Makes 3/4 c. filling or exactly 12 tablespoons.  Fill each “Twinkie”® with 1 T. of the filling, spreading somewhat evenly.  You can, if you prefer, just “frost” the Twinkies® on the tops if this is easier.  🙂  ENJOY!

NUTRITIONAL INFO:  Makes 12, each contains:

244.7 calories

19.76 g  fat

13.15 g  carbs, 4.29 g  fiber, 8.86 g  NET CARBS

6.83 g  protein

Einkorn Banana Cake

4-Serving Einkorn Banana Cake

4-Serving Einkorn Banana Cake

This is quick and delicious.  I cut into 4 thick chunks, but you can cut carbs on this cake cutting it into 5 servings that are more like standard slices.  This cake is incredibly smooth in texture.  I’m really, really liking the smooth texture my Einkorn Bake Mix brings to my baked goods with only a slight increase in carbs.  Like Bisquick®, it is a complete mix with leavening and fat inclused.  I use palm shortening in it which has an even longer shelf life than coconut oil.  I consider the slight carb increase on my Einkorn recipes as respectable, since there is some real wheat flour in it, although healthier ancient, unmodified Einkorn wheat.  This cake is not too sweet and is very moist.  It is not suitable until you are in Atkins Pre-Maintenance or Maintenance as it has real banana and Einkorn wheat flour, so it is slightly higher in carbs than most of my cakes.  This cake will only fit into a Keto diet if you can fit the carbs in your daily limit.

Baked in 5 x 7" dish

Baked in 5 x 7″ dish

INGREDIENTS:

1 cup my Einkorn Bake Mix

2 large eggs

¼ c. erythritol (or other sweetener to equal ¼ c. sugar)

Tiny sprinkle of stevia pwder

2 T. heavy cream

2/3 medium banana, mashed

DIRECTIONS:  Preheat oven to 350º.  Grease a 5 x 7 baking dish.  In a medium mixing bowl, mash the banana (you are using only 2/3 of the banana to cut down carbs).  Add eggs, sweetener and cream and beat them smooth with the banana.   Dip up 1 cup of my bake mix and with a whisk, beat the batter until smooth.  With a rubber spatula, scrape the batter into your greased dish.  Pop into 350º oven and bake for 20-25 minutes or until it passes a clean/dry toothpick test in the middle or springs back when touched at center.  Remove and cool a few minutes before attempting to slice and eat.

NUTRITIONAL INFO:    Makes 4 servings, each contains:

230 calories

18.2 g  fat

12.75 g  carbs, 2.80 g  fiber, 9.95 g  NET CARBS

9.2 g  protein

106 mg sodium

NOTE——Serving this in 5 slices will reduce calories to 184, 14.5g fat, 10.2g carbs, 2.24g fiber, 7.96g NET CARBS, 7.3g protein and 84 mg sodium

Einkorn Cranberry Walnut Cake

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. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

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  (lower with other low-carb bake mix)

9.81 g  protein

97 mg sodium

Einkorn Apricot-Cherry-Brazil Nut Bread

Einkorn Apricot-Cherry-Brazil Nut Bread

Einkorn Apricot-Cherry-Brazil Nut Bread

To give credit where it is due, this basic sweet bread batter was inspired by a Basic Quick Bread recipe at Sugar Free Low Carb Recipes website.   I added vanilla, sweetener, baking powder and glucomannan powder and I believe the smooth texture is now perfect.  The texture of this batter is quite nice and very moist.  No crumbling!  You can vary the fruit, berries and nuts in this but you will have to recalculate the carbs for any changes.  This recipe is suitable once you get to  Atkins Phase 2 OWL or farther.  If you require gluten-free, you will have to omit the Einkorn and sub in the same amount of “oat flour” ground from 100% certified gluten-free oats.

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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

IMG_4370

Slight rise in 8″x5″ loaf pan.

1/3 c. coconut flour

1/3 c. almond flour

1/3 c. Einkorn flour

¼ tsp. sea salt

1 T. glucomannan powder

1½ tsp. baking powder

Stevia equivalent for ½ c. sugar (I used ¼ c. Steviva, a blend of erithritol & stevia)

1 stick (1/2 c.) unsalted butter, melted

1 tsp. vanilla

8 large eggs, beaten

½ c. chopped dried apricots

½ c. unsweetened dried cherries, chopped (I dehydrate my own)

½ c. chopped brazil nuts.

DIRECTIONS:  Preheat oven to 350º.  Grease a loaf pan.  I use a standard aluminum loaf pan.  I can get fourteen approximately ½”slices out of the loaf.  Mix dry ingredients in a medium mixing bowl. Melt butter and add to bowl.  Also add vanilla and the eggs and beat until you have a smooth batter.  Use an electric mixer if necessary, but I did not find I needed to do that.  Fold in your desired fruit, nuts or flavorings and stir well.   Spoon batter into greased pan, level with a spoon and bake at 350º for 40-45 minutes or until a toothpick stuck into center comes out slightly damp (this cake is THAT moist), but clean of any batter.  Cool a bit, slice into fourteen ½” slices (or to lower carbs, cut into 16 slices for 6.23 net carbs per slice).

NUTRITIONAL INFO:  Makes 14 servings, each contains: (numbers are specific for apricots, cherries and brazil nuts.  Recalculate for other additives).  Cutting into 16 slices reduces count to 6.23 g. net carbs.

122.3 calories

8.59 g  fat

8.9 g  carbs, 1.96 g  fiber, 6.94 g  NET CARBS

5.64 g  protein

124 mg sodium

Cream Cheese Tea Cakes

Click to enlarge (with my lime frosting + food coloring)

Click to enlarge (with my lime frosting + food coloring)

Texture Closeup

This recipe evolved from an accident in preparing a recipe for cream cheese sugar cookies.  I changed up the flours quite a bit, doubled the cream cheese and molded them into little Christmas Tree- shaped tea cakes.  They were WONDERFUL!  They reminded me of the  traditional cream cheese brownies in texture.  This recipe is not suitable until the grains rung of OWL.   Unfrosted, these would be great served warm with some jam, marmalade or preserves and a nice cup of tea or coffee at breakfast.

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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS: 

2 sticks unsalted butter, softened

8 oz. cream cheese, softened

1 large egg

1½ tsp. vanilla extract

¼ tsp. salt

¼ c. Jennifer Eloff’s Splendid Low Carb Bake Mix 

1½ c. Carbquick bake mix (or 1½ c. more of the Mix above)

3 T. coconut flour

2 T. oat fiber (not oat flour or oat bran)

1 c. granular Splenda (or equivalent sweetener)

2 T. erythritol

Frosting, preserves or jam of your choice (optional)

DIRECTIONS:   Preheat oven to 350º.  In large mixing bowl, cream together the softened cream cheese, butter, Splenda, erythritol and egg until smooth.  Add salt and vanilla.  Add Carbquick, Jen’s low-carb mix, coconut flour and oat fiber and stir into a smooth dough-like batter.  Using either mini-muffin pans or silicone molds, spoon mixture into molds, tamping down level with a small spoon or your finger.  I used two Wilton silicone molds, slightly overfilled and then raked the straight side of a knife over the top to smooth them even with the pan surface.  These rise only slightly above the original dough level:  (this pan is 5/8″ deep).  I got mine at Tuesday Morning, but they are available here:  http://search.yahoo.com/search?p=christmas+tree+silicone+mold&ei=UTF-8&fr=chrf-yff13 and possibly other sources.Set silicone pans on a baking sheet and bake in preheated 350º oven for about 18 minutes or until they are beginning to lightly brown.  Allow to cool slightly and “set up” before pushing them gently up and out of the silicone pans.  If using mini muffin tins, fill about 3/4 full.  These are so buttery the pans will not need greasing.  They should tip out just fine with the assistance of the tip of a knife.   Serve warm with marmalade or jams or cool with your favorite frosting.

NUTRITIONAL INFO:  Makes 36 tea cakes, each contains:  (does not include frosting or toppings)

84 calories

8.54 g  fat

3.65 g  carbs, 2.83 g  fiber, .82 g  NET CARBS

2.0 g  protein

65.8 mg sodium

Shortcake Cups

Shortcake Cups

Shortcake Cups

Who doesn’t like shortcake in the summer time?  These 3½” tasty yellow cake cups are quick and have a lovely flavor.  Not to sweet, either.  You should use all golden flax meal for the lightest color.  These can be eaten as is, for a lovely plain single serving cake or topped with your favorite berries or sliced fruit and covered with sweetened whipped cream.  My favorites are strawberries, banana and peach.  These are not suitable until the grains rung of OWL.  Only use fruit whose carb count you can fit into your daily limits.  These are fairly large cups, so you might want to slice laterally into two “rings” for those that want a smaller portion.  These should freeze nicely for up to a month.

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 her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

½ c. Jen Eloff’s Gluten Free Bake Mix

¼ + 2 T. Carbquick bake mix (substitute more of Jen Eloff’s Bake Mix for gluten-free version)

¼ c. golden flax meal

2/3 c. granular Splenda or erythritol (or sweetener of your choice)

2 tsp. baking powder

Dash salt

4 eggs, beaten

2 tsp. melted butter

2 tsp. vanilla

DIRECTIONS:  Spray or lightly oil a shortcake pan, or 4 large muffin cups or 4 individual cake pans and set aside.  Preheat oven to 350º.  Measure dry ingredients into a medium mixing bowl.  In a smaller bowl, beat the eggs with the melted butter and vanilla.  Add the wet ingredients to the dry ingredients and beat the batter well with a spoon.    Pour batter evenly into the four pan slots or muffin cups.  The cups will be about 1/2 full.  Place individual pans onto a small baking sheet and pop into a 350º oven for about 20 minutes or until firm in the center.  As ovens vary, check them at 15 minutes.  Partially cool before attempting to remove from pans.   I used a Chicago Metallic shortcake pan, but as I can’t find it on their website, they may not make this particular pan anymore.  Some other bakeware manufacturer might make something similar, however.  See photo of my pan below:

NUTRITIONAL INFO:    Makes 4 large cakes, each contains:

Shortcake Pan (you can use mini cake pans, large muffin cups or mini bundt pans)

Shortcake Pan (you can use mini cake pans, large muffin cups or mini bundt pans)

188 calories

15.35 g  fat

16.55 g  carbs, 10.6 g  fiber, 5.95 g  NET CARBS (only 2.9 NC if you slice laterally and just eat half.  they’re pretty large, so that’s quite enough for me actually.)

11.25 g  protein

481 mg sodium

 

Einkorn Cinnamon-Pecan Coffeecake

Einkorn Cinnamon-Pecan Coffeecake

Einkorn Cinnamon-Pecan Coffeecake

This quick little microwave coffeecake made with my new Einkorn Bake Mix was delicious.  We were amazed at how filling 1 slice (1/8 cake) was!  Even my coffeecake hound husband only had half a second slice.  This had a very nice, soft, slightly spongy texture.  It was moist and flavorful; sweet enough,  without being too cloyingly sweet.

This recipe is not suitable until the grains rung of the Atkins carb reintroduction ladder.  It is suitable for Keto diets if you can fit the carbs in your daily limits.  This would not be acceptable for Primal-Paleo on multiple levels.

BATTER INGREDIENTS: 

2 c. my Einkorn Bake Mix (you’re on your own with substitutions in this mix)

4 large eggs, beaten

¼ c. Davinci vanilla sugar-free syrup (or sweetener to =1/4 c. sugar + 1/4 c. water + splash vanilla)

2 T. erythritol (or 2 pkts stevia)

 

TOPPING INGREDIENTS:

¼ c. pecans or other nuts

2 T. erythritol (or 2 pkts. stevia or Splenda)

1 tsp. cinnamon

2 T. cold butter

DIRECTIONS:  I find this mix doesn’t bake as well (less rise) in conventional ovens as it cooks in a microwave, though not sure why.  But if you insist, or don’t have a MW, bake in oven at 350º for about 20-30 minutes. I forewarn it does not rise as well cooked in a conventional oven.  I hope to figure out exactly why that happens. I used a 7x7x2″ vegetable dish, but you could use an 8×8″ square baking dish, or any shaped dish that will hold about 4 c. batter. Oil the dish.

Pulse or blend topping ingredients in processor or blender or with fork in a small bowl and set aside. In another bowl, beat the eggs, Davinci syrup, erythritol until well-blended.  Add in the bake mix and stir until well blended.  Pour 1/3-1/2 the batter in the baking dish.  Crumble half the topping on the batter evenly.  Pour remaining batter evenly on top and crumble remaining topping on top.  Microwave on HI for 4½ minutes.  Check, if no longer wet in center, it’s done. May take 30 seconds longer in some microwaves.   Run knife around edges and tip upside down on serving plate or cutting board.  Cut into 8 portions and enjoy warm.

NUTRITIONAL INFO:   Makes 8 servings, each contains:

257 calories

22 g  fat

9.05 g  carbs, 2.81 g  fiber, 6.24 g  NET CARBS

9.22 g  protein

123 mg sodium

 

 

 

Einkorn Individual Vanilla Cake

Shown on left = 1 recipe, on right is ½ recipe for an interior view.

Shown left = 1 recipe.  Shown right= ½ additional recipe for  interior view.

This little vanilla cake is very light, spongy, smooth and tasty.  It is good eaten alone, or sliced laterally, would make a GREAT cake for Strawberry Shortcake or Peach Shortcake.  It uses my new bake mix.  The cakes above were baked in a microwave.  I couldn’t recommend baking this cake in a conventional oven as the muffin I baked in the oven in a 3¼” ramekin rose half as much and was hard on the surface and dense in texture.  So this cake seems to prefer being microwaved for best results.  This recipe is not suitable until the nuts and seeds rung of the Atkins carb ladder.  It is acceptable for Keto diets if you can fit the carbs into your daily limits.  This is not suitable for Primal-Paleo.

INGREDIENTS:

½ c. my Einkorn Bake Mix

1 large egg, beaten

2 T. DaVinci sugar-free vanilla syrup (or 2 T. cream + 1/4 tsp. vanilla + 1 pkt. stevia)

DIRECTIONS:  Beat egg in a 4″ x 6″ ramekin (or two 3″ ramekins).  Add syrup and beat again.   Place dish in microwave and cook on HI for 1 minute or until top is no longer wet.  You can also bake this cake conventionally in a well-greased, wax paper or parchment lined dish at 350º for about 15-20 minutes until the center springs back when touched.   Cool a few minutes.  Run a knife around the edges to loosen and tip out.   Peel off wax-parchment paper from bottom.  Cut in half and serve.

NUTRITIONAL INFO:   Makes one 6″ oval cake (cut in half for 2 servings).  Each serving contains:

203 calories, 16.6 g  fat, 8.45 g  carbs, 2.3 g  fiber, 6.15 g  NET CARBS, 8.85 g  protein, 125 mg sodium

Individual “Irish” Chocolate Cake

Individual "Irish" Chocolate Cake

Individual “Irish” Chocolate Cake

Today I offer my readers a delicious, quick dessert to top off that corned beef and cabbage on St. Patrick’s Day.  Tasty and quite easy, too!  The cake goes together in minutes, microwaves in 1 minute and the icing is just as easy.  And boy, oh, boy, is this icing ever tasty!  This is the very same batter I used in my recently posted Chocolate Tea Cakes batter as my base (a variation on the famed 3-Minute Chocolate Flourless Cake).  This cake is moist and has just the right amount of whiskey flavor.

I normally bake this cake for 1 minute in a glass dish in the microwave.  But since I wanted to use a very large, metal shamrock cookie cutter, I baked it this time in my regular oven (15 min 350º), using foil to form a “bottom” for the cookie cutter.  But when the cake was done baking and completely cooled, I still had trouble getting “the stem” out of the pan as the stem portion of the cookie cutter had for some reason, contracted inward.  Thus it formed a stem too narrow to remove and it broke off.  BOO HOO!  😦  So I had to piece a stem out of the 1 extra cupcake I made from the bit of batter leftover that wouldn’t quite fit into my shamrock “mold”.   Lucky I had that, actually.  Every cook has the occasional accident.  🙂

I would recommend baking this either as 4 cupcakes or as I usually do, in a 5″ square or round glass or ceramic dish.  you could also use two small “mini-cake pans if cooking in the conventional oven.  If doing cupcakes, fill them evenly, which will be about 3/4 full.  Don’t worry, this batter doesn’t rise too much during baking.

This recipe is not suitable until phase 2 OWL of Atkins and those on Ketogenic diets may get bumped out of ketosis consuming alcohol.  But luckily there is very little whiskey in this, so that might not happen.   Of course, you can always leave the booze out entirely. 🙂

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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not receive money for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

CAKE INGREDIENTS:

1 tsp. vanilla extract

1 T. butter, melted

4 pkts. stevia (I use Sweet Leaf)

¼ c. erythritol

2 large eggs, beaten

1 T. Irish Whiskey (I used Powers)

¼ c. cocoa powder, sifted

1½ tsp. baking powder

1 tsp. glucomannan (konjac) powder

1 tsp. oat fiber

CAKE DIRECTIONS:   Spray or grease your dish(s) or pan(s) with coconut oil or oil of your choosing.  Melt the butter and place in a medium glass bowl.   Add the stevia, erythritol and stir well.  Next beat in the two eggs.  Add the vanilla and Irish Whiskey and stir again.   Sift the cocoa on top and measure the remaining dry ingredients in next.  Stir gently to incorporate the dry into the wet ingredients.  Beat the batter with a spoon until it is smooth.    Pour into greased glass or ceramic pan(s) and bake for 1 minute on HI.   If using metal pans or conventional oven, bake at 350º about 13-15 minutes or until dry to the touch in the center.  Remove, cool completely and ice.

FROSTING INGREDIENTS:  

1 oz. cream cheese, softened

1 T. softened butter

2 tsp. Irish Whiskey (I used Powers)

¼ tsp. vanilla

2 T. plain whey protein powder (I use NOW brand)

2 pkts. stevia

3 T. powdered erythritol (I just powder it in my food processor)

FROSTING DIRECTIONS:  Soften the butter and cream cheese in a small bowl.  Add the protein, whiskey and vanilla.   Stir well until smooth.  Begin adding the sweeteners slowly, tasting as you go and STOP when it’s sweet enough for you, or add more if needed.  Everybody is different on sweetness preferences.    You can use food coloring to make your frosting green if you like (about 13-15 drops).  Frost the cooled cake(s) and serve at once or chill and then cover with plastic wrap if you must hold them over.

NUTRITIONAL INFO:    Makes 2 large servings, each contains:

316 calories

23 g  fat

11.2 g  carbs, 5.1 g  fiber, 6.1 g NET CARBS

13.5 g  protein

434 mg sodium

121 mg potassium

31% RDA Vitamin A, 30% B12, 27% calcium, 36% irom, 66% phosphorous, 25% riboflavin, 29% selenium, 8% zinc

Chocolate Tea Cakes

Click to enlarge

Chocolate Tea Cakes

These rich chocolate cake-like cookies are not too sweet yet they still satisfy your desire for chocolate and that sweet tooth.  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 trays.  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.  This recipe is not suitable for Paleo-Primal due to the oat fiber.

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.

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: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1 T. butter, melted

2 eggs, beaten

1 tsp. vanilla extract

¼ c. erythritol

4 pkts. stevia (I use Sweet Leaf)

1 tsp. oat fiber

1 tsp. glucomannan

1½ tsp. baking powder

¼ c. cocoa

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

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.  The slots will hold about 2½ T. batter each.  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 calories

1.95 g  fat

1.68 g  carbs, .76 g  fiber, .82 g  NET CARBS

1.39 g  protein

57 mg sodium

19 mg potassium

10% phosphorous, <10% all other macronutrients

Cinnamon-Pecan Coffeecake

Click to enlarge

Click to enlarge

I made a cinnamon cake today that is very tasty.  It is textured much like a pound cake, dense.  I’m baking much less these days, but hubby begged me for something sweet for breakfast tomorrow.  I mixed most of the cinnamon into the batter of this cake, but next time I think I’m going to put most of it into the nut topping and only a little into the cake, so the cake will be lighter in color.  Directions have been changed to reflect this slight change.   This cake is not suitable until the nuts and seeds rung of the Atkins Phase 2 OWL carb ladder.   I would not be suitable for Primal or Paleo.  Hubby really likes this one, and not just for breakfast.  He enjoyed a piece after lunch today!

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: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

6 large eggs

4 T. melted butter or coconut oil

2/3 c. erythritol

¼ c. Splenda or other sweetener of your choice to equal ¼ c. sugar

1 pkt. stevia or 1/16 tsp. stevia extract

2½ c. almond flour

½ tsp. cinnamon

1 tsp. glucomannan powder

1 T. oat fiber (optional)

TOPPING:   4 T. erythritol, 20 pecan halves (chopped), 2 T. melted butter, and 3½ tsp. cinnamon

DIRECTIONS:   Preheat oven to 350º.  Lightly grease either a springform pan (what I used) or a very deep, 9″ round cake pan with melted butter or coconut oil.  Mix topping together in a small bowl and set aside.  In a medium mixing bowl, measure out and stir together the almond flour, glucomannan, and oat fiber.  In another medium mixing bowl, beat the eggs, erythritol, splenda and stevia with an electric mixer until light and fluffy.  Add 4 T. melted butter and blend together.  Immediately pour the egg mixture onto the dry ingredients and gently fold the two mixtures together using a rubber spatula.  Try not to overwork the batter or the eggs will deflate. When the mixtures are well-incorporated, pour the batter into the greased cake pan.  Sprinkle topping evenly on top and pop into 350º oven.  Bake for about 30-35 minutes or until a toothpick stuck into the center comes out dry.  Serve for breakfast warm with butter on top, or cold.  Store leftovers in the refrigerator.

NUTRITIONAL INFO:  Makes 10 servings, each contains:

286 calories

26 g  fat

8.37 g  carbs, 4.78 g  fiber, 3.59 g  NET CARBS  (4.48 net carbs if cut into 8 servings)

10.1 g  protein

53 mg sodium

50 mg potassium

14% RDA Vitamin B12, 23% iron, 13% manganese, 12% riboflavin, 16% selenium

Tarte Tatin

Gluten-Free apple Tarte

This is my low-carb version of the well-known French apple Tarte Tatin.  Mine has a much thinner cake layer than is typical of that dessert. My husband really liked this served warm with a bit of whipped cream on top. I’m pleased and would like to share my results with you.  I apologize for the photo quality, but this picture was taken with my very first digital camera (not a very good one) and it was also taken in the evening, when natural light just wasn’t there.  I’m going to have to bake this again and get a prettier picture next time for you.  But the photo can’t take away the fact that this was absolutely delicious!  If you decide to give this recipe a go, you’ll be glad you did!

VARIATIONS:  You can lower carbs on this by changing to berries instead of apples.  You can also make this with pear or peach slices, but carbs will go up doing that.

This recipe is not suitable until the higher carb fruit rung of the Atkins Phase 2 OWL carb re-introduction ladder, as you approach Maintenance.  This dessert would be acceptable for a Paleo-Primal liefstyle provided you substituted REAL honey for the sugar-free honey and subbed in REAL maple syrup for the Cary’s sugar-free maple syrup called for below.

More delicious low-carb sweet treats 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: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

For the Apple filling:

4 T. total unsalted butter or ghee

11 oz. apple, peeled and sliced thin (I used 1 large JonaGold)

½ tsp. cinnamon

¼ tsp. nutmeg

2 T. sugar-free maple syrup (I used Cary’s)

¼ tsp. grated lemon zest

For the bottom Cake Layer:

½ c. almond butter

2 T. coconut milk

2 eggs, beaten

1 tsp. vanilla extract

4 T. sugar-free honey (I buy at Walmart)

½ tsp. baking powder

¼ c. almond flour

1 T. coconut flour

¼ glucomannan powder (for best texture)

DIRECTIONS:  Grease bottom and sides of a non-stick tarte pan with 1 T. of the butter and set aside.  Melt remaining 3 T. of the butter in a non-stick skillet.  Add cinnamon, nutmeg to the skillet and stir.  Add sliced apples and saute them for 3-4 minutes until apples begin to soften.  Turn off heat. Using a fork or small tongs, remove apples and layer them in the bottom of the tart pan.  You should have enough apple slices for a single layer of apples in a standard tart pan.  with the help of a spatula or heat-proof rubber spatula, scrape out and drizzle any buttery juices left in the skillet over the apples.  You don’t want to wast any of that rich flavor.  Grate lemon zest over the apples and finally drizzle the maple syrup over the apples.

Now to make the cake.  Preheat oven to 350º.  In a medium bowl, measure out the almond butter.  Add the coconut milk, imitation honey and stir with a rubber spatula until fairly smooth. Add the vanilla and beaten eggs.  Beat a minute or two to achieve a smooth liquid batter.  Measure the almond flour on top, then the coconut flour and finally the baking powder.  Beat with the spatula until smooth.  Evenly pour the cake batter over the apples, gently coaxing it out to the edges of the pan.    Pop into 350º preheated oven for about 20 minutes.  This does not rise very much and it will be completely dry to the touch in the center when done. Toothpick test will come out clean at the center.  Remove tart from the oven and cool for awhile.  While still a little warm, invert your serving plate over the tart pan or pie plate and using two hands, holding tightly, flip tart pan and serving plate over and the tart should fall neatly onto the serving plate.  Gently re-place any apples that may have stuck to the pan.  Cut into 8 slices and serve with sweetened whipped cream if desired.

NUTRITIONAL INFO:   Makes 8 servings each contains:  (does not including any whipped cream topping)

235 calories, 19.5 g  fat, 11.6 g  carbs, 2.76 g  fiber, 8.94 g NET CARBS, 5.1 g  protein, 125 mg sodium

Individual Banana Cake

 

 

 

 

indibbakedbanana0051

Baked in conventional oven.

Baked in a Microwave

Baked in a Microwave

My husband asked if I could create a low-carb banana cake for him today.  Not eating desserts these days, I didn’t want to make a really big cake, for fear HE would eat too much or that half of it might spoil.  So I decided to play around with the Muffin in a Minute recipe that abounds on the internet and create a tasty version that would just make a few servings.  These came out very smooth and tasty and are extremely filling with the flax meal in them.  I decided to go for 2-serving mini cakes.  This recipe was made in two 6″ ceramic oval dishes that are 1″ deep.  Each oval cake makes two very filling portions.  He didn’t want a frosting on it, but these would be very nice thinly frosted with 2 T. softened cream cheese, 2 T. mashed ripe banana and a few drops of stevia or your favorite sweetener (or none).  I baked mine in the microwave, which I think I prefer, but they can be done in a conventional oven at 350º for about 25-27 minutes or so.  That creates a browned top crust as seen in the small pics above.  Your call on method of cooking.  These are not suitable until the higher fruits rung of the carb ladder in Pre-maintenance and Maintenance, as they are a little carb-y with banana in them.

NOTE:  If you aren’t able to or prefer not to eat flax, this cooks up nicely in the microwave leaving out the flax meal and adding in an additional ¼c.+2T. almond flour and 2T. more coconut flour. It will, however, take nearly 3 minutes cooking time in the microwave to get done if you make that change. 

Also discovered 1T. mashed banana spread on top when the cake is done makes a lovely “frosting” for this, no dairy required.  That pushes carbs up a bit though. 🙂

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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1½ T. unsalted butter or ghee, melted

3 large eggs, beaten

1 banana (7″), mashed

½ tsp. cinnamon

1 tsp. vanilla

½ c. flax meal (I used half golden and half dark)

½ c. almond flour

3 T. coconut flour

1½ tsp. baking powder

3 pkts. stevia

6 drops liquid Splenda

DIRECTIONS:  If using a conventional oven to bake these, preheat to 350º.  In a medium mixing bowl, mash well the ripe banana with a fork.  Add the eggs and beat well.  Add melted butter and stir.  Measure all dry ingredients on top and stir until batter is smooth.  Add liquid sweetener and stir well.  Spoon into two 6″ ceramic dishes (well-greased if baking in the regular oven).  Microwave on HI for 1 min. 30 seconds (or bake at 350º for about 20 minutes).

NUTRITIONAL INFO:   Makes two 6″ cakes or 4 servings.  Each serving contains:

264 calories

18.6 g  fat

17.15 g  carbs, 8.2 g  fiber, 8.95 NET CARBS

10.33 g  protein

72 mg sodium

275 mg potassium

10% RDA Vitamin A, 15% B6, 20% B12, 7% calcium, 27% copper, 34% iron, 21% magnesium, 28% manganese, 24% phosphorous, 20% riboflavin, 28% selenium, 25% thiamin and 13% zinc

Mango Apple Coffeecake

Click to enlarge

Click to enlarge

Since I’m reducing my baked goods intake now, I have to confess this is more fruit than coffeecake.  It’s almost like a fruit “crisp” with light crumble topping. I only taste tested this today and just ate a delicious, giant California plum for breakfast, but the temptation to finish a serving was strong.

You might want to make 1½ or double recipe of the batter to result in a taller, cakier coffeecake.  This was really, REALLY good and I look forward to trying it with berries, pears and other fruit.  🙂  I was reticent to mix mango with applesauce, but the resulting fruity flavor was quite good.  Neither fruit dominated or came through tasting like themselves.  This recipe is not suitable until Atkins Pre-Maintenance or Maintenance, but it is certainly Paleo/Primal acceptable.

INGREDIENTS:

2 T. butter for greasing dish (softened)

9 oz. mango (yield from 14-oz. peeled, seeded fruit)

4 oz. unsweetened applesauce (I use Musselman’s with no additives)

¼ c. flax meal (ground flax seed)

¼ c. almond flour

1 tsp. baking powder

1 tsp. cinnamon

1/8 tsp. nutmeg

2 large eggs, beaten

1 T. more butter, melted

Equivalent sweetener of your choice to equal 2 tsp. sugar

2 oz. chopped pecans (or some other nuts)

DIRECTIONS:  Preheat oven to 350º.  Liberally grease a round quiche dish or pie plate with 2 T. softened butter.  Peel, seed and slice the mango evenly on the bottom of the dish right on top of the butter.  Gently dot and spread the applesauce over the mango with the back of a spoon.  In a small mixing bowl, mix all remaining ingredients, ALL EXCEPT the pecans.  Stir well.  When batter is well-blended, spread it evenly over the fruit using the back of a large spoon, trying not to disturb the fruit too much.  Sprinkle the pecans evenly over the top of the batter and pop into a preheated 350º oven for about 15-17 minutes.  Cake should feel firm and dry at center when touched.  Cool a few minutes, cut into 6 wedges and serve warm with your morning coffee or tea.

NUTRITIONAL INFO:   Makes 6 servings, each containing: (calculated using 2 pkts. stevia for the sweetener)

235 calories

18.3 g  fat

13.72 g  carbs, 4.2 g  fiber, 9.52 g  NET CARBS

5.1 g  protein

67 mg sodium

159 mg potassium

16% Vitamin C, 26% copper, 35% manganese, 24% phosphorous, 16% thiamin, 66% iron

Banana Muffins

Click to enlarge

Click to enlarge

Despite their small size, these muffins pack a wallop of a punch in the flavor department.  They melt in your mouth and are incredibly moist.  If you leave the oat fiber out, these would even be gluten free, for those following a GF eating plan.  Omitting that oat fiber shouldn’t impact the texture too much, either.   These are not suitable until you get to the upper fruits rung of the Atkins OWL ladder and are nearing Atkins Pre-Maintenance, as bananas are fairly carby.  I don’t put nuts in these because my husband isn’t fond of nuts in baked goods.  But of course I personally think they would be improved with some chopped pecans or walnuts.  Add some at your discretion, but be sure to add any nuts to the nutritional info below if you decide to add them.  I made up a recipe and a half of this batter and cooked it in an over-long loaf pan not long ago and it baked up nicely as a loaf, too!  Seems like it took about 40-45 minutes to bake completely.  I froze half of it and it tasted very nice after the freezing experience.

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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

 

INGREDIENTS:

2 very ripe bananas, mashed

¼ c. coconut oil

¼ c. unsalted butter, melted (or use all butter or all coconut oil, if you prefer)

4 large eggs, beaten

16 drops liquid Splenda (I use EZsweetz small bottle)

1½ c. almond flour

¼ c. +2 T. coconut flour

1 tsp. glucomannan powder

2 tsp. baking powder

Pinch sea salt

2 T. oat fiber (omit for gluten free)

1 T. granular erythritol

DIRECTIONS:  Preheat oven to 350º.  In large mixing bowl, peel and mash the bananas with a fork.  Add eggs and beat well.  Add liquid sweetener and the ½ c. total oil/melted butter/or combination thereof.  Stir well.  Measure out the dry ingredients on top of the wet ingredients in the order listed above.  Stir the dry ingredients slowly into the wet without overworking the batter.  Scrape down the sides of the bowl with a rubber spatula to be sure all ingredients are blended well.  Line 12 muffin cups with paper liners.  Spoon batter into paper liners evenly, about 3/4 full (about 3T. batter).  These muffins will not rise too much, so they should not overflow the cups.  Bake at 350º for about 22-25 minutes or until they pass the toothpick test or feel done to the touch in the center.  Cool a bit before attempting to peel the paper liners off for best results.  Enjoy these scrumptious muffins for breakfast, dessert or with a hot cup of afternoon coffee or tea.

NUTRITIONAL INFO:  Makes 12 small muffins, each contains:

218.4 calories

13.4 g  fat

10.4 g  carbs, 3.87 g  fiber, 6.53 g  NET CARBS

6.06 g  protein

110 mg sodium

Gingerbread #2

gingerbread

These are moist, delicious and my husband’s favorite bar cookie I have created.  I have made a few changes from the original recipe I worked up, but the changes have only improved these.  These are not suitable for the Induction Phase of 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.

2/3 c. oat flour (for gluten-free, be sure to grind from 100% certified gluten-free oats)

1 c. unsweetened, unflavored whey protein powder

2 tsp. cinnamon

3/4 tsp. baking powder

¼ tsp. glucomannan (konjac) powder

¼ tsp. salt

1/8 tsp. each allspice & nutmeg

1 tsp. ginger

1 T. molasses

1 T. coconut oil

3/4 c. granular Splenda (or equivalent liquid sweetener)

¼ c. granular erythritol

1 T. oat fiber(omit for gluten-free version)

1 T. flax meal

4 egg whites (I use carton whites)

2   4-oz. jars baby food carrots (I use Gerber)

DIRECTIONS:  Preheat oven to 350º.  Grease bottom and sides of a medium baking pan (I used 7″x 12″ ceramic) or line bottom with parchment paper and grease the sides only.

Measure out dry ingredients into medium mixing bowl.  Stir well.  Beat in the egg whites and pureed carrots, blending well.  Baby food carrots can vary with brand on water content.  If your batter is stiff, add 1 T. water.  I don’t have to do this with Gerber brand of carrots; I do with other brands.  Batter is thin if you use carton egg whites, but it will all cook up just fine.  Pour batter into prepared pan and bake at 350º for about 20 minutes or until a toothpick stuck into the center comes out dry and clean.  Remove from oven, cool and cut into 16 equal pieces.  Larger pans will yield thinner bars; smaller will yield a taller, cake-like bar.

You can serve this as a cake if you prefer, topped with fresh whipped cream.  I love to do this during the Christmas Holidays.

NUTRITIONAL INFO:  Makes 16 bars, each contains:

58 calories, 1.82 g fat, 7.0 g carbs, 1.24 g fiber, 5.77 g net carbs, 4.8 g protein, 118 mg sodium

Blueberry Coffeecake

blueberry0031(1)

A yellow cake recipe of KevinPa on Low Carb Friends forums 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.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

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 calories

22 g  fat

10.91 g  carbs, 5.39 g  fiber, 5.62 g NET CARBS

10.99 g  protein

207 mg sodium

 

Cream Cheese Tea Cakes

Click to enlarge (with my lime frosting + food coloring)

Click to enlarge (with my lime frosting + food coloring)

Texture Closeup

This recipe evolved from an accident in preparing a recipe of CarolynF (on Low Carb Friends) for cream cheese sugar cookies.  I changed up the flours quite a bit, doubled the cream cheese and molded them into little Christmas Tree- shaped tea cakes.  They were WONDERFUL!  They reminded me of the  traditional cream cheese brownies in texture.  This recipe is not suitable until the grains rung of OWL.   Unfrosted, these would be great served warm with some jam, marmalade or preserves and a nice cup of tea.

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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS: 

2 sticks unsalted butter, softened

8 oz. cream cheese, softened

1 large egg

1½ tsp. vanilla extract

¼ tsp. salt

¼ c. Jennifer Eloff’s Splendid Low Carb Bake Mix:  http://low-carb-news.blogspot.com/2008/08/bake-mix-substitutions-to-customize-to.html

1½ c. Carbquick bake mix (or 1½ c. more of the Mix above)

3 T. coconut flour

2 T. oat fiber (not oat flour or oat bran)

1 c. granular Splenda (or equivalent sweetener)

2 T. erythritol

Frosting, preserves or jam of your choice (optional)

DIRECTIONS:   Preheat oven to 350º.  In large mixing bowl, cream together the softened cream cheese, butter, Splenda, erythritol and egg until smooth.  Add salt and vanilla.  Add Carbquick, Jen’s low-carb mix, coconut flour and oat fiber and stir into a smooth dough-like batter.  Using either mini-muffin pans or silicone molds, spoon mixture into molds, tamping down level with a small spoon or your finger.  I used two Wilton silicone molds, slightly overfilled and then raked the straight side of a knife over the top to smooth them even with the pan surface.  These rise only slightly above the original dough level:  (this pan is 5/8″ deep).  I got mine at Tuesday Morning, but they are available here:  http://search.yahoo.com/search?p=christmas+tree+silicone+mold&ei=UTF-8&fr=chrf-yff13 and possibly other sources.Set silicone pans on a baking sheet and bake in preheated 350º oven for about 18 minutes or until they are beginning to lightly brown.  Allow to cool slightly and “set up” before pushing them gently up and out of the silicone pans.  If using mini muffin tins, fill about 3/4 full.  These are so buttery the pans will not need greasing.  They should tip out just fine with the assistance of the tip of a knife.   Serve warm with marmalade or jams or cool with your favorite frosting.

NUTRITIONAL INFO:  Makes 36 tea cakes, each contains:  (does not include frosting or toppings)

84 calories

8.54 g  fat

3.65 g  carbs, 2.83 g  fiber, .82 g  NET CARBS

2.0 g  protein

65.8 mg sodium

Sock-It-To-Me Cake

 

Click to enlarge

Sock-It-To-Me Cake

This is 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

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

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. CarbQuick 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

 

Individual Orange Cake

Click to enlarge

Click to enlarge

I don’t like having cake leftover offering repeated temptations, so I’m developing individual versions that just serve one person (or 2) so when it’s gone, it’s gone.     I like this served warm with butter for breakfast, or iced for dessert.  When doing citrus desserts, rather than extracts, I like to use Boyajian Citrus Oils. They pack a stronger flavor punch and the tiny bottles last forever it seems.  I have seen this at high end grocery stores, but ordered my set of lemon-lime-orange direct from Boyajian on-line some years ago.  http://www.boyajianinc.com/citrus.html  I absolutely LOVE the stuff for baking!   Best $10 you’ll ever spend for cooking.  This recipe is not suitable until the grains rung of OWL.  Please note that oat fiber is NOT the same thing as oat flour or oat bran.  Those are considerably higher in carbs.  Oat fiber, virtually pure fiber, is a carb wash.  It can be ordered on-line from Netrition.com or Honeyvillegrains.

INGREDIENTS:  

1 T. melted butter, unsalted

2 eggs, beaten

1/8 tsp. Boyajian Orange Citrus oil (or ¼ tsp. orange extract)

1 tsp. grated orange zest

2 T. golden flax meal

2 T. almond flour

2 tsp. oat fiber

6 drops liquid Splenda

2 pkts. stevia sweetener

½ tsp. baking powder

DIRECTIONS:   In a 4″ ramekin or 5″ glass baking dish, melt the butter in a microwave for 30 seconds.  Beat in the egg, liquid Splenda and Boyajian orange oil.   Add orange zest and stir again.  Now add dry ingredients and stir until batter is smooth.  Microwave on HI for about 1 minute 20 seconds or until done in the center.  Cool a minute and using a knife tip,  gently loosen and tip out onto plate.  Slice and serve or frost if desired.  This is good with my orange cream cheese frosting with a couple tablespoons of whipped cream blended in.

OPTIONAL FROSTING:  4 oz. cream cheese, liquid Splenda to taste (5-6 drops), 1 tsp. orange zest, 1 T. juice of orange and 1 drop each yellow and red food coloring.  This adds approximately .5 Net Carb per tablespoon to the per serving numbers below.

NUTRITIONAL INFO:   Makes 2 servings with each containing:  (this does not include the frosting)

168 calories

15 g fat

7.05 g  carbs, 4.75 g  fiber, 2.3 g  NET CARBS

6 g  protein

280 mg sodium

12% RDA Vitamin A, 14% B12, 15% calcium, 13% copper, 18% iron, 10% magnesium, 10% manganese, 20% phosphorous, 12% riboflavin, 17% selenium, 12% thiamin, 7% zinc, 95 mg potassium

Orange Marmalade Cake

Orange Marmalade Cake

Orange Marmalade Cake

This cake came out so moist, icing is just not needed!  I made my first ever attempt at a low-carb marmalade this week and it made so much, I decided to use small jar of it in making this absolutely delightful cake.  Mmmmm was it ever good.   My husband, who is rarely vocal about my low-carb baking, just LOVED this cake!

This cake is not suitable until you get to the higher fruit rung of OWL as the marmalade is made with the whole orange and not just the peel.  You can of course, substitute lemon or lime marmalade into this recipe, but it may require quite a bit more sweetener, since they are naturally more tart.   🙂

For more delicious low-carb dessert recipes, visit international cookbook author, Jennifer Eloff, and her team of outstanding low-carb chefs who together, collaborated to bring you a ton of delicious low-carb recipes in their best-selling cookbooks LOW CARBING AMONG FRIENDS.  Click the link to go to their Facebook page, where you’ll see a preview of what’s to come in these wonderful cookbooks.  You can order the entire 5-volume set or individual volumes at Amazon or here.

DISCLAIMER:  I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so simply because I believe strongly that you would love to add them to your low-carb recipe file.  Every recipe in these books I’ve tried has been delicious!  And a girl just can’t have too many good recipes, now can she?   🙂

INGREDIENTS: 

1 c. almond flour

½ c. coconut flour

2 T. oat fiber (not oat bran!  Oat fiber is not 100% certified gluten free)

½ c. erythritol

½ c. granular Splenda (use liquid Splenda to lower carbs even more)

¼ tsp. salt

2 tsp. baking powder

2 pkts. stevia

3 T. melted butter

1 c. my sugar-free Orange Marmalade

2 tsp. vanilla

7 eggs, beaten

DIRECTIONS:   Preheat oven to 350º.  Measure and stir dry ingredients into large mixing bowl.  Add wet ingredients and stir well.  Pour into a deep, buttered round cake pan, Bundt or angel food cake pan.  Bake in a 350º oven for 40-50 minutes.  Test for doneness with a toothpick at the center.   Allow to totally cool before attempting to remove from the pan, as this, like most large low-carb cakes, is a bit fragile when still warm.

NUTRITIONAL INFO:   Makes 10 servings, each contains:

189 calories

13.6 g  fat

10.83 g  carbs, 5.11 g fiber, 5.72 g  NET CARBS (less if you use liquid Splenda)

8.54 g  protein

246 mg sodium

40 mg potassium

19% RDA Vitamin B12, 91% C, 24% iron, 88% phosphorous, 15% riboflavin, 20% selenium

Miniature Black Forest Cake

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.

Although this recipe is not in the cookbooks, more delicious low-carb cakes and desserts 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: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

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 calories

28.95 g  fat

24.32 g  carbs, 5.85 g  fiber, 18.47 NET CARBS (You can maybe cut into 5-6 servings for a lower carb count)

17.0 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.  That’s one reason I always do the bigger cake version for company. 🙂

Individual Lime Cake

Individual Lime Cake

Individual Lime Cake

I don’t like having cake leftover that tempts me to eat it too often, so I continue to come up with 1-2 serving individual cake recipes.  When it’s gone, it’s gone. That works best for me.   This lime cake is wonderful frosted with my lime frosting: https://buttoni.wordpress.com/2010/10/16/lime-frosting/  When doing citrus desserts, rather than extacts, I like to use Boyajian Citrus Oils. They pack a stronger flavor punch and the tiny bottles last forever it seems.  I have seen this at high end grocery stores, but ordered my set of lemon-lime-orange direct from Boyajian on-line some years ago.  I just had to place a new order this past week, but this tiem I ordered the larger bottle of just the lime and orange, as I use those the most. I absolutely LOVE this flavor oil for baking.  It’s just like biting into the citrus peeling and in fact is purr oil extracted from the peeling!  This is the set of Boyajian oils I started out with and it’s a nice starter set: http://www.boyajianinc.com/boxCitrus.html   This recipe is not suitable until the grains rung of OWL due to the oat fiber.

Many more delicious low-carb dessert recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ latest cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you oodles of delicious recipes you are going to want in your collection.  Even a few of my recipes are there! Order your set of cookbooks (also available individually) TODAY from Amazon or here:  http://amongfriends.us/order.php

DISCLAIMER:  I do not get paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:  

1 T. melted butter, unsalted

2 eggs, beaten

Few drops of Boyajian lime oil (or 1/4 tsp. lime extract, or 1T. lime juice)

1 tsp. grated lime zest

2 T. golden flax meal

2 T. almond flour

2 tsp. oat fiber (omit if gluten free)

6 drops liquid Splenda

2 pkts. stevia sweetener

½ tsp. baking powder

DIRECTIONS:   In a 4″ ramekin, cereal bowl, or individual cake pan, melt the butter in a microwave for 30 seconds.  I used a latex 5″ mini cake pan.

Beat in the eggs, liquid Splenda and lemon oil.   Add lime zest and stir again.  Now add dry ingredients and stir until batter is smooth.  Microwave on HI for about 1 minute 10 seconds or until done in the center.  Tip out onto plate, cool before frosting.  Garnish with a bit of grated lime zest and serve.

NUTRITIONAL INFO:   Makes 1 cake (actually 2 servings).  The entire cake contains: (does not include any frosting)

337 calories

29.5 g fat

14.1 g  carbs, 9.5 g  fiber, 4.6 g  NET CARBS (2.3 g if you only eat half!)

12 g  protein

571 mg sodium

Individual Lemon Cake

Individual Lemon Cake 0053

I don’t like having cake leftover offering repeated temptation, so I’m developing individual versions that just serve one person (or 2) so when it’s gone, it’s gone.  🙂

I like this served warm with butter for breakfast, or iced for dessert.  When doing citrus desserts, rather than extracts, I like to use Boyajian Citrus Oils. They pack a stronger flavor punch and the tiny bottles last forever it seems.  I have seen this at high end grocery stores, but ordered my set of lemon-lime-orange direct from Boyajian on-line some years ago.  I absolutely LOVE the stuff for baking!

This recipe is not suitable until the grains rung of OWL.  Please note that oat fiber is NOT the same thing as oat flour or oat bran.  Those are considerably higher in carbs.  Oat fiber, virtually pure fiber, is a carb wash.  It can be ordered on-line from Netrition.com or Honeyvillegrains.

Individual Lemon Layer Cake

Baked in 4×4 dish, cut into layers and frosted.

OPTIONAL FROSTING:  Substitute lemon juice and zest into this recipe .

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: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:  

1 T. melted butter, unsalted

2 eggs, beaten

1/8 tsp. Boyajian lemon oil (or ¼ tsp. lemon extract)

1 tsp. grated lemon zest

2 T. golden flax meal

2 T. almond flour

2 tsp. oat fiber

6 drops liquid Splenda

2 pkts. stevia sweetener

½ tsp. baking powder

DIRECTIONS:   In a 4″ ramekin or small bowl, melt the butter in a microwave for 30 seconds.  Beat in the egg, liquid Splenda and lemon oil.   Add lemon zest and stir again.  Now add dry ingredients and stir until batter is smooth.  Microwave on HI for about 1 minute 10 seconds or until done in the center.  Tip out onto plate, slice and serve.  This would be good with a lemon cream cheese frosting.  See my Lime Frosting and just substitute lemon zest/juice for the lime in that recipe.

NUTRITIONAL INFO:   Makes 2 servings, each contains::

168 calories

15 g fat

7.05 g  carbs, 4.75 g  fiber, 2.30 g  NET CARBS

6 g  protein

280 mg sodium

Individual Cinnamon Coffee Cakes

Individual Cinnamon Coffee Cake

Click pic to enlarge

This is just one of many ways you could use my Individual Vanilla Cake recipe.  You could even take a bit of chopped nuts and cinnamon and add to the bottom of the cake pan before filling with batter and bake some nuts right on the very crown of your coffee cake.  This is not suitable until you get to the grains rung of OWL.  Please bear in mind the nutritional info below does NOT include any nuts you might choose to add to these.

INGREDIENTS:

1 recipe Individual Vanilla Cakes:  https://buttoni.wordpress.com/2011/06/12/individual-vanilla-cakes/

1/8 tsp. ground cinnamon

1 T. butter

DIRECTIONS:    Preheat oven to 350º and grease pans.  Make Vanilla cakes per recipe instructions. If you want to add chopped nuts, I would recommend adding them to the bottom of your pans before filling with batter to bake.  That way the nuts will be cooked right on top of the cake itself! When cakes have cooled just enough to remove from pans (mine are non-stick, so that’s just a few minutes), place on serving dish.  Slice laterally and spread ½ T. butter on each.  Replace top half of cake and top with remaining ½ T. butter.  Sprinkle with cinnamon and serve warm with fresh brewed coffee.

NUTRITIONAL INFO:   Makes two individual coffeecakes, each contains:

316 calories

26.8 g  fat

17.2 g  carbs, 10.7 g  fiber, 6.4 NET CARBS

17.5 g  protein

551 mg sodium

54% RDA Vitamin B12, 29% A, 22% calcium, 21% copper, 38% iron, 41% phosphorous, 45% riboflavin, 61% selenium and 192 mg potassium

Individual Vanilla Cakes

 

Click to enlarge

Click to enlarge

These came out quite tasty indeed.  The pic here shows some darker flecks of flax meal in them because I had mixed a little of the dark in my most recent purchase of golden.  Actually, I usually mix the two types of flax meal 50:50, but would obviously have preferred all golden for this particular recipe for color aesthetics.  These can be eaten as is, for a lovely plain cupcake, or sliced laterally into two portions used for serving strawberry shortcake, or topped with your favorite low-carb frosting.  These are NOT suitable until the grains rung of OWL.

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 her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

¼ c. + 3 T.  Carbquick bake mix, sifted (substitute Jen Eloff’s Gluten Free Bake Mix for gluten-free version)

2 T. golden flax meal (dark will work, but won’t be very pretty and will taste nuttier)

1/3 c. granular Splenda

1 tsp. baking powder

½ tsp. Fiberfit liquid sucralose (or 1/8-¼ tsp. liquid stevia)

Pinch salt

2 eggs, beaten

2 tsp. melted butter

1 tsp. vanilla

DIRECTIONS:  Spray or lightly oil 2 large muffin cups or individual cake pans and set aside.  Preheat oven to 350º.  Using a strainer, sift about ½ c. Carbquick bake mix onto a paper towel.  Use your fingers in the strainer to help if need be, as it doesn’t sift as nicely as flour.  You want to remove all the fat from the Carbquick.  Discard the bits of fat.  Spoon the sifted Carbquick into a ¼ c. measuring cup and place in a  clean mixing bowl.   Now spoon out 3 level tablespoons more of the sifted Carbquick and also add to the bowl.  Return any extra on the paper towel to the box.  Next add flax meal, Splenda, salt and baking powder.   In a smaller bowl, beat the eggs with the oil/butter and vanilla.  Add to the dry ingredients and beat the batter well with a spoon.    Pour batter evenly into the two pans or muffin cups.  The cups will be about 1/2 full.  Place the individual pans onto a small baking sheet and pop into a 350º oven for 20 minutes.  As ovens vary, check them at 15 minutes.  When done, a toothpick stuck into the center will come out clean and dry.  Partially cool before attempting to remove from pans.   My two little pans are non-stick and they lift right out with my bare hands.  They are Wilton brand I found at Hobby Lobby in the cake decorating area.   Here’s my mini cake pan.

Click to enlarge

Click to enlarge

NUTRITIONAL INFO:    Makes 2 cakes, each contains:

188 calories

15.35 g  fat

16.55 g  carbs, 10.6 g  fiber, 5.95 g  NET CARBS

11.25 g  protein

481 mg sodium

 

Individual Angel Food Cakes

Click to enlarge

Individual Angel food Cake

Angel Food Cake is not my personal favorite when it comes to cake, but many low-carbers like them and have asked for a good recipe.  I’ve hunted all over the net these last two years for a decent low-carb version, but the only two I’ve tried were awful.  In fact, the base recipe I used for this was awful:  dense, not very white inside and fell to half its height when it cooled.  But I totally changed it up with a different flour substitute, added a bit of leavening besides the egg whites themselves (which is all the original recipe used for leavening) and VOILÀ!  A cute little, tasty, respectable version of the real thing. It was white inside, spongy as expected, not too sweet and did NOT fall when it cooled!  It also sliced nicely once cooled for the potential of adding a frosting layer, or for serving open-faced for fruit shortcakes.  If you really want to cut the carbs in this, just eat one lateral slice (half has only 2.27 net carbs!).  These are not acceptable until the grains rung of OWL.

Those accustomed to substituting liquid sweetener to cut carbs, that might be tricky in an angel food cake, which is mostly egg white and very little flour.  I think the granular Splenda may be essential to assist in the rising and “grabbing” of the side walls of the cake pan myself. If you try that substitution, the cake could fail to “hang on” to the pan and not rise at all or possibly fall before it even comes out of the oven.  Please post back how that goes it you try that.  I’d be curious to know your results.

This is what the inside looked like.  Not quite as smooth as commercial angel food, but MUCH better than my first two trials.

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 your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1/3 c. Carbquick bake mix, sifted (1/3 c. Jen Eloff’s  Gluten Free Bake Mix for gluten-free version)individual-angel-food-cake-insiide-view

1/3 c. granular Splenda (or equivalent sweetener of your choice)

Pinch salt

4 egg whites

3/4 tsp. baking powder

3/4 tsp. almond extract

Mini Angel Food Cake Pans (Wilton brand  found at Hobby Lobby)

Mini Angel Food Cake Pans (Wilton brand found at Hobby Lobby)

DIRECTIONS:   Grease two individual angel food pans with spray or a dab of butter or coconut oil and set aside.  Mine are Wilton brand angel food cake pans with the lift-out insert I found at Hobby Lobby in the cake decorating area.   They hold about 1 cup of batter, so if you don’t have the type of pan I used, an extra large muffin cup may work for you.  You’ll just have to try that out, as I really don’t know for sure.

Now back to the cake itself.  Preheat oven to 350º.  Sift the Carbquick into a bowl (assist a bit with your fingers in the sieve as is won’t sift like real flour).  Discard all the bits of fat collected in the sieve.  Add Splenda and salt to the Carbquick, stir and set this aside for a few moments.  In another clean, dry medium bowl  beat the egg whites (with a pinch of cream of tartar if you like) until they will make peaks that stand up when you lift the beaters up out of them but are not really stand straight up yet, known as soft peaks.  Place the sifter over the egg white bowl and pour a couple tablespoons of the dry ingredients through the sifter, letting it fall onto the egg whites.  Fold into the egg whites carefully, so as to not deflate the whites (though they will deflate some).  Repeat sifting small amounts of dry ingredients over the whites until all has been slowly folded in.  Dribble the extract over the whites and fold that in as well.       Do not overwork the batter!  Gently pour into the two greased pans, scraping every little bit of batter out of your bowl.   Try to divide the batter as equally between the two as you can.   Set the mini pans onto a baking pan and bake at 350º for about 20-24 minutes.  Ovens vary, but do not open oven until you’re at at least 20 minutes I would think, lest the draft causes them to fall on you.  Angel food cakes are very touchy that way.   Remove from oven and totally cool before attempting to loosen and remove from pan.  Serve as is, or sliced laterally with fruit and whipped cream on top, or with your favorite sauce or frosting.

NUTRITIONAL INFO:   Makes two mini cakes.  Each cake contains:

73 calories

.1 fat (This assumes you got most of the fat chunks out of the Carbquick)

12.55 carbs, 7 g  fiber, 5.55 NET CARBS

10.2 g  protein

436 mg sodium

Boston Cream Pie

Boston Cream Pie

I’ve often wondered why they call this dessert a “pie”.  I’ve always figured it was because pie tins were more available than the type of cake pan we think of today when this dish was created by a Boston chef. It’s my husband’s favorite cake, actually.  He asked me if I thought I could make a low-carb version of his favorite cake and I decided to give it a try.  This famous dessert is only as good as the cake it’s made with.  And the only yellow cake recipe I’ve tried since starting my low-carb journey two years ago is Nancy’s 3 Minute Vanilla Cake on Linda Genaw’s site.  So I thought that would be a good starting point.  I baked two of those (slightly modified) in 6″ ceramic quiche dishes.

I actually had about half a batch of my current favorite low-carb chocolate frosting in the freezer, so I just defrosted it to use.  For the cream filling, I used vanilla sugar-free pudding mix, changing how I make it.  Cake was quite good and here’s a pic of the whole cake.  This recipe is not suitable for Induction.

CREAM FILLING:  Whisk the following well in a small bowl.  Chill for 20-30 minutes.

½ package sugar-free vanilla pudding powder

¼ c. heavy cream

½ c. water

If you prefer to make your pastry cream from scratch, I would recommend DJfoodie’s Pastry Cream recipe, but the stats below were calculated on the cream made with the dry pudding powder.

CHOCOLATE FROSTING:  Make a recipe of this frosting and use 1/2 of it to frost this small cake.  Refrigerate or freeze the remaining half for other uses.  Exactly 1/2 of the recipe has been calculated in the nutritional info below.

CAKE INGREDIENTS:

4 T. butter, unsalted

2 eggs, beaten

4 T. water

½ c. granular Splenda (or equivalent liquid sweetener)

¼ c. golden flax meal

¼ c. almond flour

2/3 c. whey protein, unflavored, unsweetened

1 tsp. vanilla extract

1 tsp. baking powder

DIRECTIONS:   In your microwave, melt 2 T. of the butter in each of two small 6″ quiche dishes.  Add 1 beaten egg and 2 T. of water to each dish.  Stir well to blend.  Next add to each baking dish: ¼ c. Splenda (or equivalent liquid sweetener) , 2 T. flax meal, 2 T. almond flour, 1/3 c. whey protein, ½ tsp. vanilla extract and ½ tsp. baking powder.  Stir well until completely smooth.  Microwave each layer for about 70 seconds or until center is dry and spring back when touched.  Remove and cool slightly.  Using a flexible spatula, gently tip/lift out layer to your serving plate.

Remove cream from refrigerator and stir once for smoothness.  Gently spread a ¼-½” layer of cream onto bottom layer of cake, which may not use it all up.  If you’ve got kids, not a problem.  They’ll be happy to take care of the leftovers for ya!  😉  Don’t get the cream too close to the edges of the cake or it will ooze out when layer #2 goes on.

Gently remove second cake from the dish and set it carefully on top of the cream layer.  Slightly press to seat it well.  Now spread a thin layer of frosting on the top of the cake.  Frosting the sides is tricky, as the cream tends to want to ooze out and mix with the frosting.  Not a problem, just smooth such spots back and forth and the cream and frosting will blend and nobody will ever know but you.  😉

Store uneaten cake in the refrigerator.  Chill cake for 30 minutes or so to set the frosting and it’s ready to serve.  I find this cake gets firmer when totally cold, so the next day, if any leftover, I like to pull it out of the fridge for an hour before serving so the cake and frosting return to their softer state.  🙂

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 your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

NUTRITIONAL INFO:  Makes 6 servings, each contains:  (Carbs will be lower if you use liquid sweetener)

271 calories

23.1 g  fat

8.7 g  carbs, 2.22 g  fiber, 6.48 g NET CARBS

12.73 g protein

250 mg sodium

SPECIAL NOTE:  For those that want a bigger slice (with a higher carb price to pay):  1/4 of the cake=406 calories, 13.05 carbs, 3.33 g fiber, 9.72 g NET CARBS, 19.1 g protein, and 374 mg sodium.

Orange Pound Cake

Orange Pound Cake

This cake is quite dense like a good pound cake should be.  It can be made as an orange pound cake, or you can substitute lemon juice and lemon zest for a lemon pound cake, or lime juice and lime zest for a lime pound cake.  This cake is lovely with a cup of good coffee or as a dessert with a dollop of sweetened whipped cream or a citrus glaze on top.   If you are avoiding wheat (Carbalose is low-carb flour), I would substitute in about 3/4 c. almond meal, bearing in mind the texture of this cake will likely be different with that substitution.  And of course, you will always have to recalculate net carbs making any substitutions.  This recipe, as written, is not suitable for Induction.  By the way, the Boyajian Citrus Oils I use in my baked goods is well worth the investment for the three-flavor sampler box.  They have lasted me for ages and are the best citrus flavorings I’ve ever used!

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: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1½ sticks unsalted butter, softened

4 oz. cream cheese, softened

4 beaten eggs

½ c. + 2T. vanilla whey protein (I use Body fortress)

½ c. + 2T. Carbalose flour (or 2/3 c. Jennifer Eloff’s gluten-free bake mix)

juice of ½ small orange

zest of l small orange (about 1 T.)

1/8 tsp. Boyajian Orange Oil  or 1/2 tsp. orange extract

½ tsp. xanthan gum

1 T. oat flour (grind from 100% gluten-free oats for gluten-free version.  DO NOT use higher-carb oat bran!)

2 T. oat fiber (or 2 T. more oat flour for gluten-free version)

1 tsp. baking powder

1 tsp. cream of tartar

½ c. each granular Splenda and erythritol

DIRECTIONS: Preheat oven to 350º.   Soften cream cheese and butter and blend the two together until very smooth.  Beat in the 4 eggs, fruit zest and juice.  Now add in the Splenda and erythritol.  Stir well.  Measure and add in all dry ingredients and beat batter 8-10 times with wooden spoon until smooth.  Using rubber spatula, scrape batter into 5×8″ oiled loaf pan and spread batter evenly in pan.   Bake at 350º for about 40-45 minutes, checking at 35 minutes, as ovens can vary.  Toothpick test center for doneness.

NUTRITIONAL INFO: Makes twelve ½” slices, each containing:

203 calories

16.7 g  fat

5.68 g carbs, 2.31 g fiber, 2.37 g NET CARBS

7.03 g protein

89 mg sodium

Individual Zucchini Cake

 

Click to enlarge

Click to enlarge

 

This little cake is a modification of the Muffin in a Minute recipe.  This is an Induction friendly recipe.

INGREDIENTS:

1 tsp. melted butter

1 egg

1 tsp. DaVinci vanilla S/F syrup or vanilla extract

1 T. cream

1 oz. (about 3 T.) grated zucchini, squeezed dry

¼ c. flax meal (I use dark)

1 tsp. oat fiber

½ tsp. baking powder

1 pkt. stevia or Splenda

1 pkt. Truvia

1 tsp. cinnamon

Pinch nutmeg

DIRECTIONS: Melt butter in small bowl or medium ramekin.  Add egg and beat well.  Stir in DaVinci S/F syrup or vanilla.  Add cream and grated zucchini and stir all wet ingredients together well.  Add flax, baking powder, sweetener cinnamon and nutmeg.  Stir again, scraping down sides of bowl.  Microwave on HI for about 70 seconds.  With a knife tip, loosen and tip out of bowl to cool.  Serve with my Lime Frosting recipe:  https://buttoni.wordpress.com/2010/10/16/lime-frosting/.

NUTRITIONAL INFO: Makes 1 serving which contains:

290 calories

22.6 g  fat

12.0 g  carbs

9.4 g  fiber

3.6 g NET CARBS

12.8 g  protein

293 mg sodium

Individual Apple Cake

 

Click to enlarge

Click to enlarge

My husband asked for an apple cake last night, and I modified the Muffin in a Minute recipe to come up with a quick cake for him.  With my last apple in the house, I came up with a tasty result I share below.  This recipe is not suitable for Induction due to the grated apple.  But you could just omit the apple or perhaps substitute grated zucchini instead.

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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 tsp. melted butter

1 egg

1 tsp. DaVinci vanilla S/F syrup or vanilla extract

1 T. cream

3 T. grated apple

¼ c. flax meal (I used dark)

½ tsp. baking powder

1 pkt. stevia or Splenda

1 tsp. cinnamon

Pinch nutmeg

DIRECTIONS: Melt butter in small bowl or medium ramekin.  Add egg and beat well.  Stir in DaVinci S/F syrup or vanilla.  Add cream and grated apple and stir all wet ingredients well.  Add flax, baking powder, sweetener cinnamon and nutmeg.  Stir well.  Microwave on HI for about 70 seconds.  With a knife tip, loosen and tip out of bowl to cool.  Serve with butter or your favorite cake frosting.

NUTRITIONAL INFO: Makes 1 serving which contains (does not include any icing):

298 calories

22.6 g  fat

15.6 g  carbs

9.7 g  fiber

5.9 NET CARBS

12.1 g  protein

294 mg sodium

Individual Chocolate Cake

Individual Chocolate Cake

Individual Chocolate Cake

We low carbers are familiar with the famous Muffin in a Minute, lovingly referred to as a MIM.  I tinkered around with this recipe to come up with a pretty good chocolate cake.  This is the final result.   This recipe has 5.9 net carbs with the oat fiber, and only 6.0 net carbs without it.  So you don’t have to use it, but including it it gives the cake a nicer texture and visual surface appearance than the one I baked without it.   You can make this with all dark flax meal if you want it to appear darker in color.  I couldn’t tell any difference in the flavor either way.  The glycerine is to improve sweetness and moisture but is not absolutely essential.  If you’re not familiar with glycerine, this snippit may help:  http://www.netrition.com/now_glycerine_page.html. This recipe is not acceptable for Induction unless you leave out the oat fiber.  As you can see by the nutritional info below, this cake is also very GOOD for you! 🙂

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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

2 tsp. oat fiber

2 T. golden flax meal

2 T. dark flax meal

½ tsp. baking powder

1½ T. cocoa powder

1 pkt. stevia + 8 drops liquid Splenda (chocolate items need more sweetener)

1½ tsp. vanilla

1 beaten egg

2 T. melted butter

1 T. strong coffee (already brewed)

pinch salt

1 tsp. vegetable glycerine (optional)

DIRECTIONS: Melt butter in microwave in a medium ceramic ramekin or small bowl .  Next stir in cocoa until blended.  Now beat in the egg and add the coffee, vanilla and glycerine.  Blend all these wet ingredients well.  Add the flax meal, baking powder, salt and oat fiber.  Beat the batter with a fork a minute or so to really blend well.  Microwave on HI for 1 minute 13 seconds.  Time may vary due to microwave differences.  When cool, slice and enjoy with sweetened whipped cream.

NUTRITIONAL INFO:  Serves 1, each serving contains:  (I sometimes share this with my husband, which halves the figures below for each person.

478 calories

40.8 g  fat

18.6 g  carbs

12.7 g  fiber

5.9 g  NET CARBS

13.3 g  protein

525 mg sodium

 

Whey-Psyllium Lemon Pound Cake

Whey-Psyllium Lemon Pound Cake

Whey-Psyllium Lemon Pound Cake

I took a cinnamon breakfast cake recipe of Suzanne Sommers and modified it into a lemon cake.  This would be  wonderful iced with whipped, sweetened cream to which you add some Coconut extract.  I know this sounds like a lot of butter, I thought so too.   But I made the cinnamon cake first with only one stick and it came out a bit dry.  So it definitely needs the amount of butter I call for below.   The cinnamon version I baked in a brioche pan and it rose MUCH higher.  Not sure if it was the smaller diameter pan, or the less butter that made that noticeable difference.  But the lemon version I created was really tasty and textured just like my Mom’s pound cakes years ago.  I’ll be tinkering with this recipe again in future, including trying it in a loaf pan.  May try a little oat fiber in it next time in lieu of the psyllium husks, which I included just for more fiber.  This recipe is OK for 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 each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

2 sticks (1 c.) unsalted butter, softened

4 oz. cream cheese, softened

1 c. granular Splenda

1 T. erythritol (or 1 T. equivalent other sweetener)

3 eggs, beaten

1 c. + 1 T. vanilla whey protein powder (I used Body Fortress, 3 g carbs per scoop.)

1 tsp. baking powder

1 tsp. cream of tartar

juice of 1 lemon

grated zest of 1 lemon

1/2 capful Boyajian lemon oil or 1/4 tsp. lemon extract

½ T. (5 grams) psyllium husk fiber (I used Konsyl brand)

DIRECTIONS:  Preheat oven to 350º.  Cream softened butter and cream cheese together until smooth and well blended.  Add Splenda and erythritol.  Next add beaten eggs, lemon juice and zest and if using it, the Boyajian oil.  Add all dry ingredients and beat with whisk until batter is smooth.  Pour into greased cake pan (square, brioche, or extra deep round one).  Cake rises about 1½-2′ tall, depending on the pan.  Bake about 35 minutes, but time will vary with pan shape used and ovens.  Test center with toothpick to be sure center is done.

NUTRITIONAL INFORMATION: Makes 9 servings, each containing:

328 calories

27.37 g  fat

6.18 g  carbs, .97 g  fiber, 5.21 g  NET CARBS

15.6 g  protein

96 mg sodium

Apple Rum Cake

Click to enlarge

Click to enlarge

When we lived in Leavenworth, Kansas (back when I was in high school many moons ago), my family used to drive down to Kansas City occasionally and have dinner at Stevenson’s Apple Farm.   They used to make an Apple Nobby Cake that had tons of coarsely chopped pecans and rum in it that was served warm with rum-lace whipped cream.   Man, was it ever good!  Well, I made a cake this weekend that came quite close.   For the base cake, I used Linda Genaw’s Apple Cake, added pecans and rum and the result was very similar in taste.  Since the cake is made with almond flour, I think the pecans I added were overkill and will leave them out next time.   This is not induction friendly due to the almond flour, apple and  rum.

INGREDIENTS:

1 recipe Apple Cake batter:  http://genaw.com/lowcarb/apple_cake.html

2 T. good quality rum, like Meyers, Cruzan or dark Bacardi

1/4 tsp. nutmeg

2 T. lecithin granules (or oat fiber available from honeyvillegrains.com)

DIRECTIONS:

Mix Apple Cake recipe per Linda’s instructions.    Add rum, lecithin granules and nutmeg.  Stir well.  Pour into greased cake pan and Bake at 350º.  I found it took 60 minutes for my cake to get done doing a toothpick test in the center.  Allow to completely cool before attempting to invert cake, if planning to do so.  Serve slightly warm with whipped cream, if desired.

NUTRITIONAL INFO: Makes 9 servings, each containing:  (does not include whipped cream)

325 calories

28 g  fat

10 g  carbs

3.0 g  fiber

7 NET CARBS

9.0 g  protein

By Peggy Posted in Cakes

Black Forest Cake

0036-1This has been my signature dessert for many years.  I’ve revamped the original recipe to make it low-carb and Atkins friendly.  It is not suitable until the OWL legumes rung because the cake I use it a slightly modified version of the Healthy Flourless Chocolate Cake over on Lauren’s Healthy Indulgences wonderful blog (made with beans).  I’d be lying if I said this version is as good as the original sugar-flour version. But this is now a close facsimile of the original in my opinion.  This dessert is surprisingly light, so don’t be fooled by it’s rich appearance.  It always gets a thumbs up when I serve this to guests.   This is not a terribly sweet dessert even in its original sugar incarnation; nor is this low-carb version.   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 for the flavors to mellow.  As you blow your daily sweetener limit on this, and it’s a bit carb pricey, I usually only do this on very special occasions, like Valentine’s Day of our Wedding Anniversary.  🙂  If you’re wanting to enjoy this wonderful cake but there are only two of you, you might want to try my miniature version, that only makes 4-5 servings here:  https://buttoni.wordpress.com/2011/09/01/miniature-black-forest-cake/

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

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

CHOCOLATE MOUSSE INGREDIENTS:

1½ T. cocoa

½ pkg. (1 tsp.) unflavored gelatin

1 egg, beaten

1 ½ c. total heavy cream

2 T. + 1 tsp. total granular Splenda

½ tsp. vanilla

1 T. Kirschwasser

Combine cocoa with gelatin and ½ c. of the  heavy cream and beaten egg in a small saucepan.  Heat to boiling over medium heat and then remove from heat.  Add 1T.+ 1 tsp. of the granular Splenda, the Kirschwasser and stir well.  In a separate bowl, whip the remaining 1 c. heavy cream until very thick and add the remaining 1 T. Splenda and the vanilla, stirring well to blend. 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 and to let it thicken even more.

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.  Cut two wax-paper circles the size of bottom of two 9″ round cake pans.  Grease bottoms and sides of pans, place wax paper in bottom and grease those.

CAKE INGREDIENTS:

20 oz. black beans, drained and rinsed (about 1¼  15 oz. cans)

7 large eggs

2 T. water

1½ T. vanilla (yes, that much!)

3/4 tsp. salt

1 stick + 1 T. unsalted butter, softened

1 c. + 2 T. erythritol, powdered

2 pkts. stevia

½ c. + 1 T. unsweetened cocoa powder

1½ tsp. baking powder

3/4 tsp. baking soda

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 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 two prepared pans, spreading evenly out to the edges of the pan.  Be sure your oven shelf is level and level pans with a skewer if need be, as cake batter needs to be level in the pans.  Bake at 325º for about 40 minutes.  Ovens vary so check at 30 and 35 minutes to be safe.  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:

Whip 2¼ c. heavy cream.  I usually add 1 T. sugar-free vanilla pudding powder to the whipped cream to stabilize it and make it a bit stiffer but this is not necessary.  Add 1 tsp. vanilla and a few drops of liquid Splenda to taste.  Set aside while you cut the cakes.   Carefully run a knife around edges of cake to loosen from sides of pan.  Gently tip first cake out onto serving plate and remove waxed paper from the bottom.  With a long-bladed serrated knife, with a gentle sawing motion, carefully cut laterally each cake into two thin layers as even as you can get them.  When slicing cake layers, it’s easiest if you slice about halfway through and rotate cake as you move knife through and slice.  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 12″ rigid 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 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 1 c. of your sweetened 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 it 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 (2-4 hrs) before attempting to slice or the layers may slide apart on you.  To cover this cake if you don’t have a tall enough cake dome is put 4-5 toothpicks in the top and put two sheets of plastic wrap over the cake.  This keeps the plastic wrap from spoiling the whipped cream on top. 🙂   I recommend not trying try to cut servings smaller than 2″ wide or the layers may fall apart.  It absolutely WILL hold together if you cut decent-sized slices.  When done serving guests, you need to get the leftover cake back into the fridge promptly.    Enjoy!

NUTRITIONAL INFO: Entire cake has  3476 calories,  249 g fat,  170.7 g carbs,  40.6 g  fiber,  119 g protein and  130.1 net carbs.   I usually cut mine into 10 slices that are approximately 2 1/2″ to 2 3/4″ wide at the outer edge.  So I’m showing each serving below for 1/10th of the cake.  It is difficult to cut this cake into smaller slices, although when you taste it, you won’t be heartbroken about that fact.  LOL

Makes 10 servings, each contains:

357.6 calories

25 g  fat

17.24 g  carbs, 4.06 g  fiber, 13.18 NET CARBS

13 g  protein

376 mg sodium

 

By Peggy Posted in Cakes

Banana Almond Cake

banana cake

I developed a tasty almond cake that has since become a base for many other cake variations over the years I have been low carbing.  This is the Banana variation I came up with several years back.  This one is REALLY good! Very close indeed to my decades old recipe for Banana Nut Bread.  The lecithin is not essential and can be omitted.  I used it back them as a texture enhancer.  It’s available at most health food stores and various places on-line.  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 your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 ripe banana, mashed

½ c. CarbQuik Bake Mix

1 c. almond flour

4 T. lecithin granules (or you can omit)

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 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 and  serve.

NUTRITIONAL INFO: Serves 10, each serving contains:

187 calories

15.9 g  fat

8.5 g  carbs, 4.0 g  fiber, 4.5 NET CARBS

7.43 g  protein

146 mg. sodium

Almond Pound Cake

Almond Cake

Almond Cake

I came up with this tasty almond cake today! I was out of almond flour so had to grind my own almonds….that’s why the pic shows dark flecks in the batter.  The color will be much lighter using commercial almond flour.  Hubby gave it a thumbs up and he’s my toughest lo-carb critic.  It’s available at most health food stores and various places on-line.  Not acceptable until OWL.  This makes a wonderful banana, orange or lemon cake, by using those extracts instead of vanilla.  Add a little zest in addition to extract if making a lemon or orange version, for even better flavor.  Once you get to the fruits rung of OWL, ½ ripe banana mashed and added to this batter makes a lovely banana cake to which you can add a banana cream cheese frosting.  🙂  Store leftover cake in the refrigerator.  I discovered,  like many low-carb baked goods, this one does not keep well on the counter.  So be sure you store it in the refrigerator.

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INGREDIENTS:

½ c. CarbQuick Bake Mix (or Jennifer Eloff’s Gluten Free Bake Mix for a gluten-free version)

1 c. almond flour

2 T. oat fiber (or 2 T. certified 100% gluten-free oat flour for a gluten-free)

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 until smooth.  Add vanilla.  Add remaining ingredients and stir well with spoon.  Pour into greased deep round cake pan.  Bake at 350º for 45 minutes.  Toothpick test at center to be sure it’s done.  Cool and  serve.

NUTRITIONAL INFO: Serves 10, each serving contains:

176.6 calories

15.9 g  fat

5.8 g  carbs, 3.7 g  fiber,2.1 NET CARBS

7.3 g  protein

145 mg. sodium

Mesquite Cranberrry-Orange Brandy Cake

Click to enlarge

Mesquite Cranberry-Orange Brandy Cake

This moist cake reminds me a little of my grandmothers fruitcake, just not with all the high-carb candied fruit bits.  This cake has been modified several times now and I think I’ve got the ingredients just about right now.  Even my husband thought this cake had a nice texture and deep, rich flavor (thanks to the mesquite flour) and he’s not fond of  cakes like this AT ALL.  There is almost a smoky flavor to this coming from the mesquite flour.  This cake is light and fluffy, and not dense like traditional fruitcakes.  I think the addition of the oat fiber plays a major role in texture here, so don’t omit that. I order oat fiber from Honeyvillegrains.com.  I order my mesquite flour direct from Casa de Fruta http://store.casadefruta.com/mesquite-sale-c74.aspx.   This recipe is not acceptable until the grains rung of OWL.  Leftovers will keep best in the refrigerator, as with most low-carb cakes.  Lack of sugar means they just don’t keep as well at room temperature. This cake was baked in an 8½” x 3″ round latex cake pan shown below:

Click to enlarge

INGREDIENTS:

7/8 stick butter (7 T.)

1 ¼ c. granular Splenda

¼ c. brandy

¼ c. DaVinci coconut or vanilla sugar-free syrup

4 beaten eggs

½ c.  coarsely chopped fresh cranberries

2 T.  grated orange rind

3/4 c. chopped pecans

¼ c. unsweetened coconut

2 T. oat fiber

1 3/4 c. CarbQuick bake mix (or Jennifer Eloff’s Gluten Free Bake Mix for gluten-free)

4 T. mesquite flour

1 tsp. baking powder (yes, even though CarbQuick has some in it!)

DIRECTIONS:  Preheat oven to 350º.  Pour brandy over cranberries to soak while mixing up the cake.  Chop nuts.  Soften butter and beat with Splenda until smooth.  Add eggs beating well after each one.  Mix all dry ingredients in separate bowl and slowly add to egg mixture,  Stir well.  Now add in cranberry mixture, brandy and all, and the nuts.  Be sure batter is well-blended.  Pour into a sprayed round, deep cake pan (I used a small silicone sunflower-shaped pan that is about 3″ deep).  Bake in a preheated 350º oven for 50 minutes.  It is done when toothpick stuck in center comes out dry/clean.  Cake will be mounded in the middle at first fall back level as it cools.  Turn cake onto cake plate when fully cooled.

NUTRITIONAL INFO:  Serves 12, each serving contains:

203 calories

18 g  fat

15.75 g  carbs, 9.62 g  fiber, 6.13 g NET CARBS

6.1 g  protein

239 mg. sodium