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Old 07-11-2009, 08:05 AM   #211
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Originally Posted by NurseMonkee View Post
Nevermind. The muffins only took 17 minutes, so I am just going to do another batch. That will be 24 mini muffins.

I couldn't wait the 8 hours before trying one....

I had one straight out of the oven and WOW! It is like cake! And it doesn't even taste like beans AT ALL. I can taste the choc & coffee and I love it. yum yum. Oh my gosh! Dare I say it...A peanut butter frosting! *FAINTS* LOL.

This recipe is dangerous.
Next time I will try using a different AS though.
I used 3/4 splenda and 1/2t. stevia and I can taste the splenda after taste. That is the only thing I don't like. Next time I might just try it with honey. The recipes I have tried with honey/AS are the best!
So glad you like the cupcakes! Peanut butter frosting sounds heavenly. Thanks for sharing your experience with these!
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Old 07-11-2009, 09:45 AM   #212
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The last one I made I frosted w/ PB frosting. OMG..lol..

I just picked up a can of pink beans yesterday at Ollie's. They are even Lower carb than cannallini!! 8 net carbs per half cup.
So, I was thinking that sometime this week, I would use them to make some sort of berry flavored cake since the beans are already pink. I have not opened the can yet, so I don't know if the whole bean is pink, or just the skin. I am going with strawberry. I can't believe how expensive that flavoring is. Anyhow, I have frozen strawberries and will replace some of the egg with strawberry juice. That should definately enhance the pink batter.

I'll come back and report.

Last edited by miboje; 07-11-2009 at 09:46 AM.. Reason: misspelling
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Old 07-11-2009, 11:25 AM   #213
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Originally Posted by miboje View Post
...I just picked up a can of pink beans yesterday at Ollie's. They are even Lower carb than cannallini!! 8 net carbs per half cup...
Are you sure about the carb count for the pink beans? I looked for the carb count and it's coming in higher

Lowcarbfriends.com Beans, Peas, and Soy Products Carbohydrate Counter

Carb Counter Information - Nut and Seeds
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Old 07-11-2009, 02:50 PM   #214
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That is what my can says. The brand is Vitarroz.
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Old 07-11-2009, 02:57 PM   #215
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My can says 14 per half cup minus fiber of 6.

The following has been copied and pasted from:
TDP Mobile - Vitarroz Fancy Pink Beans Habichuelas Rosadas

Vitarroz Fancy Pink Beans Habichuelas Rosadas

Enter any food or restaurant:
Nutrition Facts
Serving Size: 1/2 cup 120 g
Amount per Serving
Calories 100 Calories from Fat 0
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 480mg 20%
Total Carbohydrate 18g 6%
Dietary Fiber 6g 24%
Sugars 0g
Protein 5g 10%
Calcium 16%
Iron 6%
Est. Percent of Calories from:
Fat 0.0% Carbs 72.0%
Protein 20.0%
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Old 07-12-2009, 05:27 PM   #216
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Quote:
Originally Posted by miboje View Post
My can says 14 per half cup minus fiber of 6.

The following has been copied and pasted from:
TDP Mobile - Vitarroz Fancy Pink Beans Habichuelas Rosadas

Vitarroz Fancy Pink Beans Habichuelas Rosadas

Enter any food or restaurant:
Nutrition Facts
Serving Size: 1/2 cup 120 g
Amount per Serving
Calories 100 Calories from Fat 0
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 480mg 20%
Total Carbohydrate 18g 6%
Dietary Fiber 6g 24%
Sugars 0g
Protein 5g 10%
Calcium 16%
Iron 6%
Est. Percent of Calories from:
Fat 0.0% Carbs 72.0%
Protein 20.0%


I think you mean 12g net carbs.

I will definitely look for those at the store. Thanks!
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Old 07-12-2009, 06:49 PM   #217
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No, my can says 14 g. carbs and 6 g. fiber per half cup. 14-6=8
That is what is on my can as I stated at the top of that post.
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Old 07-13-2009, 01:45 PM   #218
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I made these again but used honey this time.

Delicious! I think this is the secret to me loving low-carb treats. HONEY!

I can't really stomach recipes when it calls for too much AS.

But, when it is balanced between AS/Honey it is sooooo good.

It is higher carb, obviously, but it is well worth it.

This recipe has been kid approved. It is a keeper.
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Old 07-13-2009, 06:31 PM   #219
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Question: recipe advice. I need to a recipe to give for a friend's wedding shower book. Lauren, in your opinion, what's the easiest, tried-and-true crowd-pleaser recipe of yours, even for someone who isn't focused on healthy eating? If you could just tell me which recipe I can find it on your wonderful blog.
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Old 07-13-2009, 06:36 PM   #220
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Originally Posted by lleigh1981 View Post
Question: recipe advice. I need to a recipe to give for a friend's wedding shower book. Lauren, in your opinion, what's the easiest, tried-and-true crowd-pleaser recipe of yours, even for someone who isn't focused on healthy eating? If you could just tell me which recipe I can find it on your wonderful blog.
Hi Leigh, I'd say this chocolate bean cake, or the almond flour cookies, are my most consistently good, easy recipes with accessible ingredients. Thanks so much for sharing a recipe from the blog!
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Old 07-22-2009, 09:19 PM   #221
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Hi Lauren..I'm new to this site but have been into LCing for quite some time. About a week or so ago I was googling for a recipe and found your site and also recipes on here. Last night I made this cake with the frosting and no one new it wasn't from flour. In fact, whenever I make regular baked goods from flour, they never get eaten up completely..these did and my husband and daughter want more! I haven't told them how I made them and won't they're not ready for that yet! lol Just to let you know, you are one of the reasons I joined this site...I love your recipes!!! I also made the coconut flour pound cake with the same amazing results...everyone loved it and I had 3 teenagers at my home eating it...it was a hit! Thankyou so much for these amazing LC recipes!!
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Old 07-23-2009, 04:51 AM   #222
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Isn't she a doll for sharing her hard work with us, Emm?

this recipe is my absolute favorite for a sweet dessert. Moist, chocolate'y and sweet.
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Old 07-23-2009, 09:34 AM   #223
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Yeah, Lauren is my hero!
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Old 07-23-2009, 10:22 AM   #224
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For those that have made the frosting, can you share which sweetener you used (xylitol or erythritol or honey or combos of all)? Did the frosting have any of the 'cooling effect' that we sometimes see with erythritol?

Thanks so much!
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Old 07-23-2009, 10:28 AM   #225
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I've used both xylitol and erythritol in the chocolate frosting and it came out great with both. I liked the xylitol version a tad bit better, but would be hard pressed to really tell a major difference between the two. Just make sure to powder the heck out of it (coffee grinder or magic bullet works great). I didn't notice a strong cooling effect with the frosting.

The white frosting for the yellow bean cake is my favorite, it just melts in your mouth - no cooling at all.

Last edited by BikerAng; 07-23-2009 at 10:30 AM..
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Old 07-23-2009, 06:25 PM   #226
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Thanks, Ang!! I'll try it with xylitol first.

Did you use erythritol in the actual cake?
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Old 07-23-2009, 07:30 PM   #227
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I did use erythritol in the cake and stevia. Turned out beautifully (like devil's food cake, ony better IMO) and I didn't notice cooling in the cake.
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Old 07-23-2009, 09:35 PM   #228
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24fan..she is a doll! Very gifted with the art of baking I must confess tho, I used a can of black organic soybeans instead of regular black beans since the black soybeans are lower in carbs...they have no taste so took on the cocoa very well and we were able to eat it directly afterwards (well cooled off enough to put the frosting on) with zero bean like taste...it just tasted like chocolate cake made from flour. Simply amazing, I can't get over it!! I don't do much soy because I'm hypothyroid, but in a recipe like this that I would only make once in a while, I'm ok with that. Also I'll add that my cake didn't raise as high as Lauren's picture of hers but thats probably do to using the black soybeans instead. I did find my cake to be moist and rich and thats how I like it!! I've realized that when I make treats like this, albeit LC, I either stay the same weight or actually can gain a pound overnight. I've realized that I am extremely sensitive to gluten being #1, any type of grain #2 and too much fiber #3....I do well eating protein, vege's, cheese and nuts in moderation also some berries here and there and good dark chocolate like an 85% one. One of my fav treats is to dip some 85% chocolate into almond butter. The best and easiest LC treat ever!! I love these recipes tho and have never come across ones that actually taste so darn good!! These will go into my vault for when cravings, potlucks or special dinners come up.
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Old 07-24-2009, 07:43 PM   #229
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Yes I agree..... I think Lauren needs her own cooking show!

Are you listening Food Network???
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Old 08-14-2009, 05:52 AM   #230
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Lauren, just had to come back to tell you this

So, I made this cake to take to a family thing this weekend, right? took out of pan, frosted and put aside on counter. went out to do stuff, came back and my teenage son and his friend had eaten most of it LOL They were all 'good cake" (BIG compliment from teenage boys )

Back to store to get more beans but I was chuckling inside last night. Usually all sugar sub stuff I make is not popular with them.

Your cake is better than ANY cake mix cake i've ever had, I do know that.

Ok back to your regularly scheduled posts
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Old 08-14-2009, 10:30 AM   #231
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24fan, glad the boys enjoyed the cake! That is high praise. Isn't it funny to be buying beans for baking instead of flour or almonds or something?
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Old 08-14-2009, 02:47 PM   #232
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24fan, glad the boys enjoyed the cake! That is high praise. Isn't it funny to be buying beans for baking instead of flour or almonds or something?
It really is!!!

I did put regular frosting on the one they 'broke into' last night, after it was cut so the frosting wasnt' sf but still 'good cake'
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Old 08-17-2009, 02:54 PM   #233
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I really want to make this cake but I do not have the specialty sweetners needed. Just Splenda and Diabetisweet in my pantry. Bummed. I will have to put this in my file for future use when I can afford the sweetners.

It looks so good and my dad, who is a chocoholic, would be in heaven if I made this for him and I would feel good knowing it was healthy too!

I'm more of a white cake, milk chocolate frosting type of girl
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Old 08-17-2009, 06:41 PM   #234
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I really want to make this cake but I do not have the specialty sweetners needed. Just Splenda and Diabetisweet in my pantry. Bummed. I will have to put this in my file for future use when I can afford the sweetners.

It looks so good and my dad, who is a chocoholic, would be in heaven if I made this for him and I would feel good knowing it was healthy too!

I'm more of a white cake, milk chocolate frosting type of girl
You could combine Splenda and Diabetisweet. Try 1/2 cup Splenda, 1/4 cup Diabetisweet, and taste to see if the batter is sweet enough. Add 1/4 cup more Diabetisweet if it isn't, and so forth. Just watch out for the side effects!
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Old 08-20-2009, 08:26 PM   #235
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I've been wanting to make this cake for so long and finally got around to it today (had to break up with Lauren's pound cake first lol).

This is a GREAT LC treat...can't say enough about how good it tastes - very close to HC. I followed the directions exactly for both the cake and the frosting (used erythritol/stevia in the cake and xylitol/stevia in the frosting).

Baked it in an 8-inch round cake pan (325 degrees for the full 45 min.), split it and frosted between layers and top and sides. Next time I might use a square pan and just frost the top.

Will definitely make this again -- want to try the method of just throwing everything into the blender at once to save on cleanup...also will make the cupcakes.

Thanks again, Lauren, for sharing these innovative treats with us!!
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Old 08-21-2009, 06:23 AM   #236
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Lauren

I broke down and made just the cake a couple of days ago. I doubled it and make 2 dozen cupcakes. I did put it in the fridge here but I have to say this is a very great version of the HC Chocolate Cake my friend! A little crusty because I keep them in the fridge here because of the humidity but I am so impressed by this using beans instead of flour! I can't eat but 1 cupcake a day thou because it gives me stomach issues. When I was HC I used to eat allot of beans and I had them. I think the same problem is coming from these.

I have not frosted them yet. I might do that next week thou.

TY Lauren!
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Old 08-21-2009, 10:21 AM   #237
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I've made this recipe 3 times now. The most recent, I threw everything into my Vitamix, as someone else recommended. It changed the texture completely! It was still good, but as my mom put it, it was more dense, or torte-like. I prefer the light cake-like texture of the original recipe, and that's how I'll continue to make it.

BTW, with the blender torte-like recipe, I frosted it as usual, and about half-way through the cake, I cut it up into bite-sized pieces and put it in the fridge. It was delicious this way! It reminded me more of brownies.
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Old 08-21-2009, 10:47 AM   #238
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Thanks, Rottinluv. I love the light, cake like texture of this treat, so I might rethink the blender method now. I think I'll definitely double the recipe next time so I can stick one in the freezer. I just had a piece and omgosh it is even better today -- didn't think it was possible. (I'm keeping it covered in the fridge).
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Old 08-21-2009, 11:12 AM   #239
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I made a cheesecake using liquid splenda that I have sent to me and it was out of this world - BEST cheesecake I've ever had (it was on Linda's site, the Cheese Pie, except I used homemade plain yogurt as the topping instead of sour cream since we don't have it).

Anyway...this liquid splenda (super concentrated, I want to say 1 drop is like 1T sugar) is the only sweetener option I have here in Africa. I've been meaning to ask someone about this: can I use the liquid splenda as my ONLY sweetener? Or do I need to use some sort of blend/powdered form for the texture?

I can only have so much shipped to me, so unfortunately sweeteners (except for this bottle of Splenda which will last me over a year lol) aren't on the short list.
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Old 08-22-2009, 04:19 PM   #240
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I made the recipe from the following thread in my vitamix and it works really well.

http://www.lowcarbfriends.com/bbs/lo...nies-cake.html

This was the recipe that Lauren based her improved (IMO) recipe on, I think Laurens recipe needs the creaming of the butter and sugar subs and eggs in the mixer to get the nice texture that it has. HTH
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