Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 03-03-2007, 06:12 PM   #31
Very Gabby LCF Member!!!
 
Tater Head's Avatar
 
Join Date: Jun 2002
Location: Austin Texas
Posts: 4,005
Gallery: Tater Head
Stats: start weight 212/200 /goal 150
WOE: Lowcarb
Thank you, I'm making this next week for a couple of friends that are coming over for coffee. The base looks alot like pound cake.
Tater Head is offline   Reply With Quote

Sponsored Links
Old 03-03-2007, 06:27 PM   #32
Very Gabby LCF Member!!!
 
lori121's Avatar
 
Join Date: Mar 2006
Posts: 3,305
Gallery: lori121
Stats: Jan 232.5/199.5/150
WOE: Low Carb
Start Date: Jan 6, 2014
This is the best....... I made one on Fri. And I'm making another one on Sun.
lori121 is offline   Reply With Quote
Old 03-04-2007, 06:52 PM   #33
Way too much time on my hands!
 
walkingwoman's Avatar
 
Join Date: Aug 2001
Location: Sunny Arizona
Posts: 19,555
Gallery: walkingwoman
WOE: maintaining 124-128 range
Start Date: 2/1/13
walkingwoman is offline   Reply With Quote
Old 03-05-2007, 01:45 PM   #34
Very Gabby LCF Member!!!
 
Tater Head's Avatar
 
Join Date: Jun 2002
Location: Austin Texas
Posts: 4,005
Gallery: Tater Head
Stats: start weight 212/200 /goal 150
WOE: Lowcarb
Quote:
Originally Posted by CarolynF View Post
Here ya go..

With sugar free jam and granular Splenda:
Per Serving: 234 Calories; 21g Fat; 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs

With sugar free jam and liquid Splenda:
Per Serving: 233 Calories; 21g Fat; 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

Linda Sue: Thanks for the picture, my friend..I eliminated the sour cream in the original recipe because I thought it would make the cake with more body..
But, it's whatever peeps want to do..
Aren't these counts with the 1/3 cup of sour cream still in there? I need to enter this into ****** on the costume section.
Tater Head is offline   Reply With Quote
Old 03-05-2007, 03:22 PM   #35
Way too much time on my hands!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 10,624
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
Quote:
Originally Posted by Tater Head View Post
Aren't these counts with the 1/3 cup of sour cream still in there? I need to enter this into ****** on the costume section.
Here are the numbers without the sour cream:

With sugar free jam and granular or liquid Splenda and no sour cream:
Per Serving: 214 Calories; 19g Fat; 5g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

There is only about a 1/4 of a carb difference between using granular Splenda and liquid Splenda so I didn't bother posting separate counts. With granular, the count is closer to 6.5 net carbs and liquid Splenda puts it at about 6.25 net carbs.
LindaSue is offline   Reply With Quote
Old 03-05-2007, 07:19 PM   #36
Very Gabby LCF Member!!!
 
Tater Head's Avatar
 
Join Date: Jun 2002
Location: Austin Texas
Posts: 4,005
Gallery: Tater Head
Stats: start weight 212/200 /goal 150
WOE: Lowcarb
Quote:
Originally Posted by LindaSue View Post
Here are the numbers without the sour cream:

With sugar free jam and granular or liquid Splenda and no sour cream:
Per Serving: 214 Calories; 19g Fat; 5g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

Thanks LindaSue, I just made it for tomorrow morning coffee. I had to bake it longer then 30 minutes, like 10 minutes longer. Anyone else have to do that. I sure hope it taste good, it looks great!.
Tater Head is offline   Reply With Quote
Old 03-06-2007, 02:43 PM   #37
Way too much time on my hands!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 10,624
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
Quote:
Originally Posted by Tater Head View Post
I had to bake it longer then 30 minutes, like 10 minutes longer. Anyone else have to do that. I sure hope it taste good, it looks great!.
My oven may bake hotter than yours.
LindaSue is offline   Reply With Quote
Old 03-07-2007, 05:39 PM   #38
Senior LCF Member
 
cathy30's Avatar
 
Join Date: Feb 2007
Location: Annapolis, MD
Posts: 138
Gallery: cathy30
Stats: 188/173/135 (5'4")
WOE: South Beach/Low Carb
Start Date: 1st:September 2006, 2nd:February 2013
Carolyn:
Thanks for posting this recipe. I made it today and it was great. I actually used 2/3 cup frozen blueberries and it was wonderful. Thanks for turning me onto Almond Flour-I can see myself using this in many recipes.

LindaSue:
I'm also enjoying your website and looking for new creative meals for the family. Thanks for all the time you put into the site. I'm also glad you include a rating system and additional comments. I've been burned in the past with low carb recipes that are really bad, so your honesty is appreciated.

Cathy
__________________
65 hours of Callanetics completed
cathy30 is offline   Reply With Quote
Old 04-29-2007, 12:15 PM   #39
MAJOR LCF POSTER!
 
Join Date: Jan 2003
Location: northeast
Posts: 2,138
Gallery: crazyredhead
Just wanted to say thanks for this recipe (not sure if the kudos go to LindaSue or CarolynF? or both?), but either way thank you!!! I've been wanting to try it for a while now, and finally had a chance to make it. It was easy to make and absolutely delicious. it!
crazyredhead is offline   Reply With Quote
Old 04-29-2007, 01:45 PM   #40
Very Gabby LCF Member!!!
 
Minnas's Avatar
 
Join Date: Jan 2001
Posts: 4,607
Gallery: Minnas
Stats: 28/8-10/8-10
WOE: Lost VLC/Now LC/Lower calorie through lower fat
I'm so glad this got bumped because I have been meaning to try this forever! I just made it but made muffins instead of a whole cake and they are fantastic (I learned the hard way to let them cool in the pan a bit before removing)!! The sliced almonds on top really make the recipe! I used frozen raspberries that I cooked down a bit. I should have added a bit of sweetener to these but didn't think of it. I will next time. This is good enough for company and will be a regular for me from now on.

Last edited by Minnas; 04-29-2007 at 02:02 PM..
Minnas is offline   Reply With Quote
Old 04-29-2007, 03:04 PM   #41
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,748
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
Hi..

Yup, it's mine..I need to make this again..Thanks for bumping it up.
CarolynF is offline   Reply With Quote
Old 04-30-2007, 11:30 AM   #42
Very Gabby LCF Member!!!
 
Join Date: Sep 2006
Posts: 4,752
Gallery: StacyW
I made this again last night. I used SF strawberry jam. It was so good! We had company over and they left with this recipe in hand.
StacyW is offline   Reply With Quote
Old 07-17-2007, 11:07 PM   #43
Way too much time on my hands!
 
ChristiansMom's Avatar
 
Join Date: Jun 2003
Location: Southern California
Posts: 17,187
Gallery: ChristiansMom
Stats: :( :| :)
WOE: HFLC
This needs to be bumped because I saw this a few weeks ago and printed it out and saved it right away because it looked SO good!

I finally made it tonight and can I just say.. It was EVERYTHING I dreamed it could be. Tasted like heaven! I made it the original way with the sour cream and maybe next time I will omit it because it was a little moist but still delicious. I did not have any Almond Extract so I used Lemon instead. I also used the SF Raspberry Jam. I baked it in a 9x9 non-stick metal pan. It tasted alot like pound cake mixed with cheesecake topped with raspberries.. it was soooo good. I can't recommend this enough

I did want to say one thing about the directions though - it says to spread the cream cheese mixture evenly on top of the cake batter.. yeah, that wasn't going to happen. I think it's impossible to spread it but maybe I mixed it too long because it was rather thick and I had to drop it by spoonfuls instead. Same thing with the jam. Still turned out great and I'm having a hard time staying away from it.

Thanks Linda & Carolyn
__________________
Never dim your light for others,
shine as bright as you can
so they too may be interested
in the origin of your Light.
Matthew 5:14-16


376...366...356...346...336...326...316...306
296...286...276...266...256...246...236...226
216...206...196...186...176...166...156...146
ChristiansMom is offline   Reply With Quote
Old 07-18-2007, 08:46 PM   #44
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,748
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
Hey..thanks for bumping this..It is very yummy...
CarolynF is offline   Reply With Quote
Old 07-19-2007, 12:28 AM   #45
Way too much time on my hands!
 
ChristiansMom's Avatar
 
Join Date: Jun 2003
Location: Southern California
Posts: 17,187
Gallery: ChristiansMom
Stats: :( :| :)
WOE: HFLC
This stuff is evil. I can't stay away from it! It's the first thing I have baked LC that I haven't been able to limit myself with. I only have a couple of pieces left :blush:
ChristiansMom is offline   Reply With Quote
Old 09-06-2007, 01:59 PM   #46
MAJOR LCF POSTER!
 
Join Date: Jan 2003
Location: northeast
Posts: 2,138
Gallery: crazyredhead
Bumping because this is one of my favorites, because I just recommended it to someone, because anyone who hasn't tried it should... and because I plan to make it again this weekend

Last edited by crazyredhead; 09-06-2007 at 02:00 PM..
crazyredhead is offline   Reply With Quote
Old 07-20-2009, 04:55 PM   #47
Very Gabby LCF Member!!!
 
lori121's Avatar
 
Join Date: Mar 2006
Posts: 3,305
Gallery: lori121
Stats: Jan 232.5/199.5/150
WOE: Low Carb
Start Date: Jan 6, 2014
I think this deserves to be bumped again. It is so awesome.
lori121 is offline   Reply With Quote
Old 07-20-2009, 06:50 PM   #48
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,748
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
Thanks... I do love this buttery thing.
CarolynF is offline   Reply With Quote
Old 07-20-2009, 08:27 PM   #49
Very Gabby LCF Member!!!
 
jacksmixedtape's Avatar
 
Join Date: Nov 2007
Location: going to school in NC
Posts: 3,511
Gallery: jacksmixedtape
Stats: 160/140ish, 5'11"
WOE: gluten-free whole foods
Start Date: May 2007
I forgot how great this recipe is! Going to make it for my family this weekend. Can't be trusted to make it for myself, LOL. Thanks, Carolyn!!
jacksmixedtape is offline   Reply With Quote
Old 07-20-2009, 10:17 PM   #50
Blabbermouth!!!
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,577
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
I made this tonight and subbed my flour mix for the almond flour and it turned out very nice.
Attached Images
File Type: jpg DSC00034a.jpg (86.9 KB, 65 views)
Kevinpa is offline   Reply With Quote
Old 07-21-2009, 05:38 AM   #51
Very Gabby LCF Member!!!
 
lori121's Avatar
 
Join Date: Mar 2006
Posts: 3,305
Gallery: lori121
Stats: Jan 232.5/199.5/150
WOE: Low Carb
Start Date: Jan 6, 2014
Isn't this the best?
lori121 is offline   Reply With Quote
Old 07-21-2009, 06:13 AM   #52
Senior LCF Member
 
Join Date: Nov 2007
Posts: 427
Gallery: victorianandmore
Would the baking time be the same for cupcake-size muffins? Anyone have any thoughts?
victorianandmore is offline   Reply With Quote
Old 07-21-2009, 10:36 AM   #53
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,748
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
I think it would take less time for the cupcake sized muffins..Say 18-20 minutes..just guessing.
CarolynF is offline   Reply With Quote
Old 07-21-2009, 11:03 AM   #54
Senior LCF Member
 
Join Date: Nov 2007
Posts: 427
Gallery: victorianandmore
Thanks Carolyn! I thought less time, too, but wasn't sure how much less.
Your recipe sounds great! Can't wait to try it. I was thinking about making it as muffins because just the THOUGHT of the whole cake sitting around spells trouble -- with the muffins, I can leave one out and freeze the rest!
victorianandmore is offline   Reply With Quote
Old 07-21-2009, 11:33 AM   #55
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,748
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
Be sure to Pam the muffin papers..
CarolynF is offline   Reply With Quote
Old 07-21-2009, 12:33 PM   #56
Very Gabby LCF Member!!!
 
Join Date: Nov 2003
Location: SCOTTSDALE.AZ
Posts: 4,054
Gallery: SCOTTSDALEJULIE
Stats: 242/202/145
Definately going to try this as soon as my cinnamon coffee cake is gone. Thanks Carolyn. Julie
SCOTTSDALEJULIE is offline   Reply With Quote
Old 07-21-2009, 12:51 PM   #57
Senior LCF Member
 
Join Date: Nov 2007
Posts: 427
Gallery: victorianandmore
Quote:
Originally Posted by CarolynF View Post
Be sure to Pam the muffin papers..
Will do. Thanks again Carolyn!
(P.S. All of your recipes sound so good!)
victorianandmore is offline   Reply With Quote
Old 07-21-2009, 12:54 PM   #58
Very Gabby LCF Member!!!
 
24Fan's Avatar
 
Join Date: Oct 2004
Posts: 3,645
Gallery: 24Fan
Stats: from 2004 to 2006 lost 118 lbs. Maintaining
WOE: Atkins, low carb maintaining
Start Date: 2004
This looks like a great company coffee cake, Carolyn! Is this a diff version of your Almond Torte? I loved that one but I don't buy Carbolose anymore.


Almond Torte (CarolynF):

--------------------------------------------------------------------------------

I found this "old" recipe that I used to make all the time..and I LCed it..just
made it...it is absolutely buttery fabulous!!!

Almond Torte

Preheat oven to 325..Grease a 9 inch or 8 inch springform pan

Base:

1 1/3 cup Carbalose
1 tsp baking powder
1/3 cup Splenda
1/2 cup butter, cut up
1 egg
1/2 tsp. almond extract
1/4 cup any sugar free jam

In a medium bowl, blend butter, egg and extract until smooth using 2 knives,
a large fork or a pie crust blender as for pie crust. Add dry ingredients and continue to blend. Pat into springform pan on the bottom and up the sides
about 1/2 to 3/4 of an inch. Spread jam over the crust and cover with Saran
wrap and refrigerate while making filling.

Filling:

1/2 cup butter, cut up
2/3 cup Splenda
1 cup almond flour
1/2 tsp. almond extract
1/2 tsp. vanilla extract
2 eggs

Cream butter and Splenda. Stir in almond flour and extracts . Add eggs, one at a time, beating well after each egg. Spoon filling over jam and bake at
50 minutes or until top is golden and firm.

Cool torte in pan. Spread 1/4 cup of sfree jam over the top for color.

I have NO idea what the counts are for this..depending on your sweetener..
but it is the best LC coffee cake I have ever made.
24Fan is offline   Reply With Quote
Old 07-21-2009, 03:24 PM   #59
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,748
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
Yes, it is..This is double layered coffee cake with more of a cookie crust..and a slightly softer top..It is also very good.
CarolynF is offline   Reply With Quote
Old 07-22-2009, 12:16 AM   #60
Blabbermouth!!!
 
Monkee's Avatar
 
Join Date: Aug 2008
Location: Monkeeville USA
Posts: 6,257
Gallery: Monkee
Stats: Total Loss: -142 lbs
WOE: The Monkee Way :)
Start Date: Summer 08
That looks amazing. Thanks for bumping this recipe. My mom (who just started to low-carb) was just asking me for a crumb cake recipe. I told her I would hunt one down and here pops this thread! Awesome.

I love this board!
Monkee is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 11:41 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.