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Old 07-14-2011, 06:30 AM   #1
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Best low-carb pound cake?

I've seen a lot of low-carb pound cake recipes, I was wondering if there's a consensus as to which one is the best? TY!
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Old 07-14-2011, 06:43 AM   #2
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the cake that Barbo posted awhile back is my very favorite: Chocolate Mayonnaise Pound Cake. I just made it using almond flour from Honeyville Grain and it was very close to our family's traditional high carb chocolate pound cake. I served it to guests and everyone loved it and asked for the recipe!
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Old 07-14-2011, 07:05 AM   #3
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of course not. around here, no one makes a recipe without changing half the ingredients anyway! LOL
Often I don't come back to read threads where I've posted. If you want me to see something, please send me a private message. Thanks!
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Old 07-14-2011, 07:08 AM   #4
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The texture of this cake I made is very like a poundcake. Coconut flour is notoriously dry, that's why I made the suggestion to pour a little coconut milk over it after baking to allow it to soak it up.

I whipped this up today and it's good. Dense but good. I actually think that pouring about 1/2 a cup of full fat coconut milk over it after baking, while it's still hot, would improve it a lot as well.

5 ex-large eggs
1 tsp vanilla extract
pinch of salt
1/3 cup water* (reserve -use as needed at the end of the mixing process)
1/3 cup melted (but not hot) butter
1/3 cup sour cream

Until well blended then mix in:

1/2 cup coconut flour
2/3 cup Ideal brown sugar
1 heaping tsp cinnamon (I guess you could leave this out)
1/4 tsp baking powder

Mix well, if it gets too thick add a little more water. You want a standard cake batter.
Spray an 8x8 glass baking pan with cooking spray liberally. Pour the batter in then sprinkle the top with more ideal brown sugar and cinnamon (if desired).
Bake in a pre-heated 350 oven for approx 27 minutes (I used a convection toaster oven, this cake does test done with a toothpick, so watch carefully after 20 minutes).

** at this point I would cut into serving pieces(I got 9)then pour some coconut milk - full fat -over it to make it less dry, then let it soak that up before removing from the pan.
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http://ndb.nal.usda.gov/ <--FDA nutritional counts

http://www.onlineconversion.com/ <-- cooking and other conversions

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Old 07-14-2011, 08:52 AM   #5
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I want to try your recipe right away!
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Old 07-14-2011, 09:01 AM   #6
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Here's the recipe I used for chocolate pound cake. It is originally (I think) from BettyR who first posted it on the low carb luxury website.

For years I made a pound cake for my dh's birthday from a recipe of his mom's. It was his favorite cake and one of mine, too. I cannot tell the difference between this one and his mom's. This is moist, chocolatey, fine-textured and keeps extremely well (I refrigerate it). It is wonderful by itself or with lc ice cream.
(I do think that the almond flour from Honeyville Grain makes it even better -- not a trace of "almond grit".)

Chocolate Mayonnaise Pound Cake
3 cups almond flour
1 cup vital wheat gluten
2/3 cup unsweetened cocoa
1-1/4 tsp baking soda
1 tsp baking powder
4 eggs
1/2 cup Erythritol
1-1/2 teaspoons liquid Splenda
1 tsp vanilla
1 cup mayonnaise
2/3 cup vanilla Davinci syrup
2/3 cup cream

Put ingredients into food processor in order listed and process for 30 seconds, scrape down sides and process for another 1-1/2 minutes.

Pour batter into a greased and floured bunt pan and bake.
Bake as 325° for 45 to 50 minutes or until cake tester inserted in center comes out clean.

Last edited by dianafoot; 07-14-2011 at 09:04 AM.. Reason: left out something
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Old 07-15-2011, 03:11 AM   #7
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Perhaps Linda's: Linda's Low Carb Menus & Recipes

Or Dottie's pumpkin pound cake: Linda's Low Carb Menus & Recipes
Start weight: 167 lbs, 76 kg (BMI 28,6)
Goal 1: 136,4 lbs 62kg
Goal 2: 120, 55kg (BMI 20,7)
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