4/4/12

An Incredible White Vanilla Cake - Low Carb and Sugar Free


Yesterday I spent the afternoon testing and making up something I've been craving all week - a good low carb, sugar free white cake with white butter cream frosting.  If there is a recipe that exists for something like this, I don't know of it so I set off on an endeavor to make up my own.  If you have been following my website you'll know my first attempt didn't turn out how I wanted it to.  I used some coconut flour in it and the coconut flavor followed through the finished product and I ended up with a coconut infused white cupcake that had that typical 'dry' aftertaste that coconut flour gives.  

Yesterday I decided to start with a sugar free version of a cake my family has made and loved for almost 40 years.  A Red Velvet Cake.  I had tried the low carb, sugar free version previously,  but not having products like Erythritol or Coconut Flour at the time I improvised.  I ended up with a product I thought was too 'eggy' to be the real cake texture I craved. This time around I was prepared.  I have those products and more on hand so I grabbed my recipe, improvised, and the end result?  Yummy!

I am thrilled with the results.  As a matter of fact, to ensure I really liked it as much as I thought I did yesterday, I 'tested' it again this morning by having a slice with my morning coffee and I love it.  I'm quite happy with it!

This recipe makes an 8X8 inch square pan sized cake.  It's going to be approximately 2 carbs per slice if you slice it into 10 pieces.  

White Cake - Low Carb and Sugar Free

1/4 c butter, soft
4 eggs
1/2 c  Splenda Essentials 
1 T Xylitol
7 drops liquid sweetener (I used Superose Liquid Sweetener but you can use Stevia, EZ-sweet, etc.)
1/4 t salt
2 t vanilla extract
1 t Torani Sugar Free Vanilla flavor
1/4 c sour cream
1/3 c (not quite heaping) Carbquick
1/3 (scant) coconut flour
1/2 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, 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 an 8X8" pan sprayed or oiled and dusted with either a light dusting of Carbquick or almond meal, etc.  Bake at 350F for approximately 40 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.











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