1/18/18

Sugar Free, Low Carb White Layer Cake









This photo is a cake I made in September of 2012 for my parents anniversary as they were visiting us during that time, and I wanted to celebrate, but our family was in the middle of a no sugar, low carb way of eating.   I first made it in April 2012 for my own birthday (was also doing no sugar at the time) and again in September for them.  I play around with the recipe based on what I have on hand and what I think will work.


Since I first made this back in April of 2012, there weren't not a lot of sweetener options on the market.  In 2017 there are SO MANY NOW, it's awesome!  

Please feel free to play with the recipe a bit if you don't like certain brands or do better with different brands;  as there are some ingredients I don't like or no longer use due to better options, 5 years later.

I don't care for the strong taste of coconut flour so I don't use much of it, but if you don't mind, then you can absolutely use a mixture of just Carbquick and Coconut Flour.  Or try using Almond Flour for a portion of it.  Any mixture of Carbquick, Almond Flour, Coconut Flour, Whey Protein Powder can be 'played with'.   Although I used a mixture of Splenda and Xylitol, back then, you could probably mix Xylitol and Erythritol if that is what you usually use (and what is in the popular Just Like Sugar, Ideal, Truvia, etc.)  *You can use all one kind of sweetener!  It's just that baked good tend to taste better if you use a mixture of 2-3. But it's absolutely not necessary.

Although I used 4 t vanilla when I made it in April;  I used a mixture of 2 t vanilla, 1 t lemon extract and 1 t almond extract this time.  I loved it, but again, this something you can play with. The end result was a yummy white cake and frosting my parents loved and my Dad said he could eat every day.  And neither of them are low carb or sugar free.

Note:  The frosting in the above photo wasn't supposed to be that way.  I was trying to HURRY and decorate it while I was literally expecting my parents to drive up the driveway any second - and my buttercream frosting was too warm and starting to melt!  Thus;  the frosting is not a 'ruffle' like I hoped, but still turned out ok.  I then ran out of frosting and knowing my guests were arriving at any second I got creative, ran outside, grabbed some flower blossoms off my landscape bushes!  I knew they were 'safe' and had never been treated with pesticides as I grow them myself.  I submerged them in ice water for 15 minutes to clean them while I chilled the melty frosting and then topped the cake.

I pulled it off.  The cake was grand.   


White Cake - Low Carb and Sugar Free

1/2 c butter, soft
8 eggs
1 c  white sugar-like sweetener of your choice
2 T Xylitol
14 drops liquid sweetener (I used Superose Liquid Sweetener which is no longer available, but you can use Stevia, EZ-sweet, etc.)
1/2 t salt
4 t vanilla extract
2 T Torani Sugar Free Vanilla flavor
1/2 c sour cream
1/3 c (not quite heaping) Carbquick
1/3 coconut flour
2/3 c Isopure Vanilla Whey Protein Powder (0 carb, 0 sugar)
1 t baking powder
Whisk or mix eggs and vanilla flavorings in a bowl until yellow and frothy.  In another bowl place the Carbquick, coconut flour, protein powder and baking powder.  In a large mixing bowl beat the butter and the sweeteners; Splenda, Xylitol and liquid sweetener.  Beat until fluffy.  Add the eggs by pouring them in as the mixer is running.  Add half the dry ingredients, half the sour cream, then the rest of the dry and the rest of the sour cream.  
Place in 2 round 8" or 9" pan sprayed or oiled and dusted with either a light dusting of Carbquick or almond meal, etc.  Bake at 350F for approximately 25-35 minutes until the center is set.  Let cool about 10 minutes so you can remove it easily from the pan.  Invert it onto a platter and let cool completely before frosting and serving.
You can use any icing or frosting you wish but here is the one I used;  sugar free and low carb as well:  Sugar Free and Low Carb Frosting

You might be interested in these related products available to order through Amazon;












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Low Carb, Flour-Free Pie Crust


This is a recipe I've posted before but worth posting again for anyone looking for a low carb, sugar free, healthier pie crust that is similar to the ones they are 'used to'. I've used this for a number of pies over the past few years and although I always think maybe I'll improve on it a bit 'next time', we eat pies so rarely that I never really mess with it much. It's really good and feels and looks like a 'regular' full wheat and sugar pie crust.

I have some links in the recipe from one of the previous times I posted it.  I checked them this morning and they are still live; but the Honeyville almond flour is so expensive that I want to mention you don't have to use Honeyville. Lately the quality of the fine ground almond flours on the market have vastly improved from what was available even two or three years ago.  They are more finely ground and you can find other brands that work just as well as Honeville now (they were the ultimate grand champions there for many years).  I've been using the fine ground Bob's Red Mill lately from Sam's Club and it's been fabulous.  If you click on the Amazon affiliate links you can always just use that as a starting point and search for other, similar products.   I do want to note I do NOT use any other whey protein than Isopure.  I love it, all my baked goods and cooking work well with it, other brands may give you different results and it's zero carb and zero sugar; something many whey protein powders are not.

In the spring I always get in the mood for lemon everything... from lemon tea to candles to lemon pie, lemon bars and more. So this crust will come in handy in about a month when I make a sugar free lemon supreme pie...


Low Carb, Flour-Free Pie Crust

1 c Honeyville Blanched Almond Flour
4 T Hodgson Mill Vital Wheat Gluten
2 t xanthan gum
2 T Nature's Best Isopure Unflavored Whey Protein Powder
1 t baking powder
dash of salt
4 T cold butter, cut into small pieces
2 egg yolks
2 T cold water

Combine the dry ingredients in a bowl with a whisk.  Cut in the butter with your fingers and work it in until it's coarse.  Beat the egg yolks with cold water and blend it into the dry ingredients.  When it forms a ball, remove, place on plastic wrap, form a disk, wrap and chill.  Roll out the pie crust (between two pieces of parchment because it's sticky) and place in a large, deep dish pan pan.  Mine wouldn't transfer easily so I pieced it together in the pan and pressed it all into place.  Bake at 350 until golden brown and firm in the center.  Use as you would any pie crust.





Dry ingredients in a bowl




Starting to mix it after the butter is added



Wrap in plastic wrap to chill



Pressed into a deep dish pie pan


Baked to perfection!


 You might be interested in these related products;
Ideal No Calorie Sweetener 10.6 Ounce Baking Bag (Pack of 2)
Nestle Media Crema Table Cream - 2 7.6 Oz. Cans
Dixie Carb Counters 1 Net Carb Home Made Press n' Bake Pie Crust Mix
Isopure Whey Protein Isolate, Unflavored, 3 Pounds


           
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1/11/18

Homemade Low Carb, Sugar Free, Wheat Free Lemon Poppy Seed Muffins





About a year ago my husband spied a little Charlie Brown Christmas tree looking lemon tree at Lowe's at the end of the season.  It was on clearance for a dollar and was calling our name.  So he bought it for a buck, brought it home and it lived in our garage over the winter.  It was a little twig but soon greened up after living on our deck all spring and summer.  This Fall we brought it into the kitchen for the winter and it has rewarded us for buying it by giving us 4 lemons!  Now... what to make with this beautiful lemons?

Low carb lemon poppyseed muffins!

Using my regular almond poppyseed recipe I simply subtracted the almond extract and juiced 2 of the lemons; one was medium sized and the other small.  I peeled off the rind and grated it up using my micro-blade herb mill (link below) and added a pinch to the batter as well.  The results were delicious and even better since I grew my own lemons!



Lemon Poppyseed Muffins
Wheat free, low carb, sugar free!

2 c almond flour
1/4 c flax meal
3/4 c unflavored or vanilla whey protein powder
1 t baking powder
1 t baking soda
1/2 t salt
1/3 c thin sliced almonds (optional)
3/4 c sweetener granules - brand of your choice (Ideal & Just Like Sugar are my top choices)
3/4 c pure pumpkin puree  (not pumpkin pie filling)
1/2 stick real butter, melted
3 eggs
Juice from 2 small lemons plus about 1/2 teaspoon of the grated rind - just the yellow part
1/2 c half and half or cream

In a bowl, mix the dry ingredients;  almond flour, flax, protein powder, baking powder, soda, salt, sliced almonds and sweeteners.    In another bowl mix the pumpkin, butter, eggs and lemon juice.   Add the pumpkin mixture to the dry mixture and stir with a wooden spoon while adding the cream or half and half.  Add a little bit more cream if you have to but remember your batter should be thicker than a cake mix yet still able to be scooped or poured into muffin tins.    Pour batter into greased or lined cupcake tins filled  3/4 full.  Bake at 325 for approximately 25 minutes.   This will make roughly 14-15 muffins and depending on the brands of ingredients used, will be 4-7 carbs per muffin. 




Our little twig of a tree grew 4 lemons this year!













You might also be interested in these related products available through Amazon;


Culina Micro Herb Mill with Blade Rotator
Isopure Zero Carb Protein Powder, 100% Whey Protein Isolate, Keto Friendly, Flavor: Creamy Vanilla, 1 Pound (Packaging May Vary)
Bob's Red Mill Super-Fine Almond Flour, 16-ounce (Pack of 4)
 






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