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Old 04-27-2009, 01:17 PM   #181
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I just tried a version with no cocoa powder and one with 1 T. of cocoa powder and 1 t. instant coffee. These weren't so good.

The one with no cocoa powder looked a lot like egg and tasted a lot like egg, which isn't surprising. I'm thinking it might need something else in lieu of cocoa powder if I forgo cocoa powder.

The one with 1 T. of cocoa powder and 1 t. instant coffee was better, but lacked good color and flavor.

In both of these, I used the following base:

1 tablespoon melted butter
1 teaspoon baking powder
1 well beaten egg
2 tablespoons of DaVinci SF vanilla
a little HWC

I'm looking forward to hearing other variations. It's been fun.
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Old 04-27-2009, 02:29 PM   #182
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Liz: The beauty of cocoa is that it acts like flour and gives the "cake" body. Other variations could be almond flour, other nut flours, bake mix, a tiny bit of coconut flour (maybe 1 Tbs.). The cocoa also gives it flavor. You could get flavor from extracts..like lemon or orange or almond .
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Old 04-27-2009, 03:14 PM   #183
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Originally Posted by lowcarbs4me View Post
This is a fabulous cake recipe no matter what version! YUMMY!

I wonder what it would be like without the chocolate. The chocolate is responsible for most of the carbs. What about making it with vanilla DaVinci and no chocolate? (Or maybe half the chocolate and some instant coffee powder mixed in.) Anyone try this?
I was wondering the same thing as I am just not a chocolate person but I would love to do the recipe.
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Old 04-27-2009, 04:33 PM   #184
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Here is how I made it this time and I like it ALOT better this time...
1 egg
2 tbsp cocoa (Nestle Dark Cocoa)
1 tbsp Almond Breeze Milk(Unsweetened)
1 tbsp erythritol
10 drops of Liquid Splenda
1 TBS coconut oil, melted (Instead of butter)
1/2 tsp baking powder

I melted the Cocount Oil till hot and then mix the reg E in in till it will liquid too..(dont take long) then add the rest of the ingredients along with the beaten Egg. Nuke for 40 second(My micro is HOT) then took out..nice fudge brownie along with the nice Hot syrup too..Think I might just take my PB Powder instead of Cocoa the next time to experiment. Not many carbs either...

Will make again SOON!! This is NOT stalling me..

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Old 04-28-2009, 07:10 AM   #185
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I think the peanut butter pwd will work as well as the cocoa for this recipe. I have made it with half cocoa/half peanut butter pwd. Worked fine. I personally didn't taste the pb much tho. But the flavor would be much more pronounced if it were all pb, and no cocoa. I've never been able to taste the pb flavor when I used this pb pwd tho. Not sure if it's me (probably) or the pwd I have. You wouldn't need nearly as much sweetener with just the pb pwd (or at least I wouldn't), as with the cocoa.
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Old 04-28-2009, 12:46 PM   #186
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I think the peanut butter pwd will work as well as the cocoa for this recipe. I have made it with half cocoa/half peanut butter pwd. Worked fine. I personally didn't taste the pb much tho. But the flavor would be much more pronounced if it were all pb, and no cocoa. I've never been able to taste the pb flavor when I used this pb pwd tho. Not sure if it's me (probably) or the pwd I have. You wouldn't need nearly as much sweetener with just the pb pwd (or at least I wouldn't), as with the cocoa.

Where do you purchase the pb powder?
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Old 04-28-2009, 12:52 PM   #187
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You know..PB can be bought at some health food stores or on-line..I have posted a wonderful peanut butter frosting recipe..Unfortunately, it makes alot, but I think you could
cut it down..Chocolate cake with peanut butter frosting is to die for.
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Old 04-28-2009, 03:12 PM   #188
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Dixie, I think that Netrition (the sponsors here) now carry a Peanut Butter powder. That isn't the kind I have. I'm not allowed to post where I got it. But the brand I have is Provident Pantry. You can google it.

Personally I've never seen it anywhere but online. But then there are a LOT of products in stores that I've never seen. Just not in areas that carry a lot of odd or specialty products.
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Old 04-28-2009, 06:35 PM   #189
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I shop at Hy-Vee (think these are mainly located in the midwest) and I've seen peanut butter powder in their health food market.
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Old 04-29-2009, 06:51 AM   #190
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Thanks for the tip on PB powder. How many carbs does it have per tablespoon? I'm curious as to how it compares to cocoa powder.
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Old 04-30-2009, 10:59 AM   #191
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OMG a dessert recipe I finally have all the ingredients for! And the thread is only 2 years old!

Did anyone ever have success with baking this? I don't have a microwave...I'll have to try and update ya'll!
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Old 05-01-2009, 09:08 AM   #192
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I am sure you can bake it..350 for maybe 15 minutes or so..? Keep testing it with a toothpick or piece of dry spaghetti..Although, a little moisture in the middle might make it
very nommie..
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Old 05-01-2009, 02:54 PM   #193
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I just made a baked version (in my toaster oven). I cooked it at 350 for 15 mins (it was still a slight bit jiggly on top when I removed it). The taste was great, the texture was a big eggy. I think the microwave really does something magical to the texture. I may add a pinch of coconut flour to this the next time just for kicks (there will be a next time!). So simple and quick to make! Here is the version I made:

1 egg (beaten well)
1 TBS full fat sour cream
2 tbsp cocoa (Green & Blacks)
1 tbsp erythritol
1/8 tsp pure stevia extract (NuNaturals) - will reduce by over 1/2, too sweet
1 TBS coconut oil, room temp
pinch salt
1/2 tsp pure vanilla

ETA: I'll be trying this over at a friends house in the microwave next week to see if there is a texture difference between the microwave vs baked version.

Last edited by BikerAng; 05-01-2009 at 02:57 PM..
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Old 06-08-2009, 10:12 AM   #194
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bumping
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Old 06-08-2009, 10:54 AM   #195
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Oooooh so glad you bumped, I totally forgot I needed to make this!
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Old 06-08-2009, 11:07 AM   #196
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going to try this soon. Thanks!
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Old 07-19-2009, 12:20 PM   #197
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Originally Posted by crazywoman-n-wy View Post
But the brand I have is Provident Pantry. You can google it.
Can you tell me the nutritional info of your powdered peanut butter. I googled for the info, but couldn't find the nutritional information. Thanks!
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Old 07-19-2009, 02:47 PM   #198
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Can you tell me the nutritional info of your powdered peanut butter. I googled for the info, but couldn't find the nutritional information. Thanks!
Jeannete, I'd be really glad to, but I'm not home, and what I brought with me, doesn't have the label. I'll see if I can find the info, and post back if I can.
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Old 07-19-2009, 02:53 PM   #199
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Here you go Jeanette:

[COLOR=#000000]NUTRITION FACTS[/COLOR][COLOR=#000000]
Serving Size: 2 Tbsp (13 g)
Servings per Container: Apx. 96Amount per servingCalories70Calories from Fat35 % Daily Value*Total Fat 3.5 g 6%Saturated Fat 0.5 g3%Trans Fat 0 g Cholesterol 0 mg0%Sodium 5 mg0%Total Carbohydrates 3 g1%Dietary Fiber 2 g8%Sugars 0 gProtein 6 g12%*Percent Daily Values are based on a 2000 calorie dietVitamin A 0%Vitamin C 0%Calcium 2%Iron 2%


PRODUCT INFORMATION
[/COLOR]
[COLOR=#000000]Directions:
Add 1 tsp. of water to 1 Tbsp. Peanut Butter Powder. Add small amount of sugar for taste. A small drop of vegetable oil may be added for texture and flavor.[/COLOR]

[COLOR=#000000]For use in baking, it is not necessary to reconstitute. Simply increase liquid according to the amount of Peanut Butter Powder used.[/COLOR]
[COLOR=#000000]Ingredients:
Partially defatted peanut flour.[/COLOR]

[COLOR=#000000]Allergens:
Contains peanuts. Processed in a plant that handles wheat, milk, egg, soybean, peanut, and tree nut products.[/COLOR]

****
Hmmm,,,,, even less carbs than I remembered!!!! YAY!!!!

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BTW, we've been having the flourless 3 minute cake with LC ice cream and/or whipped cream again lately for an evening snack. (The cocoa version.) ....... Thank You Carolyn!!!
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Old 07-19-2009, 09:33 PM   #200
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Thanks! I was concerned about the sugar. The brand Netrition sells has sugar in the ingredients, don't want that!
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Old 07-20-2009, 08:19 AM   #201
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That is one of the reasons I got this brand. (Kevin referred to it WAY back. Netrition didn't even carry it then tho.
I didn't want the sugar either. (And I think the price was better than the other - then anyway, not sure about now.)
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Old 07-20-2009, 05:21 PM   #202
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Has anyone thought to ask admin to make Carolyn's recipe a sticky?
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Old 07-21-2009, 07:39 AM   #203
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Ask and you shall receive

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Old 07-22-2009, 11:29 AM   #204
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I'll ask them, Christina. I'd like it there for quick reference, as I keep forgetting about this neat, quick recipe. I'm mad about chocolate, although sometimes it gives me a migraine.

I just made this little cake again and spread my new frosting which rivals Betty Crocker (you know the kind one gets in those little cans?) on top. It was fabulous with my tea. I told myself - only half - but, alas, temptation overcame me and the whole thing is gone!! :blush:
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Old 07-22-2009, 11:56 AM   #205
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OF course I know Jennifer! I asked them yesterday... Maybe with more people asking they will finally make it a sticky..

HUGS and Blessings!
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Old 07-22-2009, 12:18 PM   #206
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I also asked. Carolyn deserves to have a sticky there for more than just this recipe. She's got a ton of really neat recipes on this board.
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Old 07-22-2009, 06:29 PM   #207
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Tom...sticky, pretty please?
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Old 07-22-2009, 08:29 PM   #208
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Jennifer: You are so sweet..I want to try your pumpkin cake with the Better Betty frosting..nommie..

I just made this 3 minute one for our dessert..We split it and put Cool whip/whipped cream on top..Next time, Better Betty is going on top.
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Old 07-23-2009, 07:36 AM   #209
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LOL "Better Betty" Hope you like it - I did a comparison taste test and although it was not actually the Betty Crocker icing, it was something similar, just another brand. I liked mine better, even if I'm being a little biased.

I think Admin has not seen our notes to them yet, because I checked the Sticky Location and there are a couple of funny things in there that have sneaked in. I'm sure they will remove those soon to a more appropriate place and address our request for your recipe to go in as well. I'd like it handy, as I tend to forget it's there, plus I think it's a great recipe for newbies and for those who are baking-challenged in the kitchen or simply time-challenged, as most of us are.
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Old 07-23-2009, 12:20 PM   #210
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It would be good as a sticky! Funny thing is tho, I forget to go look in the stickies!!!
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