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Dear Peeps,
Hopefully this will post somewhere close to correctly. I noticed the last one didn't very well. Good luck with your weight loss, all. Blessed Be, Angelique
Coconut Layer Cake
Source:The Low-Carb Comfort Food Cookbook
A great cake to serve on virtually any occasion. Try to buy the finest grind of coconut you can; look for "macaroon coconut." No matter how fine, run the coconut through the food processor. Frost cake with Creamy Vanilla Frosting or Velvety Chocolate Frosting. You can also use heavy cream (about 2/3 cup)(1 cup heavy whipping cream equals 6.6 carbs.), whipped, sweetened to taste with Splenda, and flavored with a hint of coconut extract. Remember that these carb and protein counts are for the cake only.
Preparation Time (Cake Only): 15 minutes Baking Time: 35 to 40 minutes.
Serving Size: 1 slice (cake only) Amount per Serving: 4.8 grams of carb, 7.5 grams of protein.
Number of Servings:12
CHO (g) PRO (g)
4 ounces cream cheese, soft 3.2 8.4
2 tablespoons butter (1/4 stick), soft 0 0
5 eggs, separated 3.0 30.0
1/4 cup light or heavy cream 1.6 1.2
1/4 cup vital wheat gluten flour 5.6 26.0
1/2 cup whole almond meal 6.0 12.0
1 teaspoon baking powder 1.2 0
Trace of salt (one or two light shakes) 0 0
2 teaspoons vanilla extract 1.0 0
1 teaspoon coconut extract (optional) 0.2 0
20 packets Splenda sugar substitute 20.0 0
2 cups finely ground, dried coconut (unsweetened) 16.0 0
Total 57.8 90.4
Preheat oven to 325 degrees F. Butter an 8- or 9-inch nonstick, heavy-gauge metal springform pan.
Beat the cream cheese, butter, and 2 egg yolk in the bowl of an electric mixer with a flat beater until thick and creamy. Add the other 3 egg yolks and beat again. Add all of the other ingredients except the coconut and the egg whites at low speed until mixed. Fold in the coconut flakes with a spatula.
Beat the 5 egg whites until firm but not stiff and fold into the batter with a spatula. Distribute the batter evenly in the springform pan and bake for 35 to 40 minutes or until golden brown and a knife inserted in the center comes out clean (check early). Cool. Slice the cake in half horizontally and frost the two layers as desired.
Variation: Hazelnut Cake
Follow the directions for making Coconut Layer Cake, but reduce the whole almond meal to 1/4 cup. Omit the coconut. Add 2 cups natural, ground, unblanched hazelnut. Carb count for entire cake is 60.4 grams: protein is 101.2 grams. You can also bake this cake in three heavy-gauge metal mini loaf pans (3 by 6 inches) and glaze the small cakes with an optional Lemon Sugar Glaze. Total carbs, minus glaze are 64.5 grams. Total protein is 109.1 grams. Bake the loaves for about 35-40 minutes or until done. If you cut 20 slices, a slice has 2.0 grams of carb and 3.4 grams of protein. The optional glaze adds about 1.9 gram of carb per slice. The cake freezes well.
Creamy Vanilla Frosting
Source:The Low-Carb Comfort Food Cookbook
A rich frosting. It keeps refrigerated for a week or longer.
Preparation Time: 15 minutes Serving Size: frosting and filling for 1 piece of cake. Amount per Serving: 2.9 grams of carb, 1.0 grams of protein Number of Servings:12
CHO (g) PRO (g)
6 ounces cream cheese, soft 4.2 12.6
8 tablespoons butter (1 stick), soft 0 0
30 packets Splenda sugar substitute 30.0 0
3 teaspoons vanilla extract (or as desired) 1.5 0
Total 35.7 12.6
In the bowl of an electric mixer with a flat beater, beat the cream cheese and butter until the mixture is creamy, fluffy, and free of all cream cheese lumps. Beat in Splenda and vanilla extract.
Velvety Chocolate Frosting
Source:The Low-Carb Comfort Food Cookbook
A rich, smooth frosting that is a perfect finish for a cake. Use as filling and/or frosting. It keeps refrigerated for a week or longer.
Preparation Time: 15 minutes Serving Size: frosting and filling for 1 piece of cake. Amount per Serving: 3.2 grams of carb, 0.8 grams of protein. Number of Servings:16
CHO (g) PRO (g)
2 ounces good-quality unsweetened chocolate 8.0 3.6
6 tablespoons butter (3/4 stick), soft 0 0
1/4 cup light or heavy cream 1.6 1.2
4 ounces cream cheese, soft 3.2 8.4
25 packets Splenda sugar substitute 25.0 0
1 teaspoons vanilla extract 0.5 0
Total 38.3 13.2
Gently heat the chocolate, butter, and cream in the top of a double boiler until the chocolate is melted. Stir until smooth. Cool slightly.
In the bowl of an electric mixer with a flat beater, mix the cream cheese, Splenda, and vanilla extract until creamy. Add the chocolate mixture and beat well.
Lemon Sugar Glaze
Source:The Low-Carb Comfort Food Cookbook
This is a tangy, sweet glaze for cookies, rolls, cakes, cinnamon rolls, and other baked goods. It should the consistency of very thin cream or even milk and will harden into a shiny, whisper-thin glaze. Because it is so sparingly applied, a little goes a long way; the carb count stay low.
Preparation Time: 3 minutes Baking Time: 35 to 40 minutes.
Serving Size: frosting and filling for 1 piece of cake. Amount per Serving: 3.2 grams of carb, 0.8 grams of protein.
Number of Servings:16
CHO (g) PRO (g)
1/4 cup powdered sugar (unsifted) 32.0 0
3 teaspoons lemon juice (or as desired) 1.3 0
Total 33.3 0
In a small mixing bowl, combine the powdered sugar and lemon juice; stir until smooth. If needed, add water almost by the drop and stir after each addition. Dilute until the glaze is the desired consistency.
Hopefully this will post somewhere close to correctly. I noticed the last one didn't very well. Good luck with your weight loss, all. Blessed Be, Angelique
Coconut Layer Cake
Source:The Low-Carb Comfort Food Cookbook
A great cake to serve on virtually any occasion. Try to buy the finest grind of coconut you can; look for "macaroon coconut." No matter how fine, run the coconut through the food processor. Frost cake with Creamy Vanilla Frosting or Velvety Chocolate Frosting. You can also use heavy cream (about 2/3 cup)(1 cup heavy whipping cream equals 6.6 carbs.), whipped, sweetened to taste with Splenda, and flavored with a hint of coconut extract. Remember that these carb and protein counts are for the cake only.
Preparation Time (Cake Only): 15 minutes Baking Time: 35 to 40 minutes.
Serving Size: 1 slice (cake only) Amount per Serving: 4.8 grams of carb, 7.5 grams of protein.
Number of Servings:12
CHO (g) PRO (g)
4 ounces cream cheese, soft 3.2 8.4
2 tablespoons butter (1/4 stick), soft 0 0
5 eggs, separated 3.0 30.0
1/4 cup light or heavy cream 1.6 1.2
1/4 cup vital wheat gluten flour 5.6 26.0
1/2 cup whole almond meal 6.0 12.0
1 teaspoon baking powder 1.2 0
Trace of salt (one or two light shakes) 0 0
2 teaspoons vanilla extract 1.0 0
1 teaspoon coconut extract (optional) 0.2 0
20 packets Splenda sugar substitute 20.0 0
2 cups finely ground, dried coconut (unsweetened) 16.0 0
Total 57.8 90.4
Preheat oven to 325 degrees F. Butter an 8- or 9-inch nonstick, heavy-gauge metal springform pan.
Beat the cream cheese, butter, and 2 egg yolk in the bowl of an electric mixer with a flat beater until thick and creamy. Add the other 3 egg yolks and beat again. Add all of the other ingredients except the coconut and the egg whites at low speed until mixed. Fold in the coconut flakes with a spatula.
Beat the 5 egg whites until firm but not stiff and fold into the batter with a spatula. Distribute the batter evenly in the springform pan and bake for 35 to 40 minutes or until golden brown and a knife inserted in the center comes out clean (check early). Cool. Slice the cake in half horizontally and frost the two layers as desired.
Variation: Hazelnut Cake
Follow the directions for making Coconut Layer Cake, but reduce the whole almond meal to 1/4 cup. Omit the coconut. Add 2 cups natural, ground, unblanched hazelnut. Carb count for entire cake is 60.4 grams: protein is 101.2 grams. You can also bake this cake in three heavy-gauge metal mini loaf pans (3 by 6 inches) and glaze the small cakes with an optional Lemon Sugar Glaze. Total carbs, minus glaze are 64.5 grams. Total protein is 109.1 grams. Bake the loaves for about 35-40 minutes or until done. If you cut 20 slices, a slice has 2.0 grams of carb and 3.4 grams of protein. The optional glaze adds about 1.9 gram of carb per slice. The cake freezes well.
Creamy Vanilla Frosting
Source:The Low-Carb Comfort Food Cookbook
A rich frosting. It keeps refrigerated for a week or longer.
Preparation Time: 15 minutes Serving Size: frosting and filling for 1 piece of cake. Amount per Serving: 2.9 grams of carb, 1.0 grams of protein Number of Servings:12
CHO (g) PRO (g)
6 ounces cream cheese, soft 4.2 12.6
8 tablespoons butter (1 stick), soft 0 0
30 packets Splenda sugar substitute 30.0 0
3 teaspoons vanilla extract (or as desired) 1.5 0
Total 35.7 12.6
In the bowl of an electric mixer with a flat beater, beat the cream cheese and butter until the mixture is creamy, fluffy, and free of all cream cheese lumps. Beat in Splenda and vanilla extract.
Velvety Chocolate Frosting
Source:The Low-Carb Comfort Food Cookbook
A rich, smooth frosting that is a perfect finish for a cake. Use as filling and/or frosting. It keeps refrigerated for a week or longer.
Preparation Time: 15 minutes Serving Size: frosting and filling for 1 piece of cake. Amount per Serving: 3.2 grams of carb, 0.8 grams of protein. Number of Servings:16
CHO (g) PRO (g)
2 ounces good-quality unsweetened chocolate 8.0 3.6
6 tablespoons butter (3/4 stick), soft 0 0
1/4 cup light or heavy cream 1.6 1.2
4 ounces cream cheese, soft 3.2 8.4
25 packets Splenda sugar substitute 25.0 0
1 teaspoons vanilla extract 0.5 0
Total 38.3 13.2
Gently heat the chocolate, butter, and cream in the top of a double boiler until the chocolate is melted. Stir until smooth. Cool slightly.
In the bowl of an electric mixer with a flat beater, mix the cream cheese, Splenda, and vanilla extract until creamy. Add the chocolate mixture and beat well.
Lemon Sugar Glaze
Source:The Low-Carb Comfort Food Cookbook
This is a tangy, sweet glaze for cookies, rolls, cakes, cinnamon rolls, and other baked goods. It should the consistency of very thin cream or even milk and will harden into a shiny, whisper-thin glaze. Because it is so sparingly applied, a little goes a long way; the carb count stay low.
Preparation Time: 3 minutes Baking Time: 35 to 40 minutes.
Serving Size: frosting and filling for 1 piece of cake. Amount per Serving: 3.2 grams of carb, 0.8 grams of protein.
Number of Servings:16
CHO (g) PRO (g)
1/4 cup powdered sugar (unsifted) 32.0 0
3 teaspoons lemon juice (or as desired) 1.3 0
Total 33.3 0
In a small mixing bowl, combine the powdered sugar and lemon juice; stir until smooth. If needed, add water almost by the drop and stir after each addition. Dilute until the glaze is the desired consistency.