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Old 07-12-2006, 11:31 PM   #1
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Kevin's Cake, Muffin, Brownie & Bar Recipes



LC Carrot Cake
9 servings
2 carbs each

Cake
1/2 cup almond flour
1/2 cup wheat protein isolate 5000
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp salt
1 cup grated carrots
1/4 cup chopped pecans
2 eggs
1/4 tsp sweetzfree
3/4 cup vegetable oil
2 tsp. vanilla

Icing
3 oz cream cheese, softened
1 tbsp. butter, softened
1 tsp. vanilla
sweeten with sweetzfree to taste

In a small mixing bowl combine flour, baking powder, salt and cinnamon.
In a separate mixing bowl, beat eggs, sweetzfree, oil and vanilla.
Add dry ingredients to wet ingredients and mix till well combined.
Blend in the carrot and pecans.

Pour batter into a well greased 8 x 8 inch pan. (i lined my glass dish with non-stick foil)
Bake in 325°F oven for 35 to 40 minutes or until a toothpick inserted in center comes out clean.

In a small mixing bowl, combine cream cheese, butter, vanilla and sweetzfree and wisk until fluffy and spreadable.

When cake is cool, spread with cream cheese icing.



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Old 07-12-2006, 11:44 PM   #2
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Kevin's Cake, Muffin, Brownie & Bar Recipes

LC Blueberry Pecan Coffee Cake

Streusel Topping
1/4 c. butter, melted
1/8 t. sweetzfree
1 c. pecans, chopped
1 T. PolyD Plus
1 T. vanilla whey protein
1 T. ThickenThin notSugar
1 t. cinnamon

Cake Batter
1/3 c. butter, chilled in pieces
1 c. almond flour
1/2 c. carbquik
1/2 c. wheat protein isolate
1 T. ThickenThin notSugar
1/4 t. salt
2 t. baking powder
1 t. cinnamon
18 drops sweetzfree
1 t. vanilla
1 large egg
1/2 c. sour cream
1/4 c. half and half
30 fresh blueberries
2 T. davinci syrup

Grease a 9 x 9 baking dish or line with parchment or non-stick foil.
In a small mixing bowl combine the dry streusel ingredients then stir in the melted butter and sweetzfree till the nut mixture is well coated. Set aside.
In a large mixing bowl, combine the dry ingredients for the batter.
Cut in the butter with a fork or a pastry cutter till you have a coarse meal.
Add egg, sour cream, half and half, vanilla and sweetzfree till just blended.

In prepared dish, layer 1/2 batter then top this with a layer of fresh blueberries followed with a layer of 1/2 the streusel mixture.
Repeat the batter and the streusel layers.
Drizzle top with the davinci syrup.

Bake in a 350 oven for 30 min. until a toothpick comes out clean.

As with most coffee cakes, I think it is best eaten a bit warm.

Total Coffee Cake is 36 carbs. I made mine 9 servings or 4 carbs each.



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Old 07-23-2006, 04:27 AM   #3
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Kevin's Cake, Muffin, Brownie & Bar Recipes

DW asked for some cake brownies so I tried yet another LC brownie tweak.

They turned out light, moist and have a nice chocolate bite to them.

1/2 cup Carbquik
1/2 cup Wheat Protein Isolate 5000
1/4 cup Almond flour
1 teaspoon baking powder

1/2 cup butter softened
4 oz melted unsweetened nestles chocolate(I always use the pre-melted packs)
2 teaspoons vanilla
4 eggs
2 tablespoons DiabetiSweet Brown Sugar
1 1/4 cups equivalent of liquid splenda

1/4 cup chopped pecans

In small mixing bowl wisk together carbquik, WPI, almond flour, and baking powder and set aside.

In a large mixing bowl wisk together butter and chocolate till smooth.
Then wisk in the vanilla and sweeteners till smooth
Wisk in eggs 1 at a time till each is mix in completely.

Add the flour to the chocolate and egg mixture till well combined.
Mix in pecan and spoon into a foil lined 9 x 9 glass baking dish.

Bake in a 275 oven for 35 to 40 min till toothpick comes out clean

total of 31 carbs or 3.5 carbs for 9 servings.




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Old 07-23-2006, 06:37 AM   #4
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Tweak # 2

I won't go into great detail other than I combined all the dry ingedients in 1 bowl and all the wet in another then mixed the dry into the wet.

Here is what I used:

Wet
1 stick of butter
3 oz unsweetened chocolate(I used the pre-melted Nestles)
2 eggs
1 t. vanilla
1 c. equivalent liquid splenda

Dry
6 T. Almond flour
6 T. Wheat protein isolate 5000
1/4 t. baking powder
1/4 t. baking soda
1/2 c. PolyD plus (I'm using it up)
1 T. granular erythritol
1/4 c chopped pecans

I lined an 8 x 8 with that non stick foil and they lift out perfect when done.

60 min ~ 275 degrees

4 carbs each for 9 brownies
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Old 07-23-2006, 06:45 AM   #5
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tweak #3

Batter
1 stick butter
3 ounces pre-melted unsweetened chocolate
2 large eggs
1 1/2 c. equivalent liquid splenda

1 teaspoon pure vanilla extract
3 tablespoons raspberry Davinci syrup
1/2 cup carbquik
1/2 cup pecans, coarsely chopped (optional)

center
1 T. sf smuckers raspberry preserves
1 T. raspberry Davinci syrup
1 t. Thickenthin/not Sugar
1/4 cup mini s/f eat well be well chocolate chips



Preheat oven to 275 degrees F.

Line a 9 x 9 glass baking dish with parchment paper.

Melt together butter and chocolate in large bowl.

Whisk in eggs and liquid splenda until well combined, about 1 minute. Whisk in vanilla, raspberry syrup. Stir in flour in 1/4 c. at a time. Fold in walnuts.(optional) Spread half of batter over bottom of the prepared pan.

Mix together preserves, Thickenthin/not Sugar, raspberry syrup and chocolate chips in small bowl.(you can optionally add 3 oz. LC raspberry yogurt to this mixture) Spread over batter in pan. Place in freezer until preserves are set, about 30 minutes. Spread remaining batter over top of preserves.

Bake until wooden pick inserted in center comes out clean, about 45 to 55 minutes. Cool in pan on wire rack. Cut into 9 brownies. (without options 3 carbs each)

[COLOR=DarkRed]Warning:
If you have trouble with portion control........Do Not Make These!! [/COLOR]

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Old 08-23-2006, 12:00 PM   #6
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Kevin's Cake, Muffin, Brownie & Bar Recipes

I had some fresh peaches from my orchard and decide to make some SF peach Jam.

I started out with 6 to 8 cup of sliced skined peaches and 3 T. lemon juice and cooked them down over medium heat in an enameled pot till they were about 3/4 reduced. Halfway through the process and then again near the end I added 1 T. thicken thin/not sugar mixed with cool water each time and then sweetened with sweetzfree to taste. the results was about 1 1/2 pints of peach jam.

Very yummy and very spreadable.


I then took a muffin recipe I made last April.

Quote:
Originally Posted by kevinpa back in April
How about some Saturday morning coconut muffins? Light moist and maccaroonie.

1 cup egg whites (approx 8 large eggs)
1 Tablespoon PolyD plus (I didn't have any of the unsweetened PolyD)
3/4 cup sweetener equivalent
1/4 cup almond flour
5 oz. Unsweetened Shredded Coconut (1 3/4 cup to 2 cups)
1 teaspoon vanilla


In a mixing bowl, beat egg whites, PolyD, sweetener, and vanilla till stiff.
Fold in almond flour and coconut.
Spoon batter into 6 sprayed large muffin tins.

Bake in a preheated 300 oven for 15 to 20 minutes or until firm.

I started watching at 15 minutes and removed mine at about 18 min.

The toothpick came out clean but was moist.

3.25 carbs each.

Next time I make these I am going to layer a suprise in the midle like chocolate or pudding or fruit.
Coconut Maccaroonie Muffins with a SF Peach Jam Suprise



BTW, although this coconut made this batch of muffins dry, I made a chocolate truffle suprise for the middle that was heavenly.

I made enough for 2 batches of the large muffins.

3 oz pre-melted nestles unsweetened chocolate
1 c. equivilent sweetener(I used a mix of liquid splenda and erythritol)
1 T. polyD
1/3 c heavy cream

Mix all ingredients in a small mixing bowl then cover with plastic wrap and put in freezer for 45 min to 1 hour to set.

When set roll into balls and use to put in the center of your muffins.

Makes 12- 1 inch truffles.


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Old 09-08-2006, 10:27 PM   #7
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After several days and 5 or 6 different version of isomalt brownies I kept thinking that they were all good but not near the same as the original ******ic brownies that I tried back in April. Even my DW who can usually spot a change in a recipe before I even tell her said: none of these are the same.
So I went back to April when I first saw Scott123 post Jackieba's version of the brownie (the one I originally tried) and it smacked me right in the face why it was not the same.

Jackieba's version used carbquik rather than carbalose.

With that said and 2 last tries......I have found my isomalt brownie.

Servings: 9 (3x3) brownies 5.5 carbs each (6 carbs w/pecans)
(these counts are using 24 carbs for the 1 cup of isomalt)

Wet

1 stick butter (salted)
3 ounces Nestle's unsweetened chocolate(pre-melted)
3 large eggs
1 teaspoon vanilla
25 drops sweetzfree (1 C. splenda equivalent)

Dry

1 cup Carbquik flour
1 cup granulated isomalt
1/4 cup granular erythritol

1/2 C. Chopped pecans (optional)

Preheat the oven to 275 degrees.

Foil line a 9x9 pan.(I used an old 9x9 pan I have so I could get 9 (3x3) brownies)

In a large glass bowl, mix wet ingredients, whisking in eggs last.

Combine dry ingredients in a separate bowl. Slowly pour dry into wet while stirring. Fold in nuts if using.

Pour batter into pan and pound on counter a few times to get as much air out as possible.

Bake 75 minutes.

Hope you enjoy!





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Old 09-29-2006, 12:57 AM   #8
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Kevin's Cake, Muffin, Brownie & Bar Recipes

I want to say up front that I did not intend to make icing only the cake. The icing is another day....

Second, I want to say..... I Like This Cake!!
It is moist and taste just like a ....uh.....oh ya.....A Yellow Cake.

I hope you all enjoy it also.

Yellow Cake

1 cup almond flour
1 cup wheat protein isolate 5000
3 t. baking powder
1/4 t. salt
1/4 cup granular erythritol
2 T. Diabeti Sweet Brown Sugar
1 1/4 cups equivilent splenda (30 drops sweetzfree)
1/2 cup crisco green no trans fat
1 cup sour cream
3 eggs
2 T. heavy whipping cream
2 t. vanilla extract
3 drops yellow food color
3 eggs

Mix all the dry ingredients in a large mixing bowl.
In another mixing bowl combine crisco, sour cream, and heavy cream then mix with dry ingredients until well incorporated.
Combine eggs, vanilla, and sweetzfree then mix into the batter.
Pour batter into 2 well greased 8 inch cake pans.
Bake in a preheated 350 oven for 30 min or until a toothpick comes out clean.









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Old 09-30-2006, 12:13 AM   #9
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Quote:
Originally Posted by hookmaster7 View Post
Is there any sub that you can give if a person can not have any wheat products or almonds?
Ok Hook, here is 1 for you non glutten non nut guys.

I need to say up front that I am neither a soy or a whey fan but this cake was suprisingly good. It was not quite as moist as the other and a little more dense, but I really think you will like this one. My personal opinion is it is as good as the first one.



Non Glutten Non Nut Yellow Cake

1 cup vanilla whey protein powder
1 cup soy grits
4 t. baking powder
1/4 t. salt
1/4 cup granular erythritol
2 T. Diabeti Sweet Brown Sugar
1 cup equivilent splenda (25 drops sweetzfree)
1/2 cup butter (softened)
1 cup heavy whipping cream
2 t. vanilla extract
3 drops yellow food color
4 eggs


Mix all the dry ingredients in a large mixing bowl.
In another mixing bowl combine butter and heavy cream then mix with dry ingredients until well incorporated.
Combine eggs, vanilla, and sweetzfree then mix into the batter.
Pour batter into 2 well greased 8 inch cake pans.
Bake in a preheated 325 oven for 30 min or until a toothpick comes out clean.




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Old 10-08-2006, 12:08 AM   #10
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Kevin's Cake, Muffin, Brownie & Bar Recipes

This is another convert from my high carb days.
It started out as a pumpkin/coconut and then butternut/coconut and now whatever low carb squash I can find...
Hope you like them.
Approx. 33 carb for the recipe divided by however many muffins you decide on.
I made 8 mini loaf muffins.

Wet

1/2 c. Delicata squash pere'e (6 carbs)
1/4 c. butter, melted
1 egg (1 carb)
8 oz. Vanilla Almond Breeze (1 carb)
1 c. equivilent sweetzfree


Dry

1/2 c. unsweetened coconut (3 carbs)
1 1/4 c almond flour (15 carbs)
1 1/4 c. wheat protein isolate 5000 (3 carbs)
1 1/2 t. baking powder
1/2 t. baking soda
1 t cinnamon

Topping

2 T. Diabeti Sweet brown sugar (4 carbs)
3 T butter, cold

In a small mixing bowl combine the wet ingredients and set aside.
In a large mixing bowl combine the dry ingredients mixing well and then set 1/2 c. of the mix aside for the topping.
Mix the wet ingredients into the rest of the dry mix until just combined.
Spoon batter into greased muffin tins (12 small or 6 large or 8 mini loafs).
Cut the cold butter into the set aside dry mix until crumbly and evenly top all muffins.

Bake in a 350 oven for 15 to 20 mins or until golden brown and toothpick comes out clean.

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Old 10-31-2006, 10:13 AM   #11
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Kevin's Cake, Muffin, Brownie & Bar Recipes

Quote:
Originally Posted by Rosebud
Orange and Almond Cake

*This recipe not suitable for Atkins Induction*

Adapted from a recipe on the packet of "Lucky" almond meal.

2 oranges
1 cup water
6 60g eggs
¾ cup sweetener*
200g/2 cups almond meal/flour

Preheat oven to 200ºC. Brush the sides and base of a 24cm/9 inch springform pan with butter.
Wash the (unpeeled) oranges, and place in a saucepan with the water and boil for 1½ to 2 hours (I did it for the full 2 hours). When time is up, cut oranges in half and remove pips. Place in food processor and blend to a smooth pulp.
Using electric beaters, beat eggs in a clean bowl for 5 minutes, or until thick and creamy. Beat in sweetener.
Carefully fold in remaining ingredients, then pour into prepared pan.
Bake for 50 minutes, or until cake shrinks slightly from the sides. If cake seems to be getting too dark as it cooks, cover top with foil.
When done, leave to stand for 5 minutes, then release the clip to remove the sides. Serve with berries and whipped cream, if desired.

*If using 2 different sweeteners, remember you will only need half as much sweetener in total. I used 9 Spenda tablets (equivalent to 3 N American tablespoons, or 45mL) and 45mL/3 NA tablespoons xylitol.

Nutritional info for whole cake, if using ¾ cup granulated Spenda:
Calories: 1913
ECC: 81
Fat: 143
Protein: 83

I easily got 10 slices, so that would give you 8.1 carbs per slice.
I opted to go a bit lower carb with my try of this cake.
Their were a total of 35 carbs in my version or 3.5 for 10 slices.

I followed the instructions exactly except you bring water to a boil and simmer for 2 hours.

This was my list of ingredients.

2 oranges
1 cup water
6 large eggs
1/2 t. baking soda
2 T. granular erythritol
2 T. ThickenThin not/Sugar
1/4 t. Sweetzfree (1 cup equivilent)
1/2 cup almond meal/flour
1/2 cup wheat protein isolate

It turned out a light custard/cake texture with a yummy orange flavor.

If you love orangy you will love this cake.




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Old 11-06-2006, 10:04 AM   #12
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Kevin's Cake, Muffin, Brownie & Bar Recipes

I used to make a chocolate snack cake that used nestle's Quik for its chocolate flavor.

This is my LC version of that cake.
It turned out very close to what I remember.

Chocolate Snack Cake (9 servings 2 carbs each)

cake:

6 T. butter
1 T. granular erythritol
1 T. not.Sugar
1/8 t. sweetzfree (1/2 cup equivilent)
1 .5 oz. package of Big Train low carb Hot Chocolate Mix
1/2 cup almond flour
1/2 cup wheat protein isolate 5000
1 T. resistant wheat starch
1 t. baking powder
4 eggs
1/4 heavy cream

Melt butter so it can be beaten. Mix hot chocolate powder into butter, than add sweeteners. Add flour, and then eggs. Beat until smooth. Add cream so that mixture is runny.

Pour batter into a greased or foil lined 8 inch square cake pan. Bake in middle of preheated oven at 375 F for 20 minutes. Test for doneness with toothpick


icing:

2 T. butter
1/4 cup powdered erythritol
1 T. polyD
1 T. not/Sugar
1/3 cup equivilent splenda (8 drops sweetzfree)
2 t. warm water
2 T. Eat Well Be Well chocolate chips (melted)


wisk to combine
powdered erythritol, not/Sugar, and polyD
add warm water and wisk until creamy and smooth.....(no lumps)
add butter and wisk until combined and creamy.
add sweetzfree and wisk until smooth and creamy
add melted chocolate chips and wisk 1 last time until smooth and creamy.

Frost cake.



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Old 12-14-2006, 06:47 AM   #13
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Here is my version Carolyn.

9 servings Just over 3 carbs each

1/2 jar (5 ounce) Jok n Al Pineapple fruit spread
1/2 cup almond flour
1/2 cup wheat protein isolate 5000
1 t. baking soda
1 splenda quick pack
1/4 cup unsweetened coconut
1 large egg
1/8 cup coconut davinci
1/4 t. pina colada LorAnn Gourmet flavor oil
1/2 cup chopped pecans

Preheat oven to 350 degrees.
Mix dry ingredients.
Mix wet ingredients.
Mix dry into wet.
Pour into a 9 X 9 inch nonstick foil lined baking dish.
Bake for 25 minutes or toothpick come out clean.

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Old 12-15-2006, 06:37 AM   #14
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Blackcurrent Fruitcake

This may seem like an odd flavor combination but, it is an amazing taste sensation.

9 servings Just over 3 carbs each

1/2 jar (5 ounce) Jok n Al Blackcurrant fruit spread
1/2 cup almond flour
1/2 cup wheat protein isolate 5000
1 t. baking soda
1/2 t. baking powder
1 splenda quick pack
1/4 cup unsweetened coconut
1 large egg
1/8 cup coconut davinci
1/4 t. LorAnn Butter Rum Gourmet flavor oil
1/4 cup chopped pecans
1/4 cup organic peruvian cacao nibs

Preheat oven to 350 degrees.
Mix dry ingredients.
Mix wet ingredients.
Mix dry into wet.
Pour into a 9 X 9 inch nonstick foil lined baking dish.
Bake for 25 minutes or toothpick come out clean.

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Old 12-23-2006, 07:04 PM   #15
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Ok, here is conversion #2

I made this for company dessert tonight.

This is one of the best LC chocolate dish I have ever made.

Dark Chocolate Cranberry Souffle (6 servings .. 8 carbs each)


3 separate measures of the following sweetener mix.
1/4 cup granular erythritol
1/4 teaspoon splenda quick pack
1 Tablespoon not/Sugar
1 teaspoon Brown Diabeti Sweet

2 cups fresh or frozen cranberries
1/4 cup raspberry davinci
3 large eggs. separated
6 oz unsweetened chocolate

Brown Diabeti Sweet(to coat ramikens)
butter, softened(to coat ramikens)

1. Coat inside of six 5-ounce ramekins with softened butter. Pour enough Granulated Brown Diabeti Sweet into one ramekin to fill halfway. Pour sugar into next ramekin while turning the first to evenly coat its sides. Repeat with all ramekins. Discard remaining Diabeti Sweet. Place ramekins on a baking sheet.

2. In a medium saucepan, cook cranberries and 1 measure of sweetener along with enough water to come halfway up cranberries until they pop and form a thick, jam-like consistency, about 10 minutes. Add raspberry davinci and cook 1-2 minutes or until liquid evaporates. Strain, making sure to press out all pulp.

3. Over a double boiler, heat cranberry puree with egg yolks, stirring constantly, until mixture thickens slightly and reaches 140°F. Add chocolate and 1 measure of sweetener and stir until blended. Cool to room temperature.

4. In bowl of electric mixer whip egg whites until frothy. Begin adding remaining measure of sweetener a little at a time, and continue whipping until whites reach stiff peaks.

5. Fold 1/3 of egg whites into chocolate and yolk mixture until completely blended. Gently fold in remaining whites.

6. Spoon mixture into prepared ramekins, filling up to top. Soufflés can be baked right away at this point or kept refrigerated up to 4 hours until ready to serve.

7. Bake in oven preheated to 450°F with rack set to center for 10-15 minutes or until risen completely. They will be very brown on top, but still soft in center. Serve immediately.





















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Old 01-15-2007, 08:37 AM   #16
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Kevin's Cake, Muffin, Brownie & Bar Recipes

I liked my other recipe for yellow cake but this one is even closer to the real deal.
The only thing left is to get a little more height to it.

Yellow Cake with Chocolate Orange Frosting(9 servings Approx. 3 carbs each)

1/4 cup almond flour
3/4 cup Carbquik
1 cup wheat protein isolate 5000
1/8 cup resistant wheat starch 75
3 t. baking powder
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
6 T. shortening
1 cup calorie countdown 2% milk
2 t. vanilla extract
3 drops yellow food color(optional)
3 eggs

Mix all the dry ingredients in a large mixing bowl until well incorporated.
In electric mixing bowl with wire whisk, mix shortening, milk, and vanilla until combined.
Add eggs 1 at a time until well incorporated then mix in dry ingredients until batter is smooth.
Pour batter into a greased 9 x 9 inch cake pan or dish.
Bake in a preheated 350 oven for 30 min or until golden and a toothpick comes out clean





Frosting

3 T. butter (softened)
1/2 cup powdered erythritol
2 T. polyD
2 T. not/Sugar
1/3 cup equivilent splenda (8 drops sweetzfree)
2 T. warm water
1/16 t. LorAnn orange flavor oil
2 t. Special Dark (dutch processed) Hershey's Cocoa

wisk to combine
powdered erythritol, not/Sugar, and polyD
add warm water and wisk until creamy and smooth.....(no lumps)
add butter and wisk until combined and creamy.
add sweetzfree, Cocoa and flavor oil then wisk 1 last time until smooth and creamy

Chill to set (approx 15 min)


Frost the cake.









Let them eat cake!!
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Old 03-01-2007, 02:13 PM   #17
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Kevin's Cake, Muffin, Brownie & Bar Recipes

BettyR's HC Ice Cream Cake inspired me to make this.

Chocolate Cake with Whipped Cream Frosting(6 generous servings Approx. 5 carbs each)

1/4 cup almond flour
3/4 cup Carbquik
1 cup wheat protein isolate 5000
1/8 cup resistant wheat starch 75
1/4 cup cocoa
3 t. baking powder
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
7 T. shortening
1 cup calorie countdown 2% milk
2 t. vanilla extract
3 eggs

Mix all the dry ingredients in a large mixing bowl until well incorporated.
In electric mixing bowl with wire whisk, mix shortening, milk, and vanilla until combined.
Add eggs 1 at a time until well incorporated then mix in dry ingredients until batter is smooth.
Pour batter into a greased 7 x 10 inch cake pan or dish.
Bake in a preheated 350 oven for 30 min or until golden and a toothpick comes out clean
Let Cool.




Frosting

1 1/2 cup heavy cream
1/2 cup powdered erythritol
2 T. not/Sugar
2 t. vanilla

In a electric mixing bowl using whisk attachment whip all ingredients until very stiff peaks.


Cut cake in half and frost the top of one of the halves.
Stack the other half on top and finish frosting the cake.








Enjoy
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Old 03-01-2007, 07:26 PM   #18
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Happy Birthday to You,
Happy Birthday to You,
Happy Birthday Dear Low Carb Friends,
Happy Birthday to You!!




Yummo!!
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Old 03-06-2007, 10:07 AM   #19
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Chocolate mini cakes with peanutbutter whipped cream frosting





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Old 03-07-2007, 03:17 AM   #20
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Originally Posted by Kevinpa View Post
Chocolate mini cakes with peanutbutter whipped cream frosting
When I made these I could have just added a couple tablespoons of peanutbutter to the above frosting but my DW who is lactose intolerant was feeling left out so the frosting that you see in the picture above was made with the following recipe for her benefit.
Both are excellent frostings in my opinion.

Peanutbutter frosting
1/2 cup Vanilla Almond Breeze
2 T. Carbalose (level)
pinch salt (1 quick twist on a grinder)

Put in a medium non-stick sauce pan stiring constantly over medium heat until thick. Cool in refridgerator.

In electric mixer

1/2 cup powdered erythritol
1 cup equivalent Sweetzfree or splenda quick pack
2 T. ThickenThin not/Sugar
1/4 cup butter
2 T. peanutbutter
1 t. vanilla

Beat until fluffy.
Add cooled flour mixture.
Beat until creamy
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Old 03-08-2007, 03:54 AM   #21
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Originally Posted by Yummy's_Girl View Post
Any recomendations from your other icings, kevin, for this cake, that doesnt have to be refrigerated?
When I don't want to worry about refridgeration I use the following frosting. Keep in mind that you can adjust the amounts some to get the exact texture, sweetness, and flavor you want.

Frosting

2 to 3 T. butter or shorting (softened)
1/2 cup powdered erythritol
2 T. polyD
2 T. not/Sugar
1/3 cup equivilent splenda (8 drops sweetzfree) plus or minus to taste
2 T. warm water
1/2 t. extract or 1/8 t. flavor oil


wisk to combine
powdered erythritol, not/Sugar, and polyD
add warm water and wisk until creamy and smooth.....(no lumps)
add butter and wisk until combined and creamy.

BTW this is a thinner but stiffer frosting.
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Old 03-10-2007, 10:48 PM   #22
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I wanted to take another stab at this cake with a twist.

Peach Cake

This was my list of ingredients.

1 can carb clever peaches (15.5 oz.) (puréed)
6 large eggs
1 t. baking soda
1/2 t. baking powder
4 T. powdered erythritol
2 T. ThickenThin not/Sugar
1/2 t. splenda quick pack
1/2 cup almond meal/flour
1/2 cup carbquik
1 cup wheat protein isolate
1 t. Lorann' peach flavor oil
1/2 t. vanilla extract

Lightly grease 9 inch spring form pan.
Combined all dry ingredients and set aside.
In electric mixer, wisk eggs till fluffy.
Add peach purée,flavor, and wisk until just combined.
Add dry ingredients until just combined.
Turn into the greased spring form.

Bake in a preheated 375 degree oven for 40 minutes or untl toothpick comes out clean.

If top starts to get brown cover with foil.

Serves 8 .....approx 5 carbs per slice.

Yum!



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Old 04-05-2007, 08:57 PM   #23
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Quote:
Originally Posted by Kevinpa View Post
Just a note:

I now keep this and my yellow cake in my pantry as a dry pre-mix(cake in a bag so to speak). I mix all the dry ingredients and vacuum seal them. Then when I need a cake, I open a bag, add shortening, milk, vanilla, and eggs....mix and bake.
Derived from the "Let Them Eat Chocolate Cake" thread.

Let Them Eat Chocolate Cake with Whipped Cream Frosting

Here is my yellow cake in a bag version.

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
1/4 t. salt
2 T. granular erythritol
2 T. Diabeti Sweet Brown Sugar
1 splenda quick pack(1 cup equivilent)
1 T. not/Sugar
6 T. shortening
1 cup calorie countdown 2% milk
2 t. vanilla extract
3 eggs

Mix all the dry ingredients in a large mixing bowl until well incorporated.
In electric mixing bowl with wire whisk, mix shortening, milk, and vanilla until combined.
Add eggs 1 at a time until well incorporated then mix in dry ingredients until batter is smooth.
Pour batter into a greased 7 x 10 inch cake pan or dish.
Bake in a preheated 350 oven for 30 min or until golden and a toothpick comes out clean
Let Cool.

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Old 04-19-2007, 07:47 PM   #24
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ok this is what I used.

The cake

1/4 cup almond flour
3/4 cup Carbquik
1 cup wheat protein isolate 5000
1/8 cup resistant wheat starch 75
1/4 cup cocoa
3 t. baking powder
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
7 T. shortening
1 cup calorie countdown 2% milk
2 t. vanilla extract
3 eggs

Mix all the dry ingredients in a large mixing bowl until well incorporated.
In electric mixing bowl with wire whisk, mix shortening, milk, and vanilla until combined.
Add eggs 1 at a time until well incorporated then mix in dry ingredients until batter is smooth.
Pour batter into a greased 7 x 10 inch cake pan or dish.
Bake in a preheated 350 oven for 30 min or until golden and a toothpick comes out clean
Let Cool.

The frosting

6 T. shortening (crisco green)
1 cup powdered erythritol
4 T. polyD
4 T. not/Sugar
1 splenda quick pack
2 to 3 T. warm water

I used the following method to make the frosting except the quick pack got mixed with the dry ingredients.

Chocolate Sandwich Cookies

My cake in a bag made a total of 6 pies. I made the first batch in the muffin top pan. Then the second batch I did on a cookie sheet as you did just to try that way. As you can see below the muffin top ones are much thicker.

The first batch I made on a muffin top pan and just came out of the oven.






Since my DW will be trying these I just went with the frosting I use for my chocolate sandwich cookies since itis non dairy. I did increase the shortening some to make it lighter and fluffier and whipped it in an electric mixer with a wisk attachment.





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Old 04-19-2007, 07:47 PM   #25
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ok this is what I used.

The cake

1/4 cup almond flour
3/4 cup Carbquik
1 cup wheat protein isolate 5000
1/8 cup resistant wheat starch 75
1/4 cup cocoa
3 t. baking powder
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
7 T. shortening
1 cup calorie countdown 2% milk
2 t. vanilla extract
3 eggs

Mix all the dry ingredients in a large mixing bowl until well incorporated.
In electric mixing bowl with wire whisk, mix shortening, milk, and vanilla until combined.
Add eggs 1 at a time until well incorporated then mix in dry ingredients until batter is smooth.
Pour batter into a greased 7 x 10 inch cake pan or dish.
Bake in a preheated 350 oven for 30 min or until golden and a toothpick comes out clean
Let Cool.

The frosting

6 T. shortening (crisco green)
1 cup powdered erythritol
4 T. polyD
4 T. not/Sugar
1 splenda quick pack
2 to 3 T. warm water

I used the following method to make the frosting except the quick pack got mixed with the dry ingredients.

Chocolate Sandwich Cookies
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Old 04-29-2007, 04:18 PM   #26
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In my mini prep food processor I puréed:

1/2 cup mixed frozen berries
1/8 cup sf blackberry syrup
1/8 cup whipping cream

then put between two muffin top whoppie cakes and then froze until firm.

Major Yummo!!





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Old 05-05-2007, 01:59 AM   #27
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Kevin's Cake, Muffin, Brownie & Bar Recipes

These are some big kickin moist brownies

Zucchini Brownies


2 cup grated zucchini
2 cup carbquik
1/2 cup powdered erythritol
1 splenda quick pack
3/4 tsp salt
1 1/2 tsp baking soda
1/2 cup cocoa
1/2 cup chopped pecans
2 tsp vanilla
1/2 cup canola oil
2 large eggs, beaten



1 Mix sugar, oil, vanilla and eggs.
2 Add all dry ingredients and mix well.
3 Fold in zucchini and nuts.
4 Spread in greased 9 x 9 inch pan.
5 Bake 40 minutes at 350 degrees


Servings: 9

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 263.78
Calories From Fat (60%) 159.27
Calories From Protein (9%) 24.96
Calories From Carbs (30%) 79.56
Calories From Alcohol (0%) 0.00
% Daily Value
Total Fat 24.28g 37%
Saturated Fat 3.97g 20%
Monounsaturated Fat 10.25g
Polyunsaturated Fat 5.09g
Trans Fatty Acids 0.00g
Cholesterol 47.00mg 16%
Sodium 492.44mg 21%
Potassium 184.73mg 5%
Carbohydrates 27.29g 9%
Dietary Fiber 9.14g 37%
Sugar 1.02g
Sugar Alcohols 13.34g
Net Carbohydrates 4.81g
Protein 8.56g 17%







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Old 05-14-2007, 12:14 PM   #28
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I had a request for chocolate chocolate whoopie pies with no dairy so I made a cake in a bag and used Chocolate Almond Breeze as a sub for the milk.

I then used the following as the filling.

1/2 cup Chocolate Almond Breeze
1 1/2 T. Carbalose (level)
pinch salt (1 quick twist on a grinder)

Put in a medium non-stick sauce pan stiring constantly over medium heat until thick. Cool in refridgerator.

In another bowl

1/4 cup powdered erythritol
1/4 cup cocoa
1 splenda quick pack
1 T. ThickenThin not/Sugar
1/4 cup butter
1/4 cup crisco
1 t. vanilla

Beat until fluffy.
Add cooled flour mixture.
Beat until creamy



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Old 07-03-2007, 09:21 AM   #29
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Most of the LC brownies I have made had the chocolate base of unsweetened baking chocolate, which is what I used to make HC brownies with. When I got good reviews for my zucchini brownies, which were cocoa based, I decided to try a straight cocoa brownie.
That was about 4 weeks ago. It took me about a week to come up with a recipe that I liked and the day I made them my DD stopped by and after trying 1 asked if she could take a few home with her. I told her ok as I always do and ask her to drop the rest off at my FIL's and a friend who test taste things for me. A week later, having not heard from anybody I called to ask how they liked them. I had to laugh when I found out nobody got any. I told them I would make more and I made the delivery myself. I heard back from both telling me how much they enjoyed them so I gave them 1 more test run and the opinions were the same.
This morning I got up and made a batch to photograph and post the recipe and my DD stopped by again. She asked if those were the same brownies and I said: "yes you crumb snatcher and keep your mitts off of them" and laughed.
Well, after she distracted me with several wedding questions she was off and I went to get my camera to take pictures, only to find when I returned that the entire batch had disappeared with her.

Anyway now that I have bored you with this long story, here is the recipe and an OLD picture from 3 weeks ago when I made the 1st batch.

Cocoa Brownies
Yield: 9 Servings

10 T. (1 1/4 sticks) unsalted butter
1 splenda quick pack
1/4 cup powdered erythritol
7/8 cup unsweetened cocoa powder
1/4 t. salt
1 t. vanilla extract
2 large eggs
1/2 cup carbquik
1/2 cup pecan pieces

Preheat oven to 325 with rack on lower half of oven and line a 8 x 8 pan with non stick foil or parchment paper.

In a double boiler or in a mixing bowl over a pan of simmering water, mix and melt butter, cocoa powder, and sweeteners until mixture is smooth and hot to the touch.

Remove from heat and let cool to luke warm.

Add vanilla and mix to combine.

Add eggs one at a time and stir vigarously after each until chocolate mixture is smooth and shiney.

Stir in carbquik and pecans until they can no longer be seen.

Bake until a toothpick comes out slightly moist with batter from center of brownies. approx. 20 to 25 minutes.

Let cool completely on rack then tranfer to cut.

Nutrition
-------------------------------------
Calories: 212.36
Calories From Fat: 166.36
Total Fat: 20.93g
Saturated Fat: 10.00g
Cholesterol: 80.92mg
Sodium: 110.33mg
Potassium: 171.79mg
Total Carbohydrates: 7.95mg
Fiber: 5.04g
Net Carbohydrates 2.91g
Protein: 5.07g

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Old 08-02-2007, 11:03 AM   #30
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LC Cinnamon Swirl Coffeecake

12 servings. 4.1 carbs each.

I followed the directions exactly except for using my subs.

Cake Batter:
3 cups lc cake and cookie flour mix
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 cup shortening
1 splenda quick pack
1/3 cup granular erythritol
1 T. not/Sugar
2 egg
1/2 cup unsweetened applesauce
2 teaspoons vanilla

**1 1/2 cups light sour cream (I omitted this and used the following for it)

1 1/8 cup calorie countdown 2% milk
1/2 cup melted butter
1 1/8 tsp. lemon juice

Filling:
3 tablespoons diabetiSweet brown sugar
2 tablespoons ground cinnamon







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