Low Carb Cake

Low Carb Muffins

admin — Tue, 19 Apr 2011 05:33:38 +0000

Low carb muffins can really be one of the items on your low carb diet that helps you maintain your sanity. Eggs and bacon, bacon and eggs, and on and on it goes. But there are many options available you can add to your menu that will not blow your diet. Read on and you will find great tasting substitutions that are also low carb.

Here is a great Low Carb Muffin Recipe.

Ingredients:

2 cups almond flour
2 teaspoons baking powder
1/4 teaspoon salt
4 oz. (1 stick) butter, melted
4 eggs
1/3 cup water
3/4 cup Splenda (or sugar substitute)

Preparation:

1) Preheat oven to 350 F.

2) Grease a muffin tin.

3) Mix all dry ingredients together.

4) Beat the eggs and combine with other wet ingredients.

5) Combine wet and dry ingredients and mix throughly.

6) Fill muffin tin about 1/2 to 2/3 full.

7) Bake 15 to 18 minutes. (Insert toothpick to check.)

Nutritional Information: Each of 12 muffins has 1.5 grams effective carbs plus 2 grams fiber, 6 grams protein, and 185 calories.

There are several different variations you can try with this recipe and they all make great low carb muffins. Try adding a cup of blueberries into your batter as a last ingredient. Another idea is, after you fill the muffin tin, use a spoon and make a little indention in the top of the batter on each muffin and fill the indention with sugar free jam. Add 2 teaspoons of cinnamon, also 1/2 cup of unsweetened applesauce and 1 teaspoon of vanilla extract to the above recipe. The options are only limited to your imagination. The most important thing to do is get in the kitchen and start cooking.

Low carb diets are difficult to stay on if you fall into a habit of eating the same dishes without variation day after day. Mixing your diet up with lots of different dishes will help to keep you on track and keep the pounds coming off. Low carb muffins, low carb cake, other low carb recipes will add the extra items to your diet that will serve to excite you more and make it enjoyable. You do need to be careful however, if you begin to stray from keeping up with portion size and the number of carbs you consume in a day, it is very possible to get your body out of the fat burning mode. Many people see themselves get into a habit of eliminating the foods that helped get them into ketosis because they quickly burn out on the limited options and the substitutes become the every meal options.

Low Carb Muffins will give you some great options and we will post many more recipes in the coming posts. Just keep reminding yourself that everything is to be done in moderation. We encourage you to stay the course, get into the kitchen, and experiment with different options. You can achieve your weight loss goals if you are persistent and are determined to stay with it as a new lifestyle. You can eventually get to a place where you will go into a maintenance mode where you will be able to expand your menu even more. Thank you for stopping by and we hope you will check back soon for more great stuff!

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admin — Wed, 13 Apr 2011 20:52:12 +0000

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Last updated Wed, 13 Apr 2011 21:03

Low Carb Cake- Almond Pound Cake

admin — Mon, 26 Jul 2010 19:37:59 +0000

Low Carb Cake- Almond Pound Cake

This low carb cake recipe will help to convince you that you can low carb!
This pound cake is nutty from the almonds and rich and moist from the cream cheese and there is no flour or cream. A slice of this low carb cake in the morning with a cold glass of milk or hot coffee is a great start to your day. It’s also great after a low carb meal as a mouth watering finish. This is a sure hit recipe and goes very well with a little home made whipped topping or low carb ice cream.

You Will Need
2 1/2 cups almond flour
1 1/2 cup sugar substitute (Splenda recommended)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
7 large eggs
6 ounces cream cheese
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon lemon extract

For this low carb cake you will need a 9 x 5 inch loaf pan or a “fluted tube” pan. (That is a typical pound cake or bundt cake pan)

1. Preheat the oven to 300 F.

2. It is recommended that you use a good quality non-stick pan for this recipe. I have made this in a good and a cheap pan. The good pan did wonderful! The cake in the cheap pan, even with heavy vegetable spray, did stick. But it was an old cheap pan! …that is now in the garbage since I have a nice new one;)

3. In a bowl, whisk together the almond flour, sugar substitute, baking powder, and salt.

4. In another bowl, beat the eggs then whisk in the lemon and vanilla. Combine the dry and wet ingredients and stir until combined.

5. Pour the batter into the pan. Bake until slightly browned and a toothpick comes out clean when stuck in the center, about 65-70 minutes. Let cake cool for about 15-20 minutes before removing from pan.

Yeild: 12 servings Prep Time: 0:15 Cook Time 1:10 Carbs: 7g

This great low carb cake recipe will be one you’ll make again and again!

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admin — Fri, 04 Jul 2008 08:09:18 +0000

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