Fat To Skinny
Recipe Exchange => Desserts and Sweets => Topic started by: Doug Varrieur on May 19, 2013, 09:09:53 AM
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Craving chocolate cake? Give this recipe a try....you're gonna love it!
Chocolate Cake (16 net carbs)
(https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash4/400761_551473914905314_1070069447_n.jpg)
Ingredients
1/2 teaspoon FAT TO SKINNY ZERO sweetener
1 ¾ cup NOW brand unblanched almond flour
¾ cup unsweetened cocoa
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup unsweetened vanilla almond milk
½ cup vegetable oil
2 teaspoon vanilla extract
Delicious Low Carb Chocolate Cake
Directions
1. Pre heat oven to 350.
2. Grease 2 eight inch rounds or Bundt pan.
3. Mix dry ingredients
4. Add wet ingredients one by one mixing between additions.
5. After all ingredients are added, mix for 3 minutes.
6. Pour into pans.
7. Bake for 30-35 minutes or until toothpick comes out clean. Let Cool
TIP- Carb counts are separated between cake and frosting, add carbs below if you frost the cake with this frosting.
Chocolate Cake Frosting (9 net carbs)
Ingredients
8 oz of cream cheese
¼ cup chocolate coffee syrup (or what flavor you like)
3 tablespoons unsweetened cocoa
2 packs stevia or 2 drops FTS Zero
Directions
1. Soften cream cheese while cake is cooling.
2. Put cream cheese in mixer and beat well.
3. Add rest of ingredients and whip in mixer to desired consistency.
4. If frosting is too thick add more syrup.
5. Spread on cake.
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I just made this recipe for my dads Birthday party yesterday ;D It's is sooo good!!
Instead of using the icing recipe I put homemade whipped cream and and few crushed sugar free oreo cookies. Before anyone panics.....I only used the cookie part (4 sides) from just two cookies crushed up for the whole cake. Yummmmmmm ;D
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Gotta LOVE chocolate :o :o
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YUM! ;D
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Good idea TooSweet! I love this for cupcakes ;)
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This was soo good ;D I also made a lemon poppy seed bundt cake that was surprisingly really good. I'll share the recipe once I perfect the glaze for the top. ;)
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:o that sounds so good! I have been craving lemon and lime this week.
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You're awesome in creating this sinful cake doug!
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Who doesn't love chocolate? :D
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Umpa...I know you're good at this so I'll ask! Is there anything I could substitute the cream cheese for in the frosting? I can't have cream cheese...makes me sick. Also, I hate coffee and coffee flavored anything...is the syrup you're talking about coffee flavored? What could I sub with it? And I'm guessing it was sugar free right? So I'm getting the whole cake carb count as 25...is that right?
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Hi Taby the picture of the cake I posted doesn't have the cream cheese frosting on it (my dad doesn't like cream cheese). I just used homemade whipped cream on top...very good ;) I am presently working on perfecting a good sugar free buttercream frosting. I'll post if I ever get it good enough to share Haha Any time you see a recipe that calls for coffee flavored syrup you can always replace that with whatever flavor you like best. It's like changing out vanilla extract for lemon extract....The only thing it will change is the original flavor of the product. ;D
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You're awesome in creating this sinful cake doug!
;D I can't ake credit for it Jay, Umpa is the baker in the family 8)
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Toosweet is 100 % correct as always.She needs to open a Bakery! Her cakes are beautiful ;)
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Thanks TOOsweet and Umpa, Toosweet...how do you make homemade whipped cream?
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Umpa you are too sweet ;D ;D
Taby to make homemade whipped cream
1 cup chilled heavy whipping cream
1 teaspoon vanilla
1-2 tablespoon equivalent sweetener (3-6 drops of FTS Zero) or to taste ;D
It helps to start with a chilled mixing bowl as well. mix all together on medium to high with mixer until stiff. Easy peasy....yumm! Much better than the stuff in the can. You can flavor it how you like too
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Awesome! SO exciting! Thanks TooSweet!!! That is too sweet ;) :P
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Add a tspn or 2 of unsweetened cocoa and you get chocolate cream - yum ;)
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Yum indeed!!
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Like Toosweet i like to use flavored syrups in my whipped cream as well. I also use small amounts of extracts and emulsions.Pineapple and mango are amazing ;)
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Ya'll are SO creative :D
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Just gotta figure out what tools in the toolbox work for you ;)
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Does ya'lls heavy cream not have any carbs? If so where do you get it because mine has 1 per 2 Tbsp! :o
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Does ya'lls heavy cream not have any carbs? If so where do you get it because mine has 1 per 2 Tbsp! :o
Hi, TabyTaby! :)
I buy Kroger brand heavy cream at Krogers (aka Fred Meyer in the Northwest).
It has 0 carbs.
Tony
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Thanks Tony... I don't know why mine does!
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I buy Kroger brand heavy cream at Krogers (aka Fred Meyer in the Northwest).
It has 0 carbs.
Mine does too ;)
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That's weird...mine has the same ingredients as those and it's Land 'O Lakes brand...is this an issue of hidden carbs friends? Can someone investigate? I typed it in on the government food website and it showed carbs too!
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You are looking for heavy whipping cream,zero carbs. ;)
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Hi, TabyTaby! :)
Regular cream contains some milk which has the milk sugar, lactose.
Heavy whipping cream has no milk. So it should have no carbs.
If it does, the packager added something to it that has carbs.
Tony
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Well, I read the ingredients, mono and diglycerides and carnegeenan (which is seaweed I know from being vegan :) very low carb usually) and that was pretty much it, but it has 1 carb per 1Tbsp :\ and it's heavy whipping cream...so weird. They must have added something that they aren't listing maybe?
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Even what they class as pure cream here in Australia has 0.6c/20ml. They add a thickener/stabiliser. It so sucks.
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I have everything to make this...on my way to the kitchen now. Monthly chocolate cravings strike again! Oh and I'm using chocolate SF Torani syrup instead of coffee flavored. I can't wait!
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I just can't figure out why my heavy cream shows that many carbs. UGH baffling. I may write them. I can't afford right now to buy another! BLAH
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I just can't figure out why my heavy cream shows that many carbs. UGH baffling. I may write them. I can't afford right now to buy another! BLAH
Hi,TabyTaby! :)
Clearly, the packager put something in that heavy cream that has carbs.
As I said earlier, our Fred Meyer (aka Kroger) store brand has 0 carbs.
Check your area for an affiliate Kroger store.
Look at the bottom of this page for their family of stores (the list scrolls sideways);
http://www.thekrogerco.com/ (http://www.thekrogerco.com/)
If there are no Kroger stores, just watch your grocer shelves for store store brands.
There are bound to me more that have 0 carbs.
Tony
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Thanks Tony...no we have Krogers...I live at our Signature Kroger :) I'm just mad I wasted my money on the one I have. I thought it said 1 carb per 2Tbspn, but it actually says 1 carb per ONE tablespoon! Even worse :\
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Keep shopping Tabytaby 8)
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Sure will! HA!
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Sure will! HA!
You'll know you've got the right one when you see 4 carbs for the ENTIRE container (serving)! ;)
Tony
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One other thing, TabyTaby...
I discovered that mixing in a tablespoon of chia seeds into Kroger LC yogurt and allowing it to sit covered overnight, will make some yummy, tapioca-like puddings! :)
And the added omega-3 fatty acids and fiber is good for you, too! ;D
And chia seeds have 0 net carbs, to boot! ;)
Tony
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For whatever reason, our Kroger doesn't carry CarbMaster yogurt anymore...neither of them do, but that's okay because I think it has gelatin in it anyhow and gelatin's not vegetarian, so I can do that same trick with my yogurt...THANKS TONY! I have some chia seeds I haven't dipped into yet :D
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I made the choc cake but I think I did something wrong or something was wrong with one of my ingredients. It didn't rise much and it was super salty. I think I need new baking powder and soda. I double checked that I measured correctly so I don't know! Sigh. What a waste! I had to throw it out it was unbearable. Too bad I'd already frosted it before trying it. :-( ill replace my baking staples and see if that helps.
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Always taste the batter prior to baking... super salty, that's interesting :-! This cake always turns out perfect... what do you think went amiss here Umpa?
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Bitter usually means Baking soda went bad.Chocolate needs salt to bring out the chocolate flavor. ;)
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SOOOOO I tried whipping the heavy whipping cream. NO GO. It never, ever thickened. Never. Ever. I used an electric hand mixer with the beaters...would not thickened. It was chilled. Still soupy...and everything I've read on every website says all heavy whipping cream has at least 1 carb per TBS...so now I don't trust it. I'm making a frosting with veggie shortening and trying that with a few other things. BLAH.
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I wouldn't be surprised, I actually have no idea how old my baking soda is...that's a bad sign huh? Lol. I'll replace that ASAP! Otherwise the texture and look and mouth feel was amazing. I bet my family would've loved it. I will try again! :)
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TabyTaby,
I get my heavy cream from Walmart it's called Great Value brand and its so thick and rich, I love it! Do you have one of those near you? I buy two quarts of it for about $3.59 each whenever I get to stop by Walmart. Otherwise i make do with the local store brand (Sunnyside Farms I think it's called?) and it's not as rich and thick and doesn't whip like the other brand. I live 50 miles from the nearest Walmart though so I try to stock up whenever I manage to get there.
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SOOOOO I tried whipping the heavy whipping cream. NO GO. It never, ever thickened. Never. Ever. I used an electric hand mixer with the beaters...would not thickened. It was chilled. Still soupy...and everything I've read on every website says all heavy whipping cream has at least 1 carb per TBS...so now I don't trust it. I'm making a frosting with veggie shortening and trying that with a few other things. BLAH.
That's only ever happened when I picked up 'lite' whipping cream by accident.
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I have tried Great Value and Land O Lakes...couldn't get either to whip right...all I have is a hand mixer with beaters...maybe that is the problem? SIGH. But like I said, everything I research says there are at least .6-1 carbs per TBS...so I don't trust it now. I do have a Walmart...right across the street :D so blessed LOL my heavy whipping cream isn't lite, they've both been regular whipping cream :\
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Sounds like half and half taby.Whipping cream is zero carbs ;)
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Sounds like half and half taby.Whipping cream is zero carbs ;)
I agree. :)
Heavy whipping cream has no milk (which has lactose, milk sugar in it).
Regular cream or half-n-half does.
Of course, it's possible that the packager of Taby's heavy cream added milk (or something) which added carbs.
Never had a problem whipping up heavy whipping cream with a hand mixer. :-\
Tony
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I'm telling you guys, I'm not some sort of special >:( it's not half and half...it's heavy whipping cream, I am 100% sure. No question about it. I can even post you a picture. The ingredients on both brands I tried are the same. I've done a lot of research and everything I've read says that some have carbs and some don't...I don't know why...but it does. Until I can find out why, I just will not use it. I don't trust it. Most of it isn't vegetarian anyways due to the mono and diglycerides...but you can just Google the heavy whipping cream issue and read about it on different forums, I'm not the only one who has noticed a discrepancy. Here's an examples:
http://carbohydrate-counter.org/dairy/search.php?cat=Cream&fg=0100 (http://carbohydrate-counter.org/dairy/search.php?cat=Cream&fg=0100)
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Hi TT in regards to the carb count .6-1/tbs, that is what all cream in Australia is, even pure cream. I have complained about it in past posts when I first started fts. So when recipes are posted using cream it ALWAYS costs me heaps more in carbs. I put it down to 2 things - either the use of a stabilizer /thickener agent and/or American labelling is not as precise as Australian. Either way I count the carbs, which can add up if not careful and cream is always measured. Same as your zero bacon. We do not have zero bacon. It just not fair. :'(
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That's gotta be it Morgan! Because I can't explain it otherwise. I don't eat meat so I wouldn't have the first clue about bacon LOL but I'm sorry for you :( it's not a big deal anyways...apparently I have some sort of "Anti-heavy whipping cream" disease that doesn't allow me to actually whip the stuff LOL
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Okay I had to give this a try. I did a taste test of the batter to get the amount of sweetener right. I thought the batter seemed a little salty too, but I just kept adding sweetener until it balanced out. The cakes are in the oven now and I have the whip cream chilling. :) I'm so excited to have a dessert, this will be my first since starting the FTS plan 9 days ago. I'll let you know how it turns out. :)
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Hi Chanmom - don't know if I have welcomed you - so WELCOME. Let us know how it turns out.
TT - it takes ages to whip cream with a hand beater. I'm surprised you haven't got an electric one - think it as an investment in time and desserts ;D Go out and splurge and buy one.
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Sigh...I'd LOVE one...but finances are, well negative :) maybe one day. The list of kitchen things I'd like to have: mixer, more than a 1 cup machine gun sounding food processor, waffle iron...that's all I need :)
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Soo.......... yumm...........y!!!!!!
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So must try this :)
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Here's your answer Taby 8)
(http://www.landolakes.com/assets/images/product/detail/15104.jpg)
Nutrition Facts
Serving Size: 2 Tbsp. (5 g)
Servings Per Container: 79
Amount Per Serving
Calories 20
Calories from Fat 15
% Daily Value*
Total Fat 2 g 3%
Saturated Fat 1 g 5%
Trans Fat 0 g
Cholesterol 5 mg 2%
Sodium 0 mg 0%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 0 g
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Happy Chanmom! :D
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Hi, Taby! :)
The problem does NOT lie with you!... It's that manual hand-crank mixer!
There are many recipes (especially baking) that require an electric mixer.
They attain speeds far greater than hand-crank models.
Those speeds can make all the difference in the world (e.g. cream whipping).
You might consider checking our dollar stores, Goodwill, etc. for a used electric hand mixer. It should cost you only a few dollars.
Until you find one, go with Doug's advice.
Land O' Lakes brand heavy cream in a can is what I use, when I don't feel like (or have time to) whipping my own.
I buy mine in the 3-pack of 14 oz. large cans (like Doug's picture) at Costco.
Tony
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Hey Tony!!! It's not a hand crank...it's an electric mixer...it just has dough hooks and beater attachments...do you think that could still be the problem :\? And Doug and Tony...I had NO idea you could get it in a can!!! WOOPEEEE! My whole life just changed LOLOLOL ;D ;D ;D thanks for sharing I am TOO excited :D at least until my whipping cream disease is solved LOL
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Hi, Taby! :)
I use beater attachments on my electric mixer.
Start at a slow speed and then crank it up to top speed.
It will take a while... But whipping cream will whip. ;)
I also found that heavy cream that's very cold takes longer.
So I let it sit on the counter for a little bit.
Tony
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Thanks Tony...I think I gave up on it. I started at the slowest speed, but the slow speed is still pretty fast. I just may have to see if I can find a way that I like cream cheese with mixing in stuff and not use a lot of cream cheese so it doesn't make me sick. Blah.
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Thanks Tony...I think I gave up on it. I started at the slowest speed, but the slow speed is still pretty fast. ...
Hi, Taby! :)
Why give up?... What may seem fast to you may be too slow for the whipping cream.
When whipping cream, use a deep bowl so that it doesn't "get loose" and make a mess.
Get your mixer up to high speed and be patient.
Just let the whipping cream warm up a little on the counter beforehand.
Or alternately, by Land O' Lakes whipping cream in a can (0 carb).
Actually, the can is more convenient for very small amounts.
But if you need a lot, whipping your own is the most economical way.
Tony
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Still hunting for the canned stuff Tony...haven't found it yet. I need to get a metal bowl or glass...all of mine are plastic, and while they were chilled I'm sure it's not the same effect. It's not a priority right now, so I'm not overly concerned. I'm taking a stab at a protein drink today. Let's hope that goes better.
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Still hunting for the canned stuff Tony...haven't found it yet. I need to get a metal bowl or glass...all of mine are plastic, and while they were chilled I'm sure it's not the same effect. It's not a priority right now, so I'm not overly concerned. I'm taking a stab at a protein drink today. Let's hope that goes better.
Hi, Taby! :)
Always use stainless steel or heat treated glass bowls (like Pyrex) when mixing anything.
Tony
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Taby, if there was even the slightest bit of oil in the bowl or on the beaters cream won't whip. ::)
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Taby, if there was even the slightest bit of oil in the bowl or on the beaters cream won't whip. ::)
Good point, Doug! :)
That's why most plastic bowls don't work well.
They will hold oils. But glass and stainless steel will not.
Tony
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Well and if worse comes to worse, have you tired whipping with a whisk? It takes like 10 minutes but once it decides to be whip up fluffy, it just suddenly becomes whipped, one minute it's smooth liquid cream (doesn't even look thicker and you've started to wonder if it will ever be whipped cream) and the next, you're done. The Great Value brand seems to be like that. It's a great arm workout lol. I have done it that way though. It takes some serious patience. Also make sure your bowl, whisk and cream are all very cold, it helps!
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Oh and I use a stainless steel bowl, Tony is right!
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Thanks everyone. I don't have any metal or glass bowls. Doug, that bowl probably was the biggest issue, it is a bit slick inside. Thanks.
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I'm going to try this recipe again this weekend, I got new baking supplies! Yay! I can't wait to make it again!
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Prepare to get happy.It can also be made as cupcakes ;)
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My FAV chocolate cake!
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hint hint huh doug :D