Buttoni's Low-Carb Recipes

Archive for the ‘Cakes’ Category

This is what I made my husband for his Valentine’s Day treat.  He’s not going to have it until dinner but I think he’ll like it.  I used a little single serving cake recipe I worked up in 2009 when I first started Atkins for my starting point and just changed it up a bit as well as decorated it to make it special for the occasion.  The Jelly Bellies I decorated with for the holiday occasion are NOT included in the nutritional stats below. It is difficult to get chocolate desserts sweet enough with artificial sweeteners, so I find 2-3 in combination does the job better than just using one and increasing the amount.  Thus the 3 different ones in this.

This recipe is not suitable until you are closer to your goal weight in Atkins Pre-Maintenance or Maintenance as there is a wee bit of flour product in my bake mix.  Feel free to use any other low-carb bake mix you have on hand in this recipe.

INGREDIENTS:

¼ c. my Buttoni’s Low Carb Bake Mix (or other low-carb mix)

1T.+1tsp. cocoa powder (I used Hershey’s)

Dash salt

2 T. erythritol, granular

1 T. Splenda

Dash pure stevia powder (I use KAL brand)

1 T. melted butter

1 large egg, beaten

½ tsp. vanilla extract

DIRECTIONS:  Preheat oven.  Set your mini bundt pan on a small baking pan.  If you don’t own one, use a jumbo muffin cup or small, straight-sided ovenproof bowl.  Add the butter to your pan and pop in oven on a sheet pan to melt the butter as the oven preheats.  Take it out when butter melts and brush it up the sides of the bundt pan.  Then pour off the butter into a small medium mixing bowl.  Add the vanilla and egg and beat well.  Measure the dry ingredients onto the top of the wet and stir well.  Scrape into the buttered mini bundt pan, tap to settle the batter and put back into hot oven.  Bake for 20-22 minutes or until dry to the touch or toothpick comes out clean/dry.  Cool and frost if desired.  Since I wasn’t eating this, for my frosting I just melted a block of Lindt 70% chocolate with 2 T. butter and drizzled over cake.  The frosting is NOT included in the stats below.

NUTRITIONAL INFO:  Makes 1 mini cake which contains: (not including any frosting)

322 cals, 23.4g fat, 14.4g carbs, 4.9g fiber, 9.5 NET CARBS, 16.4g protein, 437 mg sodium

I had some blueberries in the fridge I really needed to use up, as I’m not eating sweets these days.  Hubby was griping I’d not baked anything in ages, so I made this old-fashioned buckle.  If you’re wondering where it got its name, when constructed  in frontier days, the fruit was placed on top of the cake.  The weight of the fruit would sink the berries during baking causing the cake around the edges of the buttered cast iron skillet to puff up and then fall inward over the fruit.  Nowadays, people often just stir the berries right into the cake batter, but they still sink, causing dimples in the top of the buckle.  Whichever way you construct yours, they are wonderful desserts.  If you are watching carbs even tighter, you can lower the amount of berries.  But traditionally they used a high ratio to batter in this popular frontier dessert.  This recipe is not suitable until you reach the late stages of Atkins carb re-introduction ladder.  Please note there is no sugar in this recipe as I am off all sweeteners.   It is sweet enough for me as written, but if you like things sweeter you could add ¼c. sugar equivalent of your favorite sweetener either to the batter or sprinkled on top just before baking.

INGREDIENTS: 

1 c. Buttoni’s Low Carb Bake Mix (or other low-carb mix of choice)

½ tsp. sea salt

Zest from 1 small lemon

2 tsp. fresh lemon juice

2 large eggs, beaten

½ c. (1 stick) butter, unsalted, melted in a 9″ cake pan

2 c. fresh blueberries

DIRECTIONS:   Preheat oven to 350º.  Measure out dry ingredients into a mixing bowl.  Grate lemon zest and add to bowl.  Add the went ingredients and the berries.  Stir to mix and moisten all ingredients well but do not over mix.  Spoon into the already greased round cake pan.  Pop into 350º oven for 15 minutes or just until batter spots are dry to the touch.  Do not over cook.  Serve warm.

NUTRITIONAL INFO:  Makes 6 srvgs., each contains: (based on my bake mix)

261 cals, 21.23g fat, 13.1g carbs, 3.6g fiber, 9.5g NET CARBS (use fewer berries for lower carbs), 8.6g protein, 256 mg sodium

 

 

 

 

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This was my mother-in-law’s favorite cake.  While still living in her own home, she made it every year at Christmas.  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.  Carbquik, much like Bisquick, has some flour in it, albeit specially processed to reduce the carb load. I order my Carbquik 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 10-volume set TODAY for special pricing! (also available individually) from Amazon or: here

INGREDIENTS:

2 T. granular Splenda

2 tsp. cinnamon

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

1½ c. CarbQuik or other low-carb bake mix (for gluten free, use 1½ c. more Jennifer’s Gluten-Free mix)

½ c. plain whey protein

2 T. golden flax meal

1 T. coconut flour

1 tsp. baking powder

½ c. + 2 T. erythritol

3 large eggs, beaten

3 T. sugar-free maple syrup

1/4 tsp. maple extract

4 T. melted butter, unsalted (for batter)

2 T. melted butter, unsalted (to drizzle on cake)

1 tsp. vanilla extract

liquid Splenda to equal 1/3 c. sugar (about 20 drops)

2 T. water

¼ c. + 1 T. heavy cream

DIRECTIONS:  Preheat oven to 350º.  PLEASE NOTE THIS IS NOT A FULL-SIZED 9″ CAKE.  Grease an 8″ round, deep cake pan or 8″ round ceramic baking dish (the Corning “French” vegetable dish I used is 8″ in diameter, 3″ deep and the cake rose all the way to the top without overflowing).   Mix 2 T. granular Splenda with cinnamon (and nuts, if using) on paper plate and set aside for now.  In a large mixing bowl,  measure and mix all the dry ingredients. In a separate mixing bowl, microwave melt the 4 T. butter.  Beat in egg and add all other wet ingredients and whisk until fairly smooth.  Stir wet ingredients into dry.     Blend well.   Drop approximately 1/3 of the batter onto bottom of baking dish by tablespoons sort of randomly.  Sprinkle with about 1 T. of the cinnamon topping.  Drop another layer of 1T. blobs of batter on top.  Again sprinkle with about 1 T. cinnamon topping.  Drop the final 1/3 of the batter on top in 1T. blobs and sprinkle with remaining cinnamon topping.  Drizzle 2 T. melted butter across top of cake evenly.  Pop into 350º oven and bake for about 30 minutes.  Gently remove from oven and check for doneness with toothpick stuck in center.  Mine took exactly 40 minutes.  It is done when toothpick stuck in center comes out completely dry.  Cool 5-8 minutes before tipping out onto serving platter.  Can be enjoyed either warm or cooled.

NUTRITIONAL INFO:  Makes 8 slices, each contains:

250 calories, 20.7 g  fat, 14.23 g  carbs, 9.96 g  fiber, 4.27 NET CARBS  (4.6 NC if you add 2 , oz. chopped pecans), 18.49 g  protein, 218 mg sodium

 

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

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

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

INGREDIENTS:

1 T. butter, melted

2 eggs, beaten

1 tsp. vanilla extract

¼ c. erythritol

4 pkts. stevia (I use Sweet Leaf brand)

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

1 tsp. glucomannan

1½ tsp. baking powder

¼ c. cocoa

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

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

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

NUTRITIONAL INFO:   Makes 12 tea cakes, each contains:

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

Banana Almond Cake

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

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order the complete 10-volume set and get deep discounts over single volume purchases.  Order your at Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1 ripe banana, mashed

½ c. CarbQuik Bake Mix

1 c. almond flour

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

1 tsp. baking powder

1 c. granular Splenda

5 eggs

1 stick butter

4 oz. cream cheese

2 tsp. vanilla

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

NUTRITIONAL INFO: Serves 10, each serving contains:

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

blueberry0031(1)

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

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  You will find many of my favorite recipes throughout all the volumes.  Order your 10-volume set TODAY for special discount prices! (books also available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1c. almond flour

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

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

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

3 tsp. baking powder

¼ tsp. salt

¼ c. granular erythritol

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

¼ c. coconut oil (or butter, softened)

3/4 c. sour cream

3 large eggs, beaten

2 T. heavy cream

1 tsp.  vanilla

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

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

NUTRITIONAL INFO:  Makes 8 servings, each contains:

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

 

photocat

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

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

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

INGREDIENTS:

1/3 c. coconut flour

2/3 c. almond flour

¼ tsp. sea salt

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

Granular sweetener to equal 3/4 c. sugar

5 drops liquid Splenda

3 T. coconut oil

1 stick unsalted butter

½ tsp. vanilla

Juice of 1 Meyer lemon (or regular lemon)

Zest of 1 Meyer lemon (or regular lemon)

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

8 large eggs, beaten

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

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

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


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