Tag Archives: bake mix

Chocolate Brownie Cake

Someone recently asked me if I allow myself to “cheat” and eat carbs on special occasions. I honestly can say that I don’t: not on my birthday, not on vacation, not on holidays, not at the movies, not anywhere. (Sorry, had a little “Green Eggs and Ham” moment.) The person’s response to my answer was, “I’d love to lose weight, but I just can’t deprive myself like that.” I want you to take a look at the meal my parents made for me to celebrate my birthday. Do you think I left feeling deprived?

However, I do understand what my friend was saying. People think too much about dieting and not enough about changing their way of eating permanently. I must admit that I made the same mistake myself in the past. I went on a low carb “diet” about 12 years ago. I was successful in losing weight, but I had the mentality that I was going to let myself have what I wanted for special occasions. This ultimately led to my failure and regaining all my weight plus some. Eating a high carb meal immediately makes you feel bloated, tired, and guilty. It also can lead to telling yourself that you might as well take the rest of the weekend “off” and start again on Monday. Trust me, that’s a slippery slope. I compare it to my mom’s struggle to quit smoking. She tried patches, gum, tapering, electronic devices etc. All of these things kept nicotine in her system and kept her physically needing the cigarettes. A couple of months ago, she quit cold turkey. (Yeah Mom!) She says it’s the only way for her to break her addiction. I’m not sure if food addictions are the same, but I do know that for me it’s best to stay clear of carbs.  I can do this AND enjoy wonderful meals and treats. Believe me, it’s easier to maintain your way of eating than it is to constantly struggle in the name of “treating” yourself.

Back to the reason for this post…the cake. I was watching Paula Deen make her Chocolate Espresso Cupcakes and I decided that I wanted to experiment with making the recipe low carb. My intention was obviously to make a cake. However, what I actually ended up with was much more like a brownie than a cake. Or, you might compare it to a super dense and moist pound cake. We decided it was serendipity at it’s finest.

 

Low Carb Chocolate Brownie Cake

2 sticks softened butter

1/2 cup unsweetened cocoa powder

1 cup granular erythritol

36 drops EZ Sweetz (1.5 cup equivalent)

1/2 cup granular xylitol (or additional 1/2 cup erythritol)

4 ounces unsweetened chocolate

4 large room temperature eggs

1 cup sour cream

1 cup almond flour

1/2 cup bake mix (click here)

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Preheat oven to 350 degrees and spray a 9 X 13 pan with non-stick cooking spray. In a medium saucepan, combine butter, cocoa, erythritol, EZ Sweetz, and xylitol. Cook over low heat stirring constantly until the butter melts and the sweeteners are dissolved. This will take only about 1 minute after your butter first simmers. Turn the heat off and add the unsweetened chocolate. Stir until the chocolate melts and the mixture is smooth. Remove pan from burner and allow to cool for about 10 minutes.

Mix almond flour, bake mix, baking powder, baking soda, and salt in a medium mixing bowl and set aside.

In a large mixing bowl, blend sour cream and eggs until creamy and smooth. Blend in dry ingredients and mix well. Add chocolate mixture and blend again. Prepare for the fight over who gets to lick the beater, spatula, and bowl. :)

Bake for 27-28 minutes, or until center of brownie cake is just set.

Serves 16: Net Carbs 5 per piece with frosting.

*Now, here’s where the jury was split. About half the family thought these should be topped with a few nuts, or with nothing at all and be treated as a brownie. However, some thought that it needed the frosting. So, here’s the frosting we made.

Blend 3 ounces softened cream cheese, one stick softened butter, 1/2 cup heavy cream, 1 cup powdered erythritol, 6 drops of EZ Sweetz, 1 teaspoon of vanilla, and a pinch of salt until smooth and fluffy. We also added 5 or 6 drops of green food coloring because it was Easter.

**Please make this a few days ahead of time. It gets even better with time to sit in the fridge.

 

Low Carb German Chocolate Cake

German chocolate cake was my husband’s favorite before we started eating low carb. I was recently experimenting with a candy recipe that turned out to be a failure as candy, but made an awesome topping for a this cake. It made a very rich dessert. It’s also a very pretty cake and would be great for any special occasion.

 

Low Carb German Chocolate Cake

1 cup bake mix (see post here)

½ cup almond flour

½ cup carbalose flour (or additional ½ cup bake mix)

½ cup unsweetened cocoa powder

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 stick of softened butter

3 eggs (room temperature)

18 drops EZ Sweetz (or ¾ cup Splenda)

¾ cup powdered erythritol

¼ cup sugar-free chocolate syrup (Torani or Hershey’s)

1/3 cup oil

¼ cup heavy cream

½ cup almond milk

1 teaspoon vanilla extract

 

Preheat oven to 350 degrees. Spray a 9-inch round pan with non-stick cooking spray. (I used a spring form pan.) Combine bake mix, almond flour, carbalose, cocoa, baking powder, baking soda, and salt in a medium mixing bowl. Set aside. Cream butter, eggs, EZ Sweetz, and erythritol. Add chocolate syrup, oil, cream, almond milk, and vanilla extract. Mix well. Add dry ingredients and mix thoroughly. Bake for 25 minutes and allow to cool.

I added half a batch of chocolate frosting (recipe here) to the sides and around the edge of the top of my cake to make a well for my topping. However, you could skip this step and just add the topping to the cake. You really don’t need the frosting…but sometimes it isn’t a matter of need, it’s a matter of want.

German Chocolate Topping

1 stick of butter

½ cup granular xylitol (or heaping ½ cup granular erythritol)

12 drops EZ Sweetz (equivalent to ½ cup Splenda)

¼ cup heavy cream

1 teaspoon molasses

Pinch of salt

½ teaspoon vanilla

1  ½ cups chopped pecans

½ cup shredded, unsweetened coconut

 

Melt butter in a small pot over medium heat. Add xylitol, EZ Sweetz, cream, molasses, and salt. Heat until the mixture just starts to bubble and the xylitol is dissolved. Remove from heat. Stir in vanilla first, and then add the pecans and coconut. Mix well to coat. Allow to cool. Add to the top of cooled chocolate cake.

 

 

Serves 12: NET carbs 5.3 (You could easily slice this cake into 16 pieces for 4 NET carbs each. It’s very rich and I think  a smaller piece would be plenty for most people.)

 

 

 

 

Low Carb Hush Puppies

I’ve always loved hush puppies. I’ve toyed with the idea of trying to make a low carb version, but I kept putting it off because I didn’t think they would turn out well. I was completely wrong. These are Katie tested and approved; she definitely won’t eat anything that isn’t like the real thing.

I used my favorite bake mix from one of the best low carb sites I’ve found. Jennifer Eloff’s Splendid Low-Carbing. I use her Lower-Fiber Low-Carb Gluten-Free Bake Mix (with flax meal and whey protein) – option #2. See discussion and link here.

Low Carb Hush Puppies:

2 cups low carb bake mix

1 tsp. baking powder

1/2 tsp. salt

2 eggs

4 tablespoons melted butter

1/2 cup water

Preheat oil to 350 degrees. I used my deep fryer, but you can do this with oil in a pot if you have a thermometer to keep an eye on the temperature. I always use peanut oil for frying.

Combine dry ingredients first and then stir in all wet ingredients. Drop batter into the hot oil, about a heaping tablespoon for each hush puppy. I fried 10-12 in each batch. Fry until golden brown. You may need to flip them so that they brown evenly. It only takes about 3-4 minutes to cook each batch. Remove from the deep fryer and drain on paper towels. Salt hush puppies while they are still hot.

Makes 24 hush puppies: NET carbs about 1.8 each

Low Carb Bake Mix

My favorite bake mix is from Jennifer Eloff’s site, Splendid Low-Carbing.

Here is the specific recipe from her site that I prefer:

Lower-Fiber Low-Carb Gluten-Free Bake Mix (with flax meal and whey protein) – option #2 (tested)
Great results – tastes good!  The flax meal is to mitigate any dryness in the baking caused by the whey protein, so don’t leave it out.  It does the trick!
1 3/4 cups almond flour
1 cup certified gluten-free oat flour
1/2 cup vanilla or plain whey protein
2 tbsp flax meal
1 tsp Xanthan gum
Yield:  3 cups, 1/4 cup per serving
128.7 calories; 7.1 g protein; 8.0 g fat; 5.3 g carbs
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I use this recipe all the time. I’ve made so much of it that I don’t even have to look up the recipe anymore. I’ve used it in a variety of applications and it works very well. I use vanilla protein powder when I am using the bake mix for something sweet, and plain if I am making a savory dish. I usually make a double batch and store it in a leftover protein powder container or a canister.
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Here is a link to Jennifer’s site. She has lots of other options that you might enjoy trying as well.