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  #16   ^
Old Thu, Jul-22-04, 13:07
GeoUSA's Avatar
GeoUSA GeoUSA is offline
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Posts: 298
 
Plan: Atkins
Stats: 185/154/155 Male 71
BF:18%+/14%/12%
Progress: 103%
Location: Virginia, USA
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I found this cake to be very good when using pecan flour in place of almonds. To me it has a darker, richer taste. I always toast my almonds and pecans before making flour and I think this brings out the taste even more.

A fancy variation is to slice the cake in half horizontally. Insert about 1/2" of low carb vanilla or strawberry ice cream between the layers. Spread a small amount of Smucker's sugar free strawberry or rasberry jam on the top layer. OMG!
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  #17   ^
Old Sat, Jul-24-04, 06:45
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caverjen caverjen is offline
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Plan: The Primal Blueprint
Stats: 148/119/120 Female 66 inches
BF:29%/14/12%
Progress: 104%
Location: Alabama
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Yummmm! I also used pecan flour, and I added unsweetened shredded coconut. Big hit with dh, dad and I. Kids didn't like it, surprisingly enough, but dd did enjoy helping me make the cakes.

Jen
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  #18   ^
Old Mon, Jul-26-04, 12:07
GeoUSA's Avatar
GeoUSA GeoUSA is offline
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Posts: 298
 
Plan: Atkins
Stats: 185/154/155 Male 71
BF:18%+/14%/12%
Progress: 103%
Location: Virginia, USA
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I recently read a list of tips for heart health and one of the tips was to avoid powdered milk, including whey protein powder.

I decided to substitute 1 T of soy flour for 1 T of the whey protein powder in this recipe. I discovered that the cake is lighter, fluffier, and bakes up taller. Many stores now sell soy flour in a relatively large box for around $1.50. I am adding soy flour to my list of low-cost, low-carb kitchen supplies.
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  #19   ^
Old Sat, May-21-05, 12:08
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CarolynC CarolynC is offline
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Plan: General LC
Stats: 213/165/166 Female 5' 8.5"
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Location: Tuscaloosa, AL, USA
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Quote:
Originally Posted by CarolynC
Below is my modification to make a Devil's Food Cake, which has more chocolate and lower calories (by replacing butter with sour cream) than the original 3-minute chocolate cake.

Ingredients

2 T Almond Flour
2 T Whey Protein Isolate
2 T Cocoa Powder
1/2 t Baking Powder
5 packets of Splenda (or No-Carb stevia powder to cut carbs)

1/2 T Melted Butter
2 T Sour Cream
1 Egg

In a 2 cup Pyrex glass container, blend all dry ingredients. Add sour cream, melted butter and egg, then mix throughly. Cover with glass lid (vented) or plastic wrap with a slit cut in center for venting. Microwave on high for about 70 seconds. The cake should look a slightly wet when it comes from the microwave; it will dry as it cools. This makes 2 servings.


Lately, I've been making this cake by using 2 T of Carbquik low carb bake mix in place of the 2 T Whey Protein Isolate, 1/2 t baking powder, and 1/2 T melted butter. The Carbquik already has baking powder and palm oil in it, which is why I leave out the baking powder and the butter. However, leaving out the butter does make the cake a little drier so to comphensate I use two slightly "generous" tablespoons of sour cream rather than 2 level tablespoons.

Although I haven't tried it, it should also be possible to replace the almond flour with Carbquik.

Also, to cut down the carb count slightly, I've started using Ghirardelli Premium Unsweetened Baking Cocoa powder, rather than Hershey's Unsweetened Baking Cocoa powder. The Ghirardelli's has 1 net carb per tablespoon, while the Hershey's has 2 net carbs per tablespoon. I also think that the Ghirardelli's tastes better, although it is somewhat more expensive and not all of the grocery stores in my area carry it (while they all carry Hershey's).
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  #20   ^
Old Sat, Oct-06-07, 16:00
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Ms 2B Ms 2B is offline
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Plan: ETBW
Stats: 297/200/140 Female 5'4"
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Has anyone tried using the Splenda Quickpacks? If so how much do you use?
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  #21   ^
Old Sat, Jan-05-08, 21:44
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CarolynC CarolynC is offline
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Plan: General LC
Stats: 213/165/166 Female 5' 8.5"
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Location: Tuscaloosa, AL, USA
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Quote:
Originally Posted by Ms 2B
Has anyone tried using the Splenda Quickpacks? If so how much do you use?

Sorry, I haven't been around much lately and just noticed this post.

I have not tried the Splenda Quickpacks, but I don't think they would be easy to use here. A Splenda Quickpack is the equivalent of 1 cup of sugar. Splenda packets have the equivalent of 24 packets per cup of sugar. So, the Quickpacks are a lot more concentrated. 5 splenda packets, as the recipe calls for, is a little less than 1/4 of cup of sugar equivalent. That would correspond to about 1/4 of Splenda Quickpack. I don't know how easy it would be to use only a quarter of a Quickpack. But, if you can, it should be OK in the recipe.
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  #22   ^
Old Fri, Sep-12-08, 22:05
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Saffronly Saffronly is offline
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*bump*

this looks good!!
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  #23   ^
Old Mon, Jan-30-12, 16:59
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CarolynC CarolynC is offline
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Posts: 1,749
 
Plan: General LC
Stats: 213/165/166 Female 5' 8.5"
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Progress: 102%
Location: Tuscaloosa, AL, USA
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Recently I've been making the cake with 8-10 drops of zero carb liquid splenda. Here's an update on the nutritional information when the cake (original recipe at start of thread) is made with zero carb sweetener:

Nutritional Info for the Entire Cake (from Fitday):

Calories - 341
Total Fat - 26 g
Saturated Fat - 9 g
Polyunsaturated Fat - 3 g
Monounsaturated Fat - 10 g
Cholesterol - 241 mg
Sodium - 412 mg
Potassium - 274 mg
Carbohyrdate - 12 g (total)
Fiber 6 g
ECC 6 g
Protein - 22 g
Vitamin A - 15%
Vitamin C - 0%
Calcium - 28%
Iron - 9%
Vitamin D - 7%
Vitamin E - 10%
Riboflavin - 24%

ECC for one serving is 3 g (if the cake is considered to be 2 servings)
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  #24   ^
Old Mon, Jan-30-12, 17:11
graciejean graciejean is offline
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Plan: south beach
Stats: 168/168/125 Female 4'11
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You got me drooling,got to make this !
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  #25   ^
Old Mon, Jan-30-12, 18:21
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JLx JLx is offline
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Plan: Eat less, less often
Stats: 242.5/213/207 Female 66
BF:High wt, 276, 255
Progress: 83%
Location: Michigan U.P., USA
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Could regular protein powder be substituted for the whey protein isolate or would more almond flour be preferable?

There's a good looking choc buttercream frosting on this page. http://www.healthyindulgences.net/s...late%20frosting
This blogger posts here sometimes as "lcstudent".
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  #26   ^
Old Mon, Jan-30-12, 18:26
CarolynC's Avatar
CarolynC CarolynC is offline
Getting Healthy!
Posts: 1,749
 
Plan: General LC
Stats: 213/165/166 Female 5' 8.5"
BF:
Progress: 102%
Location: Tuscaloosa, AL, USA
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"Whey protein isolate" is essentially another name for protein powder. I've used a number of different brands of protein powder with this over the years and they've all worked fine.

All almond flour is OK, too.

(I've never tried using soy flour like GeoUSA suggested in a post above. I try to avoid soy since it can slow thyroid action.)
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  #27   ^
Old Sun, Feb-05-12, 06:21
CarolynC's Avatar
CarolynC CarolynC is offline
Getting Healthy!
Posts: 1,749
 
Plan: General LC
Stats: 213/165/166 Female 5' 8.5"
BF:
Progress: 102%
Location: Tuscaloosa, AL, USA
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I made the cake yesterday with golden flax meal in place of the whey protein isolate and 3 T of sour cream but no butter. It was delicious. This made a moister cake than the initial recipe.
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  #28   ^
Old Mon, Feb-06-12, 18:36
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Caraboo109 Caraboo109 is offline
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Plan: Atkins
Stats: 228/228/160 Female 67 inches
BF:
Progress: 0%
Location: Ontario, Canada
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I've been wishing for something on the sweet side lately so I made this just now. I used flax instead of almond flour (original recipe) and plain yoghurt, and topped it with more butter. Dee-lish! Hard to believe there isn't a stitch of sugar in it. I don't feel guilty at all eating that !
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  #29   ^
Old Sun, May-06-12, 21:57
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pollyanna1 pollyanna1 is offline
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Posts: 943
 
Plan: Atkins & JUDDD
Stats: 180/168.0/136 Female 5'2"
BF:& 5'2" Age 67
Progress: 27%
Location: USA
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I made this cake today. It was WONDERFUL!
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  #30   ^
Old Mon, Jun-25-12, 09:32
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gweny70 gweny70 is offline
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Posts: 4,319
 
Plan: Figuring it out
Stats: 366/282.2/166 Female 5'6"
BF:YEP/YEP/YEP
Progress: 42%
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I definitely need to make this sometime soon! Thanks for sharing!!
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