Birthday Cake at Last!

I have been trying to figure out a way to have low carb birthday that even my kids would be happy to have on their birthdays. This hits the mark.

I started with George Stella's Almond Flour Pound Cake page 187 Good Carb Family Cookbook.
Rather than almond flour I used coconut flour - but even beyond that I ran the food processor
2 1/2 cups coconut flour
1 cup of whey low granular
1/2 cup of splenda
1 1/2 t baking powder

In another bowl I mixed up 7
large eggs
3/4 smart balance or butter
6 oz of soft cream cheese
1 1/2 t vanilla
1 1/2 lemon juice

Then add the dry ingredients to the wet ones.
I made mine as cup cake but I think it would work in two round cake pans as well or one sheet cake pan. Bake at 300 degrees F. The cup cakes were done in about an hour the loaf pan took about 1 1/2 hours. Check it with a tooth pick to see if it is done.

I uses the Vanilla Butter Cream Frosting recipe from Wheylow.com I will try mine again I used smart balance rather than butter. It was not quite as stiff as I would have liked but it sure tasted like icing.

Vanilla Buttercream Frosting

3 cups Whey Low Powder

1/3 cup butter softened

1 ½ teaspoon Watkins Vanilla

3 Tablespoons milk

Food Coloring

1. Mix Whey Low® Powder and butter in medium bowl with electric mixer on low speed. Stir in vanilla and 1 Tablespoon of the milk.

2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Tint frosting as desired by adding food coloring.

Individual Breakfast Bake

This recipe is so simple and easy to modify to suit the picky eaters in the family.
For this Breakfast Bake I used individual baking pans. I sprayed them with Pam.
Then I added to each about a 1/4 cup of sliced ham (you could use any meat)
Then I added 1 slice of med cheddar cheese cut into strips.
In a separate bowl mix 3 eggs and a table spoon of yellow mustard. Salt and pepper optional.
Then I baked them at 350 degrees for 30 min.
You can make these and re warm them in the microwave or they are even good cold to take along as a breakfast on the run. The carbs will very depending on what you use so I will leave the carb and calories counts to you. This makes for a filling meal that is pretty to serve. My baking dishes came from Princess House in the Fantasia line. They are fun to cook in and always beautiful dish to serve from. They still have them too! http://www.princesshouse.com/products/product_detail.aspx?pid=1607 I used to sell Princess House and I love cooking with it. I am sure you could use any individual size oven proof bakeware.

3 Minute Flourless Chocolate Cake

I love this recipe - CAROLYN'S 3-MINUTE FLOURLESS CHOCOLATE CAKE

Ok I admit it... I have a sweet tooth. This is amazingly simple - really only needs a 1/4 teaspoon of baking powder. I learned the hard way and did not test the recipe before serving it to company the original is kind of salty. It's pretty yummy with less baking powder I use a 1/4 teaspoon in mine. I'm not sure who Carolyn is but she came up with a wonderful recipe that is great for a last minute chocolate fix. I found it on the dessert section on the Stella Style board. By my calculations it has 9 carbs, 4 net carbs and 281 calories. It makes a pretty big serving. I you are eating low split it into 3rds or 4ths just enough to curb that sweet tooth. If you are keeping track of numbers be sure to divide by 3 or 4 if you split the recipe by 3rds or 4ths.

To send it over the top for some special occasion top it with whip cream and some fresh berries. I think it would work to split it into two bowls and have one cake today and freeze one for later.
If you do this don't forget to add in the additional carbs and calories.

CAROLYN'S 3-MINUTE FLOURLESS CHOCOLATE CAKE
1 egg
1/2 teaspoon vanilla
1 tablespoon heavy cream
2 tablespoons cocoa
3 tablespoons plus 1 teaspoon granular Splenda or equivalent liquid Splenda
1 teaspoon baking powder *
1 tablespoon butter, softened

Spray a 2-cup measuring cup or small bowl with cooking spray. I used a Grab-it bowl. Add the egg and beat it with a fork. Add the remaining ingredients and whisk until a smooth batter forms. Microwave on HIGH 30-60 seconds or until it puffs up and no longer looks wet in the center. Serve with whipped cream, if desired.

Makes 1 serving
Can be frozen

* Carolyn has since cut it back to 1/2 teaspoon.

With granular Splenda:
Per Serving: 281 Calories; 23g Fat; 9g Protein; 13g Carbohydrate; 4g Dietary Fiber; 9g Net Carbs

With liquid Splenda:
Per Serving: 261 Calories; 23g Fat; 9g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs