Category Archives: Desserts

Desserts, Recipes

An EZ Low Carb Sponge Cake

 

sponge cake

This is a basic, but very tasty sponge cake recipe that I created for my Tiramisu. But the cake itself can be used for other recipes that require a sponge-type cake. So I wanted to put the recipe by itself so it is easy to refer to when it comes up in other recipes and easy to find on this blog.

Sponge Cake

4 Eggs, large
4 oz. Cream Cheese
2 tablespoons Coconut Flour
1 tablespoon Vanilla Whey Protein Powder*
1/2 teaspoon Cream of Tartar
1/2 teaspoon Almond Extract
1 tablespoon Splenda or liquid Sucralose
3 tablespoon Sugar Substitute

* Protein powder gives the finished cake a little more texture and flavor from the vanilla flavoring as well as adding protein. It isn’t required, but is worth the effort.

Preheat oven to 300 F. For easier removal, cut parchment paper to fit the bottom of an 8×8 inch baking pan, then spray it with butter flavored cooking spray.  Be sure to spray up the sides.

Separate the eggs and put whites into a grease free glass or metal bowl. Put the yolks in a separate bowl and set aside. Beat the egg whites until they are foamy, then add cream of tartar and continue to beat until they form stiff peaks.

To the egg yolks, add cream cheese and mix together. Add coconut flour, whey powder, sugar substitutes and almond extract. Mix well until smooth.

Fold the egg yolk mixture, one third at a time, into the whites, being careful to not break down the air in the whites. With a soft (rubber or silicone) spatula, fold just until blended, then spoon the batter into the prepared baking dish. Use the back of the spoon to smooth the top of the cake.

Batter spread into a baking dish. A more shallow cake pan might work better.

Bake for 25 to 30 minutes until a golden brown. Cool, then turn out onto a bread board. Cut the cake in half through the middle to form two layers. Use a long serrated knife or a thread the width of the cake that you can just pull carefully throughthe middle. Try to get these are even as possible so the cake layers are equal.

Use to make a cream filled or low carb pudding filled cake.

Make this into 8 round puffs to make cream puffs.

Nutrition Info: (Whole Recipe – without whey powder)
Calories: 804 Fat: 100.4 g Net Carbs: 13.2 g Protein: 33.6 g

Nutrition Info: (1/8th Recipe – without whey powder)
Calories: 100.5 Fat: 12.6 g Net Carbs: 1.7 g Protein: 4.2 g

Posted on 12/14/2012 1:03 AM

Desserts, Recipes

Low Carb Pistachio Pound Cake

That sounds like a fantasy, doesn’t it? But it really is possible to make this moist, delicious pound cake and still be within your net carbs. This recipe was entirely inspired by the luscious pistachio muffins that came from the bakery of a local grocery store that I somehow miraculously managed not to eat, but I certainly coveted. Since I wanted one so much, I decided to come up with a pound cake recipe that would work to recreate the taste as closely as possible. Of course, I had to rely on someone who had actually eaten the muffin to tell me if it was close and she gave it the thumbs up!

The secret ingredient in this pound cake is the Pistachio sugar free pudding mix. I used Jell-o brand, but if any other brand is around 6 carbs per serving, it will work.

Pistachio Pound Cake with Pineapple Cream Icing

For the cake:
1 1/4 cups CarbQuick
3 tablespoons coconut flour
2 tablespoons vanilla whey powder (optional)
1 teaspoon baking powder
1/8 teaspoon salt
1 cup sugar substitute
1 package (1.4 oz.) sugar free pistachio pudding mix
1/2 cup butter or margarine, softened
3 large eggs
1 egg white (can use packaged egg whites)
1/4 cup heavy cream
1/2 cup water
1/4 cup canola oil

Preheat oven to 350 degrees (F). Prepare a small bread loaf tin (7.75 x 3.75 x 2.75) by spraying with baking spray and using 1 tablespoon of coconut flour to flour the inside of the pan. This will help prevent sticking.

In a small mixing bowl, combine the flours, whey powder, baking powder, salt and pistachio pudding mix together and mix well. In a larger bowl, add the butter and sugar and cream together with an electric mixer. Add the eggs, egg white, heavy cream and water and mix together. The pudding will make the batter a light green but if you would like it a little darker, add a couple of drops of green food coloring at this point.

Gradually add the flour mixture and oil, mixing in each addition. When all the flour is added, the mixture should be fairly thick and fluffy in appearance. Spoon into the bread pan and spread evenly.

Bake for about 50 to 55 minutes. When a toothpick inserted in the middle comes out clean, it is done.

Let cool some although it is very good warm. Sprinkle powdered sugar substitute or granulated sugar substitute over the top if you’d like. Or you can serve it with Pineapple Cream Icing.

If you want to make muffins, prepare 12 to 14 muffin cups by spraying with baking spray and lightly flouring with coconut flour or use baking muffin papers. Put two tablespoons of batter into each muffin cup – should be about 2/3 of the way up the side. Bake for about 18 to 20 minutes, check with a toothpick, looking for almost clean. Let cool for about five minutes, then remove from the muffin cups to a rack to cool.

Makes 1 loaf cake or 12 to 14 muffins.

Nutrition Info 14 slices or 14 muffins
Calories: 162 Fat: 14.8 g Net Carbs: 3 g Protein: 3.3 g

Pineapple Cream Icing

This is a simple, light and storable cream filling or icing that goes great with the Pistachio Pound Cake and also works with other cakes, breads, and anywhere you want a bit of tropical flavor added.

4 oz. Cream Cheese, softened
2 tablespoons sugar free pineapple syrup
2 tablespoons powdered sugar substitute
1/4 cup unsweetened fresh pineapple (optional)

In a small bowl, use an electric mixer to blend the cream cheese, sugar substitute and pineapple syrup together. Use a small food processor or chopper to crush the pineapple, then add it to the cream cheese mixture. The fresh pineapple is optional, but if you want to keep the carbs low, omit it. If you’re going to use this on a bread or another type of cake, you might want to add either 1/4 cup chopped walnuts or macadamia nuts or pecans to the mix.

Makes about 6 servings

Nutrition Info 1/6 of serving (without fresh pineapple)
Calories: 64.7 Fat: 4.5 g Net Carbs: 0.8 g Protein: 1.5 g

Nutrition Info 1/6 of serving (with fresh pineapple)
Calories: 67.8 g Fat: 6.6 g Net Carbs: 1.5 g Protein: 1.4 g

To make a quick layered cake serving with the Pistachio Pound Cake, cut a slice of the pound cake, then cut it in half. Spread a 1/4 inch layer of Pineapple Cream on one side and top with the other. Spread another layer on top and add a tablespoon of whipped cream or Cool Whip on top, if desired. Sprinkle with chopped pistachios to top it off.
Posted on 4/8/2014

Desserts, Recipes

Celebrate St. Pat’s with Slim Irish Cream Cheesecake

What better way to toast the luck of the Irish than with an Irish Cream cheesecake? This is a rich, creamy cheesecake made with real cream cheese and sugar alcohol or liquid sucralose. I suggest a combination of the two if you don’t want to use all sugar alcohol, although it works with all liquid. If you use Splenda, it does add about 30 net carbs to the total recipe. I am using my homemade Irish Cream recipe, but commerically made Irish cream is only about 5 net carbs per 1 ounce, versus .5 net carbs in the homemade, so about one net carb more per slice.

This is a small cheesecake, ideal for those who don’t want any leftovers, or just a few servings. Here’s a little tip: let the cheesecake come to room temperature when serving if you’ve had it in the ‘fridge. This will bring out the flavor more and allow the chocolate at the bottom to soften to make it easier to cut and serve.

Slim Irish Cream Cheesecake

6 oz. Cream Cheese
2 Eggs
1/2 cup Sour Cream
2/3 cup Sugar Substitute
OR 28 drops liquid Sucralose
1 oz. *Irish Cream Liqueur
6 tablespoons Hershey’s Sugar Free Chocolate Chips
Vanilla whey protein powder (optional)

Preheat oven to 350 degrees F.

In a medium bowl, mix the cream cheese and sugar substitute together. Add eggs and mix in. Then add Irish cream, sour cream and vanilla protein powder (if using) and mix until smooth.

Spray a small casserole bowl or small cheesecake pan with butter flavored cooking spray. Sprinkle chocolate chips evenly on the bottom of the pan, then carefully pour the batter over the top.

Bake for 40 to 45 minutes until the cheesecake is set. Let cool, then slce and drizzle a teaspoon of O’Kelly’s Slim Irish Cream over the top and add a spoonful of whipped cream. Makes 4 to 6 servings.

Note: I’ve calculated the values using regular Irish cream. If you use the slim Irish Cream, the calories will be a about the same, but the net carbs will be almost 1 less. However, if you are diabetic, you will want to use the sugar free O’Kelly’s Irish Cream recipe to make your own.

Nutrition Info:
4 servings: Calories 368 Fat 29.4 g Net Carbs: 6.15 g Protein: 9 g
6 servings: Calories 245.4 Fat 19.6 g Net Carbs: 4.1 g Protein: 6 g

Posted on  3/15/2013

Breads, Desserts, Recipes

Apple Fritter Bites

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apple-head-dolls
Apple head dolls from Google images.

Another of my challenges while using up fruits and vegetables left behind by my friends is doing something with the apples that are gradually wrinkling other than cutting them into faces and letting them wither into little old apple heads.  Did you ever make those when you were a kid?

Well, I had something a little more tasty in mind although strictly speaking, apples aren’t on the Atkins plan for phase I or phase II, but I believe they are ok for phase III and phase IV.  For me, with my very low carb burner, they are an “eat sparingly” item and I do love apples.   So I decided to peel these and chop them up with the thought of making apple compote in mind.  Mid-way through, I started thinking about apple fritters.  So, an apple fitter recipe came into being.  This isn’t your standard recipe because using low carb flours can be tricky.  In order to get something that would hold together while I was frying it and not absorb too much of the oil, I decided to partially bake the dough first, then cut it into squares and turn them into apple fritter bites that are then fried in a little oil.

These have all the flavors of apples and cinnamon without a doughy taste, but it does take a bit of will power to limit your serving to only two or three of the bites.

Apple Fritter Bites

A delicious treat with all the flavor of an apple fritter and very few of the carbs.

2″ Oil in a small pan
1 cup low carb flour (CarbQuick, LC Foods,  or Bob’s Red Mill) *
3 tablespoon Sugar Substitute
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
1 tablespoon Cinnamon
1/2 teaspoon Clove
1/4 cup unsweetened Almond Milk
1 Egg, beaten
1/2 tablespoon Oil
1 1/2 cups Apples or Peaches or Pears – peeled, cored and chopped
1/4 cup Cinnamon Sugar – 1/4 cup sugar substitute with 1/2 tablespoon cinnamon

*  I haven’t tried Almond Flour in this, but it is more delicate and more likely to crumble.  I would mix it with 1/2 cup almond flour and 1/4 cup coconut flour and add another egg to get it to hold together better.  

Pre-heat oven to 350 degrees (F).  Spray small baking pan (about an 8×12) with baking spray.

Mix the dry ingredients in a medium bowl. Mix the egg, almond milk, oil, vanilla and seasonings together in a smaller bowl. Make a well in the flour mixture and pour the wet ingredients into it. Mix until the liquid is all mixed in, then add the apples and stir to distribute them through the batter.

Spread the batter onto the baking pan and distribute it evenly. Bake for about 20 minutes until the dough is mostly dried, but it isn’t browned. Remove from the oven and let cool completely, about 30 minutes.  Should you decide not to fry these, then bake them a little longer until they are lightly browned.

Cut the baked future fritters  into 24 pieces – 6 cuts across long side and 4  from the short side down, which are easier to cut if you don’t try to go the entire length with one cut.   Carefully remove each bite-sized piece with a narrow spatula, trying not to break them.

Heat the oil in a small pan or skillet until it is hot enough to cause a small piece of dough to sizzle. Turn the oil down to medium heat. Fry the bites about 3 or 4 at a time until they are golden brown. Use a spoon to pour the hot oil over the top or roll the bite over to brown the top. If it browns too quickly, turn the heat down. If it takes more than a couple of minutes, turn the heat up a little. Remove the cooked bites with a slotted spoon and place on a paper towel to drain. Cook the next batch and repeat until they are all done.

Sprinkle the tops of the bites with the cinnamon sugar while they are still warm.

Makes 12 servings (2 bites per serving)
Calories: 39.9 g Fat: 2.2 g Net Carbs: 2.4 g Protein: 2.1 g

 

Desserts, Recipes

Super Simple Fruity Dessert

I wanted to get this low-carb-adjusted recipe for Clafoutis up before Easter in case there are a few of you out there wondering what to serve for dessert tomorrow. I have taste-tested this over the past few days using three different flour options – Carbquick, almond flour and coconut flour. I’ve also made it with raspberries, blueberries and peaches (with pecans) just to see how wonderful it would taste with each. Traditionally, clafoutis (klafutee) is made with fresh cherries, but for a low carb option, those cherries are just too high. My brief research said that this dish made with other fruit is actually called flaugnarde (flaonard, I think). Whichever name you use for it, call it delicious!

Although a bit like a souffle, it is very easy to make. The fruit is layered on the bottom of a buttered dish, a cream egg and flour mixture poured over it, then baked. The flour forms a tender pancake-like crust with a layer of custard below, surrounding the fruit. Put a little whipped cream or a scoop of low carb ice cream on top and it’s a light, wonderful dessert. I even had one for breakfast and it was great.

Raspberry or Blueberry Clafoutis

Giving credit where it is due, I first saw this recipe on All Recipes web site from Chef John. I simply adapted it for low carb and for two people. The full flour version for 6 people is on their web site. Having said that, I’d also note that this is a traditional French recipe.

This recipe works wonderfully for low carb flour, such as Carbquick or LC foods or Bob’e Red Mill baking mix. It doesn’t work as well with coconut flour. See the coconut flour recipe after this one to use it.

1/4 cup blueberries or raspberries
3 tablespoons heavy cream
3 tablespoon water
3 tablespoons sugar substitute
2 tablespoons low carb flour or almond flour
1 egg
1 teaspoon vanilla extract or almond extract
Tiny pinch of salt

Preheat oven to 425 degrees (F.) Butter two 1 cup ramekins.

Divide berries into ramekins, spreading evenly.

Blend, or beat with a whisk, cream, egg, sugar, salt, flour, water and flavor extract until the batter is smooth. Pour over the berries and gently shake each ramekin to remove any air bubbles.

Bake until puffed and the center is set, about 25 minutes. Cool until the egg custard deflates, then serve warm with a tablespoon of whipped cream.

Peach Flaugnarde

Peach Flaugnarde made with coconut flour.

If you use peaches, use only about three slices per ramekin (1/4 cup total for both) and about two tablespoons of pecans. It will be a little higher in carbs than either raspberries or blueberries (about 5 nc).

Makes 2 servings
Nutrition Info:
Calories: 175 Fat: 16.1 g Net Carbs: 3.7 g Protein: 5.3 g

Coconut Flour Flaugnarde

This coconut flour version of Clafoutis, which I am calling by its more proper name of Flaugnarde, does not set up the same way that the Carbquick and almond flour versions do. It makes more of a creamy fruit bread pudding instead of separating to give the custard layer. It is still delicious but with a slightly different taste. Because coconut flour relies entirely on egg to get any rise, it uses one more egg, It is amazing how little coconut flour it takes to achieve wonderful results because the flour absorbs so much liquid.

Raspberry Coconut flour flaugnarde – look at the pretty color! And it tastes as good as it looks.

1/4 cup blueberries or raspberries
5 tablespoon heavy cream and 5 tablespoons water
3 tablespoons sugar substitute
1 tablespoon coconut flour
2 eggs
1 teaspoon vanilla extract or almond extract
1 teaspoon butter, softened
Tiny pinch of salt

Preheat oven to 425 degrees (F.) Butter two 1 cup ramekins.

Divide berries into ramekins, spreading evenly.

Blend milk, egg, sugar, flour, egg and flavor extract until the batter is smooth. Pour over the berries and gently shake each ramekin to remove any air bubbles.

Bake until puffed and the center is set, about 25 minutes. Cool until the egg custard deflates, then serve warm with a tablespoon of whipped cream.

Makes 2 servings

Nutrition Info:
Calories: 257 Fat: 21.8 g Net Carbs: 4.8 g Protein: 7.7 g

POSTED BY RENE AVERETT AT 4/19/2014