LC Snickerdoodles (yeild 36 cookies) approx. 1/2 carb each
1/2 cup butter (softened)
1 large egg
1/2 tsp splenda quick pack
1/4 cup powdered erythritol
1 3/8 cups LC Cookie and Cake Flour Mix (see below)
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 Tbl diabetisweet or splenda
2 oz pecan halves (40 count)
Cream together butter, egg, sweeteners in electric mixer.
Combine dry ingredient and mix with creamed ingredients.
When dough comes together, refrigerate until chilled (about 2 hours).
When chilled roll dough into approx 1 inch balls and roll to coat in cinnamon coating and place on a parchment lined cookie sheet.
Place pecan half in center of ball and press to flaten.
Preheat oven to 375 degrees and bake 10 to 14 min or until golden and bottom edge starts to brown.
Cool and enjoy.
1 cup LC cake or cookie flour mix (9 carbs)
1/2 cup carbquik
1/4 cup wheat protein isolate 5000
1 Tbs wheat protein isolate 8000
1/8 cup almond flour
1 Tbs resistant wheat starch 75
1 tsp not/Sugar
I actually multiplied this by 8 to yeild me just slightly over 8 cups and store it in an air tight container to use in recipes.
Kevin - this cake or cookie flour mix you made up, can it be used in your other cake/cookie recipes as a simple sub of total of whatever dry/flour type ingredients are in the recipe for the same amount of this? Make any sense at all?:stars:
So far Tweak, I use this like a flour. I have about 16 cups mixed up in advanced and when I have a recipe that calls for flour or a flour mix, I use this instead. So far I have limited myself to cookies, cakes. I especially like how it works in pancakes. I have not had the time to stress test it as I would like to but after the wedding I am quite sure I will be expanding my use of this flour alot.
So, as a for instance - this is your posted recipe for the yellow cake in the gooey butter cake:
yellow cake mix
1/4 cup almond flour
1 cup Carbquik
1 cup wheat protein isolate 5000
1/8 cup resistant wheat starch 75
3 t. baking powder
1 t. baking soda
1/4 t. salt
2 T. granular erythritol
2 T. Diabeti Sweet Brown Sugar
1 splenda quick pack(1 cup equivilent)
1 T. not/Sugar
1/2 cup (1 stick) butter, cold
So if I made the flour mix you used in the snickerdoodles, I'd use 2 1/4 + 1/8 + 1T of it in the cake and then add the salt, baking soda, baking powder and sugars? Or is this a bad example and you'd have to base it on each individual recipe? I'd like to have something like this all made up and not have to drag out all the canisters each time I make something but fear that replacing the flours measure for measure in any recipe may not produce the same result, texture wise, as putting in the individual measures.
Don't take a lot of time trying to explain this now Kevin, I know you are getting ready for the wedding and I don't want to bug you, but wanted to get this written down so we could get to it sometime.
Yes, in this case if you made up a batch of this flour mix you would use 1 T short of 2 1/2 cups for the 1st 4 ingredients in that list. This is proving to be a very nice mix and at 9 carbs a cup a great carb bargain.
Geez Kevin - you're posting answers quicker than I ask ?'s:hyst::hyst:!!
Confession from a snookerdoodle junkie
I am a snickerddodle addict! At least I was until LCing, then Kevin came into my life and showed me that I could have my snickerdoodles and eat them too. :up: Thanks Kevin, these are wonderful and so far, I am not having portion control problems. I appreciate all the hard work you do deeloping recipes and have used many with delight.
I can see this cookie/cake flour bing used to make my favorite cake and will try it out soon. Have you heard of mayonaise cake? One of my favorites and though they will make the real thing for my birthday at work, if this is ready I can have my cake too! Planning is the key to success right?
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