Low carb day » Low carb cake

Mother’s day and valentines day low carb cheese cake

Lena — Wed, 17 Feb 2010 18:58:19 +0000

Sunday 14th of february was valentines day and mother’s day. My mother is also on a low carb diet, so I made this cheese cake for her. The recipe I was using is Gerd’s. Reading in forums some seems to think it’s the best cheese cake ever. Personally, I’d like the cake to be sweeter, so I would add a sweetener to the base. Also I used 150 grams of butter. Next time I will use less.

The base:

100-150 grams of butter (at room temperature)
250 grams of ground almonds
(As mentioned above I would also add a sweetener)

The filling:

3 dl of cream
3 dl of of sour cream
125 grams of cream cheese
1 pack of sugarfree jelly with half the amount of water (should amount to about 4 dl of liquid)

Blend the ingredients for the base well and press it into a springform to evenly cover the tin.

Make your jelly and let it cool. Mix sour cream with cream cheese until it is smooth. Add whipped cream and jelly to your cheese mix and put it in your refridgerator over night. Cover your base with the mix and put in in the refridgerator over night.

Coconut cake

Lena — Fri, 19 Jun 2009 22:36:29 +0000

I got this recipe from a friend and just replaced the sugar. Next time I will probably try using a darker chocolate to reduce the amount of sugar and possibly add more sweetener. You can use the egg yolks to make ice cream, use them as a thickener in certain sauces (such as this cream sauce) or add an extra egg yolk to your omelette.

Ingredients:

- 4 egg whites
- 1 dl (1/2 cup) erythritol (or your choice of sweetener)
- 2 dl (3/4-1 cup) shredded coconut
- 75 grams (3 ounces) of shredded dark chocolate (minimum 70% cocoa)

Preheat oven to 180 degrees C (356 F). Stiff beat the egg whites with erythritol. Fold the rest of the ingredients into your egg whites. Bake in the oven for 30-35 minutes.

Make a cake filling by melting 75 gams (3 ounces) of dark chocolate and whipping 1 1/4 cup of cream. Mix chocolate with whipped cream before putting the filling on your cake.

Almond cake with whipped cream and berries

Lena — Mon, 15 Jun 2009 13:48:24 +0000

This is a simple cake, so low in carbohydrates you could eat it every day I prefer to make it with strawberries, but I didn’t have that, so this time I used blueberries. This recipe could be used to make a variety of low carb cakes, for instance cheese cake and cake with butter cream.

Ingredients:

4 egg whites (2 carbs)
200 grams (7 oz) almonds (13.8 carbs)
Sweetener of your choice (I used 10 drops of stevia and 1 tablespoon of erythritol)
2 dl (4/5 cup) cream (5.8 carbs)
25 grams of blueberries (1.9 carbs)

Total carbs: 23.5, 3 carbs pr piece.

Preheat oven to 160 degrees C (320 degrees F)

Ground the almonds with your sweetener. Separate the eggs. Beat the egg whites until they are stiff. Fold the almond mix into your whipped egg whites.

Pour the cake mix in a greased springform and put your cake in the oven for 30-35 minutes.

Decorate your cake with whipped cream and fresh berries.