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Old 11-10-2012, 08:17 AM   #151
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Cool, can't wait to get my flour then!
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Old 11-12-2012, 08:02 AM   #152
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HOLY MOTHER, this cake is good!! I made it yesterday, just half a cake. I did that for portion control, ha ha!

I honestly cannot tell the difference between this and a regular flour cake. It's that good. I used coconut oil for the oil and Special Dark for the cocoa powder. I don't have stevia, so I used Truvia packets instead.

The only thing I will do differently next time is make cream cheese frosting without the butter. It's a little too rich for me with the butter. Don't get me wrong, it still tastes good. LOL

Anyway, I HIGHLY recommend this cake. Phenomenal!
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Old 11-12-2012, 09:15 AM   #153
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OMG. Add me to the raves for this! I will never miss high carb cake again!
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Old 11-14-2012, 09:20 AM   #154
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Someone mentioned The Chicken Lady's cornbread recipe way back in this thread. Could anyone post that recipe, please?
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Old 11-14-2012, 09:40 AM   #155
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Made this again yesterday, half a batch and added 1/4 cup of HWC, made it more like a brownie. So, going to make it for a party tonight with the added cream, pecans and make in a brownie pan.
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Old 11-14-2012, 10:33 AM   #156
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Quote:
Originally Posted by LaRae View Post
Someone mentioned The Chicken Lady's cornbread recipe way back in this thread. Could anyone post that recipe, please?


Here it is http://www.lowcarbfriends.com/bbs/lo...arbed-pic.html

Here is another one http://www.lowcarbfriends.com/bbs/lo...cornbread.html

Last edited by dlk35; 11-14-2012 at 10:46 AM..
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Old 11-14-2012, 10:42 AM   #157
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Thank you so much! Ready to print it to have this winter!
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Old 11-15-2012, 05:37 AM   #158
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Quote:
Originally Posted by Buffy45 View Post
Made this again yesterday, half a batch and added 1/4 cup of HWC, made it more like a brownie. So, going to make it for a party tonight with the added cream, pecans and make in a brownie pan.
Yummy! That sounds awesome! I would die without this recipe. So glad to finally find a yummy low carb dessert!
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Old 11-16-2012, 11:04 PM   #159
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I finally made this! Half a batch in cupcake liners. Cooked them for 25 minutes and they are so good! I didn't add frosting because of storage issues. But that's fine.

I'm also wondering if anyone has a easy frosting using cream cheese,but no butter?
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Old 11-21-2012, 05:05 PM   #160
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Pictures!! I just made this tonight, for Thanksgiving tomorrow. I made it with chocolate frosting, from a thread here, of course!

Can't wait to tear this up tomorrow.
Attached Images
File Type: jpg Fudge cake.jpg (58.4 KB, 65 views)
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Old 11-24-2012, 01:44 PM   #161
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Originally Posted by Vilya View Post
Pictures!! I just made this tonight, for Thanksgiving tomorrow. I made it with chocolate frosting, from a thread here, of course!

Can't wait to tear this up tomorrow.
what chocolate frosting recipe did you use? How did it turn out? The cake looks great.
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Old 11-24-2012, 04:13 PM   #162
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what chocolate frosting recipe did you use? How did it turn out? The cake looks great.
Yes, recipe for frosting please! The cake IS great!
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Old 11-24-2012, 05:56 PM   #163
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I used the recipe in Post #13 of this thread: http://www.lowcarbfriends.com/bbs/lo...-frosting.html

I think I added a few drops more Splenda, and even so it's not very sweet. I like it that way. It is soooo yummy!!!!!

P.S. I put the cake in the fridge after I took that picture, and the frosting hardened up of course. It's been out of the fridge since, but never returned to that glossy state. I don't know if it would have stayed glossy and soft like that had I never put it in the fridge, but because it's made with coconut oil I'm guessing it would have hardened a little bit anyway, what with the cooler weather. Either way, it still tastes great!

Last edited by Vilya; 11-24-2012 at 06:01 PM..
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Old 12-17-2012, 11:44 AM   #164
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I made the cake- yummy. I used half the batter in a small cake pan and used the other half of the batter to make cupcakes and cake pops. great recipe- best one i have tried so far.
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Old 01-28-2013, 03:35 PM   #165
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There may be no further words to praise this incredible cake. I know I've used a bunch of 'em in posts past. I'm going to use "sublime" this time.

This is certainly my go to, and now I finally have the perfect total chocolate experience with Lauren's terrific chocolate buttercream frosting. It was made for this cake! I had a meal planned for tonight, but decided to taste it first (the cake, that is) Let's just say, we went straight to dessert!
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Old 01-28-2013, 03:49 PM   #166
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I second that!
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Old 02-02-2013, 08:16 AM   #167
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I finally got around to making this cake. It is wondeful, even better then the chocolate mayo cake imo. I loved the creamcheese frosting as well, hubby said it taste like it has real sugar in it. BUT!!! we didn't like it with this cake, creamcheese and chocolate don't go together well, imo. So I scraped it off all the cupcakes I had just frosted add added some melted chocolate bar, cocoa powder and cream ect.

I also added 1 tsp of my faux cake-ability to the batter. It made it more like real cake crumb/texture. I will play around with the right amount next time I make this cake.

The directions for using cake-ability say to add 1/4 cup of it to 1 cup almond flour, that's seems like a lot to me.

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Old 02-02-2013, 08:37 AM   #168
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Next time you make it, try this frosting. It's from Lauren's Healthy Indulgences website. You'll need to double it if you make the full cake recipe, though.

Extra Rich Sugar-Free Chocolate Buttercream Frosting

Ingredients:

1/2 cup (1 stick) unsalted organic butter, softened, OR 7 Tablespoons non-hydrogenated shortening
1/4 cup plus 1 Tablespoon erythritol, powdered, OR 1/4 cup xylitol, powdered
5-6 Tablespoons unsweetened cocoa powder
2 Tablespoons half and half OR coconut milk, room temperature
1 teaspoon vanilla extract
Pinch of sea salt
Pure stevia extract powder, to taste (I prefer NuNaturals brand)

Optional addition for a glossy finish:
1 fresh organic egg yolk*
*Consume raw eggs at your own risk. I buy organic, cage-free eggs and use those yolks in smoothies and recipes like this. The standard warning is that children, the elderly, or people with compromised immune systems should not consume raw eggs..

Preparation:

Cream the butter in a small bowl until fluffy. Powder erythritol or xylitol in a coffee grinder or Magic Bullet for a minute or two, until extremely fine in texture (reminiscent of powdered sugar). Let sweetener settle in grinder before opening the top. Stir powdered sweetener into butter with a spatula, then beat until smooth. Slowly blend in the cocoa powder (unless you want to redecorate your kitchen!), vanilla, and sea salt. Beat in the half and half and egg yolk,if using. Add stevia, starting with 1/16 teaspoon. You’ll probably use less than 1/4 teaspoon. Just keep tasting and adjust sweetness to your liking.

~16.1g net carbs, 967 calories per batch of frosting, using erythritol
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Old 02-02-2013, 08:51 AM   #169
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Thank's Sharon, I saw that one, but I worry about raw eggs, so I will be trying this one below. The hot coconut oil would cook the eggs.



Basic Chocolate Crème Recipe

Ingredients:

1/2 cup neutral coconut oil (you want the fairly processed one with no coconut taste.

1/2 cup of unsweetened cocoa powder

1/3 cup of erythritol powder

1/4 tsp stevia extract

2 eggs

1 tbsp. rum (optional) or 1/2 tsp of any flavor extract you’d like

1/4 tsp instant coffee granules

2 tbsp. heavy whipping cream




Preparation:

Warm the coconut oil in the microwave. You want the oil to be all liquid and hot, but not boiling.

Now blend the eggs,erythritol,cream, stevia and process for about a minute. Add the cocoa powder and process again. Scrape down the sides if necessary. Now, with the processor running add the hot oil and process very quickly. Basically we want to cook the egg with the oil but not scramble it!
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Old 02-02-2013, 08:54 AM   #170
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Looks good! Btw, the raw egg is an option, strictly for glossiness .. I don't use it
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Old 02-02-2013, 04:25 PM   #171
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Subbing
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Old 02-10-2013, 12:45 AM   #172
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Now I remember why I bought the almond flour.

Bumpity bump
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Old 02-10-2013, 09:24 AM   #173
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Has anyone made this with butter rather than oil?
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Old 02-12-2013, 08:25 PM   #174
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Chicken Lady, I just HAD to show you what I made with your Almond Fudge Cake today. It was DELICIOUS and I'm so glad it's not too sweet for my taste. I subbed in butter for the oil and I used liquid sweetener to cut carbs. This one's a keeper!! Here's my Valentines's creation for my hubby I made today:

I posted this creation on my website but gave you full credit and a link to this thread for all to see the original post. Thanks for your many talents, my dear.
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Old 02-12-2013, 09:27 PM   #175
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Oh my word, that is a beautiful cake!! I'm literally in awe right now, it looks divine. I don't care for chocolate and raspberries or cherries but I love strawberries and chocolate!!

Yum!! Thanks for sharing!
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Old 02-13-2013, 02:47 AM   #176
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Oh my gosh, love that cake and now this tweak, amazing. Don't have a honey to make and share with, but no problem, I am here!!!!!
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Old 02-13-2013, 04:15 AM   #177
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Thanks girls. I've been meaning to try this cake forever but I really have cut way back on low-carb sweets tha lasst 6 months. But hey......Valentines Day is so special, this seemed the right time for us to try it. SOooooo glad I did! This chocolate cake has such a nice dense, sour cream cake texture. Thanks again, Chicken Lady, for this wonderful recipe!
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Old 02-13-2013, 04:33 AM   #178
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Here's the Strawberry Cream Frosting I put together:

STRAWBERRY FROSTING:

2½ c. heavy cream, whipped*
½ tsp. glucomannan powder
14 oz. frozen whole strawberries, thawed and drained of any juice
1 c. fresh strawberries, chopped (or 1 c. more frozen berries, or use all fresh berries if you like)
Sweetener of choice to taste (amount varies due to sweetness of your berries)

I just whipped the cream until thick with my stick blender (don't sweeten yet). Then I folded in the berries. Finally I dusted the gluc lightly over the top several times, folding after each addition. Then I tasted and added liquid sucralose to desired sweetness. Chilled while the cake baked and it was perfect. This was enough for two layers of filling and overall coverage on the top and sides, with about ½" everywhere.

* Initially I had used only 1½ cup cream and 14 oz. berries. That covered the layers adequately, but it wasn't enough to cover the sides of the cake!! Grrr. I had to whip up another cup of frosting.
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Old 02-13-2013, 05:48 AM   #179
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Looks so delicious!
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Old 02-13-2013, 10:54 AM   #180
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Holy Moly, Butonni, that looks incredible.
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