Tag Archives: low carb cakes

Desserts, Recipes

Amazing Chocolate Beet Cake!

This is quite possibly the most delicious and moist chocolate cake I’ve eaten even though it’s low carb. The beets completely disappear into the recipe, but leave behind subtle flavor and moisture. I’ve adapted the recipe by Jeanne Kelley for Fine Cooking to this low carb version. I make it as a single layer cake with a cocoa whipped cream icing. You could double the recipe for a double layer cake and cut smaller pieces.

Chocolate Beet Cake

Cake
1 medium Beet, fresh, (2″ dia)
1 teaspoon Canola Oil
1/2 cup Butter, unsalted
1/3 cup Cocoa, dry powder, unsweetened
3/4 cup sugar substitute
1 teaspoon Baking Soda
1 Egg
1 teaspoon Vanilla Extract
1 cup Carbquick or other low carb flour *
1/4 cup Almond flour
1 tablespoon coconut flour

Icing
6 tablespoons whipped cream or Cool Whip
2 tablespoons cocoa powder
2 tablespoons sugar free powdered sugar **

* For gluten free cake, I would suggest using 3/4 cup almond flour, 1/4 cup coconut flour and 1 extra egg

** To make powdered sugar, put 1/4 cup Splenda or Ideal granulated sugar in a food processor and process until it is powdered, then measure it out.

Poke the beet with a knife a couple of times then wrap the beet in plastic wrap and microwave for about three to four minutes until a fork inserted goes in easily. Let cool, then peel. Cut into pieces, then process in a food processor until it is finely grated. Yes, it will try to dye everything red. This should make about 3/4 cup of grated or almost pureed beets.

Preheat the oven to 350° F. Coat a 9-inch round cake pan with cooking spray. Line the bottom of the pan with parchment and coat the parchment with cooking spray. Dust the pans with coconut flour, tapping out any excess.

Mix the flour, cocoa powder, baking soda, and a dash of salt in a medium bowl. Use a mixer to beat the butter and sugar on medium speed until fluffy, about 3 minutes. Beat in the egg, then mix in the grated beets and the vanilla. Use the low speed and gradually add half of the flour mixture, beating until it is fully mixed. Add 1/2 cup plus 1 tablespoon hot tap water and the remaining flour mixture. Mix on medium speed until smooth. Pour the batter into the prepared pan.

Bake the cake on the middle rack, rotating halfway through baking, until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool the cake on a rack for 10 to 15 minutes and then turn it out onto a rack and peel off the parchment. Let the cake cool completely.

To ice, this is best done just before serving the cake. If you aren’t going to eat the whole cake, then only ice what you are serving. Since this is whipped cream, it will break down over time.

In a small bowl, mix together the whipped cream, cocoa powder and sugar free powdered sugar. Use a knife or small spatula to smooth over the top of the cake.
Serves 8.

Nutrition Info (without topping):
Calories: 175.8 Fat: 15.5 Net Carbs: 4.0 g Protein: 4.7 g
With topping
Calories: 188.3 Fat: 16.3 Net Carbs: 5.5 g Protein: 4.9 g

Posted on 11/16/2013

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