Tag Archives: lemonade

Breakfast & Brunch, Desserts, Recipes

Refreshing Strawberry Coffee Cake

Strawberry coffee cake photo

I found this recipe while looking for something to do with the leftover strawberries aging in the ‘fridge. Although it calls for fresh strawberries, I had some I’d enhanced with sugar substitute to get juice, so I gave it a try. Since it was very moist, it needed to cook a little longer than 25 minutes.

The flavor is delicious; one of the best coffee cakes I’ve made. Adding a single serving pack of lemonade adds a refreshing tartness to the batter that goes well with the berries. It is tender and browns beautifully. I plan to try it with other fruits such as blueberries, raspberries, and cranberries. I think it would also work well with apples and peaches, but these are higher-carb’d fruits, so you might want to reduce the fruit to 1/2 cup for the cake.

Strawberry Coffee Cake

1/4 cup oil
1 Egg
1/3 cup Almond Milk
1 packet Sugar-free Lemonade Mix (Crystal Light or Wylers)
2 tablespoons Sour Cream
1 teaspoons Vanilla Extract
1 cup Almond Flour
1/4 cup Vanilla Protein Powder
1/4 cup DCV All-Purpose Flour or 2 tablespoons Coconut Flour
3/4 cups Sugar Substitute
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
2/3 cup chopped Strawberries

Topping
1/2 cup Brown Sugar
2 tablespoons Almond Flour
2 teaspoons Cinnamon
2 tablespoons Butter, melted

Icing Drizzle
3/4 cup Swerve Powdered Sugar
1 tablespoon Unsweetened Almond Milk or Cream
1/2 teaspoon Vanilla Extract or Lemon Extract

Preheat the oven to 375 degrees and grease, or line with parchment paper, a 9″ circular cake pan, or an 8×8 square baking pan.

Mix together flour, sugar, lemonade, baking powder, cinnamon, and salt in a small bowl. Set aside.

Using a separate bowl, add oil, egg, vanilla extract, and milk and whisk together.

Form a well in the middle of the dry ingredients and pour in the wet ingredients. Stir the wet into the dry, being careful not to over stir. Add the sour cream, and stir until combined.

Fold in the strawberries, and pour the mixture into your prepared pan. Set it aside.

Prepare Topping
Combine the topping ingredients in a small bowl. Dot over the top of the batter in the pan. Use a rubber spatula to swirl the topping.

Bake for 25 to 30 minutes, depending on how moist the strawberries are. Test with a toothpick in the center to ensure the cake is done. Set aside to cool.

Make the icing by stirring the powdered sugar, almond milk, or cream, and vanilla together. Drizzle over the coffee cake.

Makes 8 servings. Serve warm or cool.

Nutrition Info for Strawberry Coffee Cake

By the way, Cinco de Mayo is coming up next week. Looking for some delicious Mexican dishes to celebrate? Check out my Mexican Food Cookbook in the sidebar. It has some great low carb recipes in it.

Desserts, Recipes

Lemon Cookies Made Easy

Like the taste of a lemon cookie? Want an easy way to make them in a low carb version? Read on…

Adapted a little from the version on the Atkins Diet site, these cookies are simple to make and taste really good. I made a couple of little changes to my version, starting with the flour. The original called for almond flour and coconut flour. I opted to use Dixie Carb Counters All Purpose Flour for the main flour and used the almond flour in place of the coconut flour, but you can use whichever low carb flour you prefer. I did try it with coconut flour, but it tends to give the cookie a slightly gritty texture and adds a bit of bitterness to the taste. I also omitted the vanilla as I prefer to taste the lemon more.

So here’s my revised recipe for…

Yummy Lemonade Cookies

2 large Eggs
1 tablespoon unsalted Butter, melted
1/4 cup granular Sugar Substitute (xylitol)
1 tablespoons Lemon Juice
1 tablespoon Sugar-free Lemonade Mix
1 teaspoon Vanilla Extract (optional)
1 TeaspoonLlemon Zest (Optional)
1 cup Low Carb Flour
1/4 cup Almond Flour (or other low carb flour of choice)
1/4 teaspoon Baking Powder

Preheat oven to 325 degrees (F.) Line a cookie pan with parchment paper or a Silpat mat.

Melt the butter. In a small bowl, add the eggs and whisk until blended. Add the butter, sugar substitute, lemon juice, Lemonade mix, zest, and vanilla (if you are using). Whisk all together. In a separate mixing bowl, add the low carb flours, baking powder, and salt and mix together. Add the egg mixture to the flour mixture and stir together. You may need to add water if it is not getting all the flour moist. You want it wet enough to pull all the flour together, but the dough should be fairly stiff. Mix with your hands if you’re having trouble getting the flour mixed in.

Take a tablespoon of the dough and roll into a ball and place on the cookie sheet. Repeat with the rest of the dough. It will make 15 or 16 cookies. Flatten the top of the cookies a little. This cookie will not spread out in the pan.

Bake for 15 to 20 minutes until the cookie is slightly browned around the edges. I prefer to under cook a little to keep it moist. Remove and let cool for about 5 minutes. Sprinkle the cookies with powdered sugar substitute or put the powdered sugar in a bowl and roll each one in it. Enjoy.

Nutrition Information per cookie (15 per recipe):
Calories: 54.3 Fat: 4.2 g Net Carbs: 1.4 g Protein: 2.9 g

Note: This count is using DCC All Purpose Flour and Almond Flour. Most low carb flours will be in this range.