J’s Low Carb Chocolate Cinnamon Cake II

J's Low Carb Chocolate Cinnamon Cake- II

This version of the cake is iced with a combo of sugar free vanilla pudding, and whipped cream.  The icing can be made by adding 2 tablespoons of the pudding mix, 1/2 tsp vanilla and 1/2 cup of Splenda, to 1/2 cup of heavy whipping cream.  Just blend this mixture with a spatula until smooth then pour in the remaining cream from your pint carton(1 and 1/2 cups), and beat  until fluffy.

Total carb count with 2 tablespoon of mix = 12, adding 1 carb to each portion of cake.

  You can increase the amount of pudding mix to a full package if you want a heavier consistency-either way, it tastes great.

Total carb count with whole package of mix = 24, adding 2 carbs to each portion of cake.

Note **  This time, before making my cherry topping with the can of sour cherries, I actually pour off the amount of water, draining the cherries, and measured the amount.  I found that the can had about 2/3 cup of liquid.  Using 1/3 cup of the water, I stirred in 1/2 tsp of Guar gum, and 1/2 cup of Splenda, returned the drained cherries to the mix, then place it in the refrigerator to cool and set.

If after refrigerating the mixture, you find it a bit runny, don’t hesitate to stir in a bit more Guar gum, just be careful, add only 1/8th tsp at a time, stir it in an let it set in the refrigerator before attempting to add more.  The least you have to add is better.

My husband loves both versions of the cake, and stands in the kitchen waiting for the finished product.  For him, this is afternoon snack and an after dinner treat.

Poor man!!

* Tip- serve this cake at room temp.

Here is an updated version of my e-book which includes this cake recipe for 9 inch pans as well.

J’s Low Carb Recipe E-book

Happy eating!

J

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Chocolate Cherry Cinnamon Cake

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I have been tweaking this cake recipe for some time and finally came up with a much moister version, so I had to share it with you.

What’s the secret- mayonaise.

It seems that most of the recipes that use artificial sugars are much drier than those that have the “real’ thing as an ingredient.  So….., to solve that problem I found that adding Mayonaise not only makes it more moist but does not add any carbs to the end result.

I works for me!  My husband noticed the difference right away.  In fact, that was his first comment.   He also loves the cherry filling.

Everyone should eat so well!

Here is the recipe.

Chocolate Cherry Cinnamon Cake

Enjoy!

J

A Chocolate Glaze for Your Doughnuts

low carb doughnuts with chocolate glaze

I just finished a batch of my low carb doughnuts and wanted to share the recipe for the glaze.

Sugar Free Chocolate Glaze

2 ounces of Bakers unsweetened chocolate

1/2 cup heavy cream

1/2 cup Splenda

1/2 tsp vanilla

1 tsp butter

In small glass bowl, combine broken chocolate,  and cream.  Microwave for 1 minute.  Stir gently to melt chocolate.  When chocolate is well blended, stir in sugar, butter and vanilla. Beat gently until smooth.  Let the mixture thicken a bit, stirring occasionally.  Dip your fresh doughnuts, and pull them on a wire rack to cool and set up.

* You can adjust the sugar to your taste- 1/2 cup is perfect for me, but…..it’s your choice.  The only carbs to consider are the carbs in the Bakers  chocolate, which equals 1 net carb for 1/2 ounce.  As you are using 2 ounces that would equal 4 carbs, divided among 12 doughnuts.    That would be a little over .3 carbs per doughnut.

Not bad!!!

Happy Cooking!!

J

Ah, for a Warm Belly on a Cold Night!

The temperatures are dropping, and I need something to warm my heart and my belly.  Hummmmm?????? What shall it be?

low carb mac and cheese plus

My husband favorite for a night like this is Low Carb Mac and Cheese Plus.

I mixed together 3 cups of cooked Dreamfields Low Carb pasta at 5 digestible carbs per 1/2 half cup dry serving(15 carbs for the three cups), one can of diced Spam( 6 carbs per can), 1/4 cup chopped onion(carbs depend on the onions used), 2 cups of sharp cheddar at 8 carbs per 2 cups, and stirred in about 1/2 cup Mayonaise ( Bestfoods= 0 carbs).

In a large skillet, I browned the Spam and onions, stirred in the cooked and drained pasta, browning it a few minutes, stirred in the cheese and Mayo, and for an added touch put in a rounded tablespoon of hot mustard. a little salt and pepper, and lookout tummy, here she comes……..

Serve it with a nice spinach salad, and a few olives-yum,

The whole pan full equals about 32 carbs with the onions.  It serve four generously at about 8 carbs per serving.  The best part is that you can make it in minutes, especially if you have your pasta already cooked.

* I cook my pasta ahead and store it in the freezer in Ziplock bags.  When I need it, I place the Ziplock bag in a sink of hot water.  It defrosts in a very short time.

Just had to share!

J