Looking for Low Carb Cakes - Here are Some

I thought it may be a good idea to include this recipe idea in with this thread. It is a great tasting low carb cheesecake ...

Cheesecake has always been one of my favourites and this low carb version is a winner. Serve cold and a small serving because it is quite a rich recipe...

Ingredients
Base
100g melted butter
2 cups Almond meal
1 tbsp Almond butter
Filling
4 Eggs plus 1 egg yolk
500g Cream cheese (regular)
200g Coconut cream
1 tbsp Vanilla essence
3 tbsp Natvia
4 Limes (juiced)

Instructions
Mix butter, almond meal and almond butter together and press into a 25cm springform tin, line with baking paper. Refrigerate for 1 hour.
Beat together all filling ingredients until smooth. Pour over cooled base. Bake for 1 hour at 160 degrees, or until firm to touch and browned on top. Best refrigerated overnight and served at room temperature the next day.

Nutrition Break-down
Serves: 10 small
Serving size: 1
Calories: 436
Fat: 42.2
Saturated fat: 20.3g
Carbohydrates: 3.3g
Sodium: 256mg
Protein: 11.4g

Original idea here
http://www.jmcphee.com/2015/04/19/low-carb-lime-and-vanilla-cheese-cake/

It's also on our Forum here
https://lowcarbdiabetic.forumotion.co.uk/t1618-lime-and-vanilla-cheese-cake-the-low-carb-way?highlight=lemon+++%2Blime+cheesecake

All the best Jan

Don't you just love recipes with few ingredients? Well I do, and when I saw this Chocolate Almond Torte has just 6 ingredients ... I thought it one to share!
It's from "Brenda at 'Sugar-Free Mom' blog and she writes ... this cake is the cake of all cakes.

Ingredients:
2 sticks butter, (1 cup) unsalted, cut into pieces
8 ounces 85% dark chocolate, chopped
6 large eggs, separated
3/4 cup Swerve sweetener
1 tsp chocolate liqid stevia
1/2 cup almond butter, no sugar added

Carbohydrates: 5.4g per serving
Fiber: 2.3g
Net Carbs: 3.1g


For more details about this lovely low carb cake do go over to Brenda's blog and see her 'Optional topping ideas' and the full instructions here
http://www.sugarfreemom.com/recipes/sugar-free-flourless-chocolate-almond-torte/

Also featured here
http://thelowcarbdiabetic.blogspot.co.uk/2016/05/chocolate-almond-torte-low-carb-and.html


All the best Jan

 

The creator of this cake is Ewelina - see link below, she writes ...

"What I like about this cake is a perfect combination of soy flour and ground almond. Cakes made with ground almond are slightly too heavy for me but soy flour on its own has a bit funny taste. Combination of these two together, makes a nice, fluffy cake and you can’t really taste soy flour. It’s also lower in calories and cheaper than using ground almond only."

Ingredients (makes about 15 slices):
· 80g Soy flour, sieved
· 100g Ground almond
· 85g butter, softened
· Equivalent of 250g sugar (I used 250g xylitol, grind using coffee grinder)
· 5 eggs, separated
· 2 tsp. baking powder
· Pinch of cream of tartar
· Juice from 1 lemon
· Zest from 1 lemon

Carbohydrates and Calories details  (using Xylitol as a sweetener):
Whole cake batter 24g carbohydrate : 2533 Calories
1 portion (1/15 of the cake) 1.6g carbohydrate : 168 Calories

To see the instructions on how to make this cake use this link here
http://www.diabeticgoodbaking.com/2013/05/thislemon-cake-is-based-on-my-vanilla.html

All the best Jan

BEST LOW CARB CHOCOLATE CAKE

As low carb friend Libby says, "this is now my go to cake. It has to be the best low carb chocolate cake out there. It’s so easy to make and so rich, with the texture being more like a rich chocolate truffle.

Because my ‘best low carb chocolate cake’ is wheat free, gluten free, grain free, no added sugar and nut free, I make it every time for my children's birthday parties. And because it is so rich, the adults eat it too (with a good coffee). I love this Chocolate Heaven Cake, and I must say it is the first thing I want to make if I have chocolate in the house.

It can be made as a cake then sliced, served with berries and whipped cream. Or bake in a square dish then cut into tasting squares and top each piece off with a fresh berry. This is a easy idea to take as finger food to share with friends.

INGREDIENTS:
Serves 15
300g dark 75% chocolate
175g butter
2 tsp vanilla extract
6 eggs
6 tbs double cream
4 tsp granulated stevia (optional)

INSTRUCTIONS:
Melt the chocolate and butter together over a low heat in a saucepan. Remove from the heat and allow to cool slightly before adding the vanilla extract.
In another bowl beat the eggs, cream and stevia together for 3-4 minutes (use a stick blender or hand whisk). It will go frothy and remain runny.
Slowly add the egg mixture to the chocolate mixture in the saucepan, stirring all the time. As you add more egg mixture, the chocolate and butter will thicken to the consistency of custard.
Pour into a prepared tin (see below). Grease a loose bottom cake tin with butter then line the loose bottom with baking paper and push through the outer ring so the baking paper adds a seal and stops the cake mixture from leaking.
Bake at 180C for approx 40 minutes.

NUTRITION INFORMATION:
Serving size: 1 slice Calories: 237 Fat: 19.7g Carbohydrates: 12.1g Sugar: 11.2g Protein: 3.9g "

Thanks again to Libby at 'Ditch The Carbs' blog for another gorgeous recipe.

http://www.ditchthecarbs.com/2014/02/07/chocolate-heaven-cake-low-carb-wheat-free-sugar-less-nut-free-gluten-free/

All the best Jan

Well when you see words like "it is low carb, no added sugar, wheat free, grain free, gluten free, yet decadent and full of flavour," doesn't it just make you want to give it a try ...

This recipe suggestion is from Libby at 'Ditch The Carbs' site, I've listed the ingredients but for the instructions, and added tips, please go across to Libby's site and read more. The link you'll need is given below.

Ingredients:
Serves 16
Chocolate Base
50g butter melted
2 tsp stevia (or sweetener of choice)
2 tbs cocoa powder
100g ground almonds
Chocolate Swirl Cheesecake
Also see guidance notes on Libby's site.
500g cream cheese
130g natural yogurt
4 eggs
2 tbs stevia
150g dark chocolate melted
1 tbs cocoa powder

Serving size: 1 serve Calories: 249
Fat: 21.4g Carbohydrates: 9g Sugar: 7.7g Fibre: 0.3g Protein: 5.7g

You can make this in a 22cm or 8.5 inch diameter baking dish, but it can also be baked in a square tray and cut into squares... now that's a good idea!
See instructions and more here
http://www.ditchthecarbs.com/2014/07/01/chocolate-swirl-baked-cheesecake/

All the best Jan

Ingredients:
55 g dark chocolate (70%), broken into small pieces
85 g of cocoa
200 ml of boiling water
100 g ground almond
50 g soy flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
Pinch of salt
90 g butter, softened
200 g xylitol
5 eggs, at room temperature
125 ml coconut milk, at room temperature

Coconut filling:
80 ml whipping cream, chilled
220 g mascarpone cheese, chilled
2 tbsp. coconut liquor (Malibu or similar or coconut essence)
30 g desiccated coconut
3 tbsp. Xylitol, powdered (or more to your taste)

Chocolate ganache:
2 tbsps. of xylitol, powdered
1 tbsps. sour cream
1 1/2 tbsps. cocoa
30 g butter
½ teaspoon gelatine

A lovely recipe idea from Ewelina - instructions are here
http://www.diabeticgoodbaking.com/2013/11/malibu-cake.html

This is a lovely everyday cake - spongy, not-too-sweet, and just a touch bitter in the absolute most perfect way possible - as it contains no flour, it is also a lovely gluten-free cake recipe

Please see more here
http://thelowcarbdiabetic.blogspot.co.uk/2017/01/clementines-and-clementine-almond-cake.html

All the best Jan

Ingredients
Jaffa Cheesecake base
55 g butter melted
150 g almond meal/flour
45 g cocoa unsweetened
2 tbsp granulated sweetener, of choice or more to your taste
Jaffa Cheesecake
2 orange sugar free jelly boxes/sachets
500 ml boiling water
500 g cream cheese full-fat, not spreadable
90% chocolate optional to decorate

Find this Low Carb No Bake Jaffa Cheesecake on Ditch The Carbs site
http://www.ditchthecarbs.com/recipes/

All the best Jan

This is proving a popular recipe ... and is so enjoyable with a cup of tea or coffee.

Ingredients:
2 cups of (4 sticks) unsalted butter melted and lightly browned
6 large eggs
2 cups of finely milled almond flour
2 cups of sugar substitute
1 ½ teaspoon of baking powder
½ teaspoon of sea salt

Directions:
1. Pre-heat oven to 350º F / 180º C / Gas mark 4-moderate. Lightly grease a 10-inch spring-form pan with butter.
2. Melt and lightly brown the butter in a saucepan and allow to cool completely.
3. Beat all the eggs and sugar substitute in a stand-up mixer on high until mixture is thick and a shade of pale yellow, about 6 minutes.
4. Add the almond flour by ¼ cup increments into the egg and sugar-substitute batter folding gently with a rubber spatula. *Do not over stir, mix only to combine
5. Once the batter has been mixed add the now cooled melted brown butter gently fold into the batter until fully incorporated.
6. Pour the batter into the prepared pan.
7. Bake the cake for 35-40 minutes until a toothpick inserted in the centre comes out clean.
8. Allow this cake to cool completely before serving. Store in the refrigerator.

Cake makes 16 servings at 3.2 net carbs per slice

For help with measurement and conversion, see charts here:
http://startcooking.com/measurement-and-conversion-charts

Recipe idea seen on Fit To Serve Blog https://fittoservegroup.com/

and The Diabetes Diet Blog https://diabetesdietblog.com/

All the best Jan

Doesn't this look a wonderful cake, and it's low carb too, under 10g carbs per serving!
Using courgettes (zucchini) blueberries and lemon ... see more here:

https://alldayidreamaboutfood.com/low-carb-blueberry-zucchini-cake-with-lemon-frosting

All the best Jan

'This Raspberry Cheesecake with Coconut Macaroon Crust is a great centre piece and is very easy to make too. There is nothing better than a keto (low carb) cheesecake recipe that looks like you made an effort, but in reality, did not break you out in a sweat' ...

Ingredients
Serves Twelve
Crust
3 cups (180g) desiccated coconut unsweetened
¼ cup (54g) erythritol (or other granular sweetener)
2 egg whites
¼ cup (57g) melted butter, unsalted
1 teaspoon (5g) coconut oil
Filling
3 x 8oz (670g) cream cheese
2 cup (108g) erythritol (or other granular sweetener)
1 cup (120g) whipping/heavy (double) cream
6oz (165g) raspberries
zest of 1 lemon
3 tablespoons lemon juice
Topping (optional)
6oz Raspberries

Instructions
Coconut Crust
Gently apply the coconut oil to the inside of a spring-form cake tin. Line the bottom with parchment paper.
Preheat the oven to 180C/350F degrees.
In a bowl, mix the desiccated coconut, butter, egg whites and sweetener together.
Spoon the mixture into the cake tin and with clean wet hands, press the coconut mixture around the sides and bottom until the whole tin is covered.
Bake for 20 to 25 minutes until slightly golden and firm.
Remove from the oven and allow to cool.
Filling
In a bowl beat the cream cheese until soft.
Add the sweetener, lemon zest and juice
In another bowl whip the cream into stiff peaks, then fold into the cream cheese mixture.
Add the raspberries and gently stir, being careful not to break them up too much.
Spoon the filling into the coconut case and place in the fridge to chill for at least 4 hours or overnight.
Decorate with raspberries, slice, eat and enjoy!

For help with weight/measurement conversion see here
http://startcooking.com/measurement-and-conversion-charts

Nutrition
Serving Size: 1/12 cake
Calories: 318
Fat: 31g
Carbohydrates: 4g net
Fibre: 4g
Protein: 5g

Recipe and much more can be seen on I Breathe ...I'm Hungry blog here
https://www.ibreatheimhungry.com/2017/08/no-bake-keto-raspberry-cheesecake-low-carb.html

This recipe suggestion also featured on Low Carb Dietitian Blog 
http://www.lowcarbdietitian.com/blog

All the best Jan

Cheap and simple cheesecake - one oatcake (5 -6g carbs) thickly spread with runny goat cheese and studded with blueberries.

I am shortly going to find out if this works with the Vacherin Mont d'Or . . .

. . . (Churchill the dog voice) Oh yus! Care needs taking though that you have the cheese runny side up or the berries drop off and roll under the dining table.

Diabetic blogger Ewelina says "If you like coffee and chocolate you will love this beautiful, layered cake that imitates cappuccino. Chocolate cake combines nicely with coffee flavoured cream and a layer of whipped cream. The cake is very moist and rich. Tastes delicious with a cup of hot and strong coffee"

Ingredients:
Chocolate Cake:
90g ground almond
30g soya flour
5 big eggs
125g unsalted butter (softened)
150g xylitol (powdered)
100g dark chocolate (Ewelina used Mernier dark chocolate)
1 tsp. baking powder
½ tsp. bicarbonate soda


Coffee cream:
250g mascarpone cheese
200g whipping cream
4 tsp. instant coffee
3 tsp. powdered gelatine
4 tbsp. xylitol


Top layer:
250g whipping cream
1 tbsp. xylitol (or more if you wish)

Preparation:
Chocolate cake:
1. Preheat oven to 170 C and line spring form tin with baking paper.
2. Melt the chocolate in a bowl over simmering water and set aside to cool down a bit.
3. Using electric hand mixer beat the butter. Add Xylitol and melted chocolate.
4. Separate egg yolks from whites. Add yolks to the chocolate mixture, one at the time mixing continuously.
5. Sift the ground almond, soy flour, baking powder and soda and add to the mixture.
6. Beat the egg whites and mix very gently with the chocolate mixture.
7. Bake for about 25 – 30 minutes. Check with a skewer if the cake is baked (the skewer should come out clean). Let it cool down and cut in half lengthwise.

Coffee cream:
1. Dissolve gelatine in ¼ cup of hot water. Let it cool down slightly.
2. Dissolve coffee in one tablespoon of hot water and mix with mascarpone cheese.
3. Whip the cream and add Splenda together with dissolved gelatine mixing continuously.
4. Add the cream mixture to the mascarpone cream.


Top layer:
Whip the cream and add Splenda.

Assembly of the cake:
Spread the coffee cream on a layer of the chocolate cake. Cover with the second layer. Spread the whipped cream on top and sprinkle with cocoa powder or coffee.

Enjoy !


The whole cake has 114g carb divided into 14 slices it is 8.1g carb

See more at Ewelina's blog here
http://www.diabeticgoodbaking.com/2013/10/cappuccino-cake.html

All the best Jan

This is a low carb ginger cake that is light in texture and flavoured with warm spices.

Ingredients:
Makes 8 - 10 slices

Nutritional information per slice:
208 calories, 18g Fat, 5g Protein, 8g Total Carbs, 4g Fibre, 4g Net Carbs

½ cup (56g) coconut flour
½ cup (113g) butter, softened
½ cup (107g) erythritol (or sugar substitute)
4 tablespoons coconut milk
5 eggs
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon ground ginger
1 tablespoon fresh ginger, grated
1 teaspoon cinnamon
¼ teaspoon ground cloves
1 teaspoon ground nutmeg
½ teaspoon ground all spice
¼ cup of water

To serve:
optional - a little whipped coconut cream with your slice of cake 

Instructions:
1. Preheat the oven to 200C/400F degrees / Gas Mark 6
2. Grease a 1lb loaf tin and line the bottom with parchment/greaseproof paper.
3. Whisk the eggs and butter together until combined.
4. Add the erythritol and continue to whisk.
5. Add the coconut flour, baking powder and spices. Whisk thoroughly.
6. Gradually add the coconut milk and water until you have a smooth mixture.
7. Pour into the cake tin, spread out evenly and bake for 50 to 60 minutes.

No two ovens are the same so the cooking time may vary slightly depending upon your oven, always best to check it before the end of the specified time, and adjust as necessary.

This recipe is from Angela at 'Divalicious Recipes', much more to see and read here
https://divaliciousrecipes.com/low-carb-ginger-cake/

All the best Jan

If you should be looking for a low carb birthday cake recipe then this recipe suggestion from Maya at Wholesome Yum site couldn't come at a better time!

It's a gluten-free (Sugar-free, Low Carb, Keto) birthday cake recipe. It's rich and moist and no-one will guess it's low carb and sugar-free. It's easy to make with just ten ingredients!

Cake
1 cup Erythritol
3/4 cup Butter (softened)
8 large Eggs
1/2 cup unsweetened almond milk
1 tbsp. Vanilla extract
3 cups almond flour
1/2 cup Coconut flour
1 1/2 tbsp. Gluten-free baking powder

Cream cheese frosting
32 oz. Cream cheese (softened)
1/3 cup Butter (softened)
2/3 cup Powdered erythritol (adjust to taste; regular granulated *not* recommended)
1 tsp Vanilla extract

chopped pecans (optional) if desired to decorate.

For cooking instructions and full details please see here
https://www.wholesomeyum.com/recipes/gluten-free-birthday-cake-low-carb-keto/

If you need help with weight / measurement conversion this should help, see here
http://startcooking.com/measurement-and-conversion-charts

All the best Jan

Can you resist cake? I do enjoy a slice occasionally, and this low carb recipe does go nicely with a cup of tea ... although you may prefer coffee!

Low Carb Sour Cream Cinnamon Coffee Cake
Ingredients
2 cups of almond flour finely milled
1 ¼ cup of sugar substitute
2 tablespoons of baking powder
2 1/2 teaspoons of ground cinnamon
1 teaspoon of sea salt
¼ teaspoon of baking soda
¼ teaspoon nutmeg
½ cup (1 stick) melted butter cooled
1 cup of sour cream
2 eggs

Low Carb Crumb Topping
Ingredients
1 cup of almond flour (e.g. finely milled)
½ cup of coconut flour
½ cup of sugar substitute (e.g. Swerve)
½ cup of your favourite low carb nuts ( e.g. pecans)
½ cup (1 stick) cold butter sliced thinly
2 teaspoons of ground cinnamon
¼ teaspoon of sea salt

Instructions
1. Pre-heat oven to 350 degrees. Butter a 9-inch spring-form cake pan.
2. Make the crumb topping: In a small bowl, combine the sugar substitute, almond flour, coconut flour, pecan nuts, salt and cinnamon. To the dry ingredients add I thinly sliced cold butter and cut in the butter until the mixture resembles coarse crumbs. Set aside.
3. Cake batter: In a large mixing bowl, combine the almond flour, sugar substitute, spices, baking powder, baking soda, sea salt. In a small bowl, stir the cooled melted butter, sour cream, and eggs until they are well combined. Fold the butter & sour cream mixture into the batter dry ingredients. Mix until well incorporated. Spread the batter into the spring-form pan and sprinkle the crumb topping over the cake.
4. Bake the cake for 45 minutes to 1 hour, or until the crumbs are lightly browned and until an inserted toothpick comes out clean.
5. Cool the cake for 20 minutes before slicing and serving.

Serves 15
3.6 net carbs per slice
Enjoy …

Can also be seen on this link below, with appropriate links to recipe and measurement conversion charts
https://thelowcarbdiabetic.blogspot.com/2018/06/cinnamon-coffee-cake-low-carb.html

All the best Jan

INGREDIENTS:
Serves 16
CAKE:
1 cup butter softened
8 ounces cream cheese
1 cup low carb sugar substitute or Sukrin:1 (I used 3/4 cup)
1/2 teaspoon stevia concentrated powder or another 1/2 cup Swerve or Sukrin:1
10 eggs
2 teaspoons lemon extract
2 teaspoons vanilla extract
2 1/4 cups almond flour
1/2 cup coconut flour
2 teaspoons baking powder
2 cups blueberries
2 tablespoons coconut flour
GLAZE:
1/2 cup Swerve Confectioners Powdered Sweetener or Sukrin Melis
2-3 tablespoons lemon juice
NUTRITION:
Serving: 1 slice
Carbohydrates 9g  Fibre 4g  (Net Carbs 5g) Protein 9g  Fat 27g
INSTRUCTIONS:
with more tips and a step-by-step guide can be seen here
https://lowcarbyum.com/lemon-blueberry-pound-cake-recipe-gluten-free/

Need help with weight and measurement conversion, see charts here
https://startcooking.com/measurement-and-conversion-charts

Need help with Keto Sweeteners & Low Carb Sugar Substitutes, see guide here
https://lowcarbyum.com/best-low-carb-keto-sweeteners/

Happy Baking

All the best Jan