Flavorings without Guilt

One of the ways to add flavorings to your whipped cream for an icing or topping is to use products like “Crystal Light,” Cool Aid mix without the sugar(adding your own SF version) or use the sugar free Cool Aid mix.”  You can add in as much as you need, and save the rest for later.  As it is a dry ingredient, it stores well.

Just a thought-  J

Tweaking a Recipe- Low Carbing It!

I recently came across a great chocolate chiffon cake recipe, but needed to down grade the carbs a bit.

Here is a link to the original recipe from “Joy of Baking.”

The first issue was making the cake four.

I substituted Arrowhead Mills oat flour for the 2 cups, sifted it, removed 1 tablespoon, and replaced that tablespoon with one tablespoon of cornstarch.  I replace the sugar with 3/4 cup of Splenda, then sifted all the dry ingredients together to get it as fine as possible.  With only these 2 changes, I followed the cake recipe adding the second half(3/4 cup) of the sugar(Splenda) to the egg whites.

The next major change was baking the cake at 325 for only 45 min.  As most of you know, using sugar substitutes sometimes requires altering the baking time.

The cake turns out great.

For the icing I used 4 ounces of unsweetened Bakers chocolate(broken into small pieces), with 3/4 cup of heavy cream, 1/2 cup Splenda, 1 tsp vanilla.  I microwaved it for 1 minute, gently stirring the mixture to melt the chocolate.   After adding 1 cup of Erythritol, and 1 tablespoon of butter( to replace the corn syrup),I return it to the microwave for 30 seconds, then stirred it again until it was smooth.

While the chocolate glaze was cooling, I mixed the chocolate whipped cream filling–here, again just substituting the sugar.

I assembled the cake as directed, but used all the cream filling in the center instead.  I finished it with the cooled sugar free chocolate glaze (Ganache).

Here is a photo of the finished product.

Low Carb Chocolate Chiffon Cake

Total carbs for 1/12 of cake is about 10-11 carbs per slice.  Not bad!!

My husband thought it was really yummy.  He did suggest that the next time I make it (soon he hopes)that I double the filling recipe and ice the whole cake with it.  And….this is a guy who doesn’t especially like whipped cream.

*Note- I stored my cake in the refrigerator because of the whipped cream filling.  I always remove it when I am cooking dinner so that it come to room temp before I serve it.  This way the icing isn’t too hard.

Happy cooking!

J

Yummy Low Carb Doughnuts

J's Low Carb Doughnuts

I thought you might like to try my version of a baked cake doughnut.

First, they run from 4.8-5 carbs a piece, depending on the oat flour that you use( Arrowhead Oat Flour has 18 net carbs per 1/3 cup).  They have lemon extract and nutmeg for the flavoring with a texture that is light and tender.  As far as I am concerned they don’t need any glaze or doctoring up-they’re great plain, with a hot cup of tea or coffee.

doughnuts 002

The Wilton doughnut pans I used were purchased through Amazon.com.    They are not expensive, and having two of them eliminates the need for the second bake cycle, which, of course, cuts down on the expense of running the oven longer.  Also, the batter rises much better if it is all baked at the same time.

Below is the recipe-give it a try.  I will update this recipe if I come up with any improvements.

J’s Low Carb Cake Doughnuts

I just made a neat discovery tonight after I made this post.  I wanted a topping for my doughnuts that was protein rich and low carb, so I combined the following:

Creamy peanut butter, cocoa, Splenda, vanilla and cream.

I started with 2 Tbsp of cream, 4 tsp of cocoa, 2 tbsp of Splenda and 2 Tbsp of Erythritol.  Put in a a microwave for 30 second.  Stirred it until smooth.  Let cool until it reached room temp, then stirred in1/4 cup peanut butter.

The amount of cocoa and sugar are a matter of taste so add additional amounts slowly while mixture is warm. You can always return it to the microwave for a few seconds if need be.

It was yummy!  Just like have Reeses Pieces on top of my doughnuts.

My second version was made with the peanut butter, mixed with 2-3 tbsp of Steel’s Gourmet Maple Syrup.  This syrup is the best sugar free syrup that I am ever found.

My husband and I just use a knife to spread on the topping we like when we are ready to eat them.  I stored the unused portion small plastic containers.

Happy cooking!

Always in search of excellence!

J