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Old 10-25-2009, 02:00 PM   #241
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You are right Carolyn. Cocoa powder sure does act like flour. It's pretty amazing. So glad you stumbled upon that fact and shared it with all of us. What a wonderful discovery!
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Old 10-27-2009, 05:18 AM   #242
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Cinnamon anyone?

Love cinnamon and all its health benefits?

Cinnamon and Weight Loss

Replace one Tablespoon of the cocoa with cinnamon! I made this for brekkie and it was very good. I got a great rise and very cake like. I also used sour cream instead of butter/oil and reduced baking powder to ˝ tsp.

Cinnamon has 2 net carbs per Tablespoon:

Cinnamon

Cut my cake into tiny pie slices and smeared each one with creamy butter. I think it would be fabulous with some icing!

http://www.lowcarbfriends.com/bbs/lo...-question.html

Really, Really LOVE cinnamon- replace both Tablespoons of cocoa with cinnamon~ this is intense!
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Old 10-27-2009, 05:36 AM   #243
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Carolyn, I've never taken the time to say thank you. I have been making this cake nightly for hubby and myself and it's divine. Even BFF who doesn't like low carb "fake" cake likes it. We always top it with fresh whipped cream. Yummm. Many nights we will half it because it is so filling. I'm thinking of including this in our Thanksgiving dessert menu for those of us who low carb (along w/ a pumpkin recipe, of course)
You are always coming up with new ways to do things and I want to thank you for all of them. You are quite the cook.
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Old 10-27-2009, 09:07 AM   #244
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Miss Linda... Thanks...I truly love this recipe and its great just to whip it up after dinner when.. I'm sure we could do some great variations on this theme..

Cinnamon??? Now, that would be interesting, I think..one Tbs. is alot of cinnamon..does it taste cinnamony????
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Old 10-27-2009, 09:15 AM   #245
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I can't wait to make this and thanks to whomever bumped it! Have to wait until the coconut pie is gone but that shouldn't take long at all lol.

You're a treasure to us lowcarbers, Carolyn!
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Old 10-27-2009, 01:28 PM   #246
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Yes, very cinnamony.. make sure you love cinnamon~ I do!
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Old 10-27-2009, 02:12 PM   #247
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I just threw everything into a small mixing bowl and zapped it a few times with a stick blender. I added a pinch of salt and a pinch of espresso powder to Carolyn's original recipe (with 1/2 tsp. baking powder). I couldn't believe how thick the batter became...and it was unbelievably delicious. I could have eaten just the batter and been happy lol.

I nuked it in a ramekin and ate it with whipped cream...best (and easiest) chocolate cake EVER!
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Old 11-05-2009, 06:53 AM   #248
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This sounds so SO so delicious - can't wait to try it! I don't eat splenda or sugar alcohols and am wondering about using stevia drops in this. Anyone try it with stevia? If so, how much would I put in? (Not talking about the NuStevia - I don't have that) Suggestions? TIA!
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Old 11-05-2009, 07:22 AM   #249
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Pegboard, I use stevia in this recipe, but combine it w/ other sweeteners (sweetzfree and Erythritol). Not a lot, since the stevia I have is the NuStevia by NuNaturals and it doesn't take much. I only combine because I've heard that the synergy is better when you combine w/ chocolate. I might try it w/ just the stevia next time and see how it turns out. I've really only had problems w/ chocolate when I used splenda exclusively. If I used only the stevia I have, I'd use probably 1/4 teaspoon and then taste it to see if it was sweet enough.

Last edited by lindaokc; 11-05-2009 at 07:23 AM..
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Old 11-05-2009, 07:24 AM   #250
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I cannot wait to try this!!! I'm soooo excited!!! Oh my gosh!!!!
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Old 11-05-2009, 08:29 AM   #251
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Thanks Linda -- I'll try it with 0.25tsp of the powered stevia - not sure how much that converts to using the liquid stevia. . . which is all I have right now. Need to get to the store for the powder. I haven't baked with stevia as the only sweetener before and have read that heating it reduces the sweetness. I'll experiment and let you know! We are going out for my 50th birthday dinner tonight and I want to bring this little chocolate gem into the restaurant to eat while the others are having their ordered desserts --- just want to stay with the clean eating!
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Old 11-05-2009, 08:46 AM   #252
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Originally Posted by pegbord View Post
Thanks Linda -- I'll try it with 0.25tsp of the powered stevia - not sure how much that converts to using the liquid stevia. . . which is all I have right now. Need to get to the store for the powder. I haven't baked with stevia as the only sweetener before and have read that heating it reduces the sweetness. I'll experiment and let you know! We are going out for my 50th birthday dinner tonight and I want to bring this little chocolate gem into the restaurant to eat while the others are having their ordered desserts --- just want to stay with the clean eating!
Ohmygosh!! Happy, happy birthday. Let us know how the experiment turns out. I haven't noticed any reduction in flavor when I bake/cook w/ stevia.
Good luck.
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Old 11-05-2009, 01:12 PM   #253
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Hey - Happy Birthday, Pegbord! Hope you have a nice time tonight and a delicious birthday dinner! I'll bet the others will want some of your cake!

Last edited by Tweaker Geek; 11-05-2009 at 01:13 PM..
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Old 11-05-2009, 03:08 PM   #254
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Woww...happy birthday..
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Old 11-05-2009, 05:57 PM   #255
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Happy Birthday Pegbord!

I think I read this thread too many times. I started craving this and just had to go make one! LOL
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Old 11-06-2009, 02:13 AM   #256
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awe, thanks for the birthday wishes --- went to a lovely ballet and had dinner and delicious chocolate cake --- thanks so much for the recipe --- allowed me to stay on plan the whole night!
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Old 11-06-2009, 07:06 AM   #257
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i everyone, I'm new at this. On week 3 & this sounds delicious! Thanks for the recipes, I'm going to try them. This is my first posting. I have some friends that want to do this but I really think they need the book. Have a great day!
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Old 11-07-2009, 11:33 AM   #258
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awe, thanks for the birthday wishes --- went to a lovely ballet and had dinner and delicious chocolate cake --- thanks so much for the recipe --- allowed me to stay on plan the whole night!
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Old 11-08-2009, 11:16 AM   #259
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I was playing around with the 3 minute cake and decided to leave out the almond flour/flax, etc..It turned out pretty good:

1 egg, beaten well
1/2 tsp. vanilla
1 Tbs. heavy cream or half/half or CC milk
2 Tbs. cocoa
10 tsp. of sweetener of your choice (this time I added 5 packets of Splenda)
1 tsp. baking powder
1 Tbs. softened butter

In a small bowl, beat egg with fork and add in the rest of the ingredients until
a smooth batter is formed.

Pour into a cup which will hold 8 ounces. You could use a coffee mug..I Pammed it..Microwave for one minute..

The carb count would depend on the sweetener. You could use Davinici syrup..I don't think it would affect the texture of the cake..But, without the sweetener, you would have .7 carb for the egg and 2 NET carbs for the cocoa powder..About 3 net carbs in all..then add the sweetener carbs.
I made this for the 1st time today and it was really good, I only put 2 packets of splenda in it (2 carbs), My cocoa says that it has 2 carbs so 2 fiber so my little cake only had the 2 carbs but I put on some whipped cream so the carb count was a litttle higher. Very tasty and nice when it is warm.
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Old 11-10-2009, 04:51 AM   #260
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I have a S/F chocolate syrup. Can someone tell me if I could use this in place of Splenda and if so, how much?
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Old 11-10-2009, 10:04 PM   #261
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Bump!
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Old 11-11-2009, 02:18 PM   #262
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I have a S/F chocolate syrup. Can someone tell me if I could use this in place of Splenda and if so, how much?
I would still add maybe half the splenda and put a Tbs. of syrup in..Does the syrup taste okay?? Some SF syrup has a funky taste..
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Old 02-01-2010, 07:02 AM   #263
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I doubled this recipe and baked in my mini muffin pan and topped with a peanut butter frosting. They tasted just like high carb cupcakes. I also used the left over batter to make whoopie pies..they were sooo good!!
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Old 05-07-2011, 06:14 PM   #264
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bumping this cuz I just made it..I made 2 in custard cups..One for tonight and one for
tomorrow and halved the batter.

I also sprinkled some chopped pecans on top.
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Old 05-07-2011, 07:22 PM   #265
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thank you for bumping
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Old 05-08-2011, 05:37 AM   #266
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thanks Carolyn for the recipes and everyone else for all the tweaks-I love easy peasy things!!!

Jeanne
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Old 05-09-2011, 07:54 AM   #267
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Can't wait to try this!
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Old 05-09-2011, 12:21 PM   #268
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Carolyn, this recipe is GENIUS! I just made it and all I can say is wow!! The only problem was my mistake, and that is that rather than read the directions I microwaved it for 3 minutes!!! LOL =) I was going by the title!! So it was a bit dry, but the flavor was spot-on!! After I put it on the plate, I set a single square of 77% chocolate on the top and I swirled it around as it melted, making the perfect icing.

I used 4 tsp of Steviva (Stevia blended w/ E) and 8 drops of liquid stevia and it was perfectly sweet with no weird or bitter flavors.

I can't wait to make this for my kids for dessert. I am going to pick up some cupcake liners at the store and make a larger batch for cupcakes. This is going to be so great to bring to parties so I can have cake too =) I am going to try some of the other versions- I have vanilla and plain protein powder... although I find protein powder cooks too dry for me.
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Enjoy- cream, butter, coconut oil, olive oil, fresh chicken, fish, beef, pork, bacon, sausage, cheese, LC veggies, berries/melon, dressings, stevia, chocolate (75% cocoa) and red wine
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Old 05-09-2011, 12:31 PM   #269
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Old 05-09-2011, 05:29 PM   #270
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Made another one tonight for my kids... cooked it for one minute and that thing fluffed up like crazy, but the bottom was still liquidy. So I popped it back in for 40 seconds which cooked it, but it didn't re-fluff up and when it was done cooking for the second time, it was flatter and more dense than the first time I made it. I guess cooking time is really important to get the texture right in the micro.

Next time I will try 2 minutes
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