Welcome to Low Carb, Sugar Free and Gluten Free baking

Low Carb, Sugar Free and Gluten Free baking has become my passion. My insane goal is to create delicious baked goods with as few net carbs as possible. Ideally, under 3 net carbs per serving. When i started this LC GF SF baking journey(after learning i was diabetic), my first instinct was to check out the sugar free stuff in grocery stores. Well they might be sugar free but there not low carb @ 12 net carbs for one, 1 1/2 inch cookie that would also spike my blood sugar. That is not going to work if your carb limit is 30-50 carbs per day. So, I started researching and testing recipes from online sources with unsatisfactory results. Once i realized i had to let go of traditional baking methods everything started coming together. Some of the ingredients i use are unusual like pulverized pork rinds, but they have no carbs and 1/4 cup can make all the difference in a recipe, from a heavy dense cake to a lighter texture with a spring. So, i figured baking for a LC GF SF lifestyle would be easier if i created my own recipes from scratch as well as adapt some of my family favorites. I have learned a few tricks along the way and will be sharing them as well as recipes for cakes, muffins, breads and pies. All, hopefully under 3 net carbs per serving.

Happy Baking

Michele

Thursday, September 19, 2013

Low Carb Macadamia Nut Cake

Macadamia Nut Cake with Whipped Cream Frosting
Very moist and light, really yummy! Cake is Low Carb, Gluten Free and Sugar Free.   
Entire cake has 22.40 net carbs, 2.80 net carbs per 1/8 serving.

Macadamia Nut Cake
Macadamia Nut Cake 
    1 cup Macadamia nut flour/meal
    1/2 cup flex seed meal
    1/2 cup pulverized pork rinds
    2 teaspoons baking powder
    1/4 cup softened butter
    3 eggs, room temperature
    1/3 cup water
    1/2 cup sour cream room temperature
    1/2 tsp stevia clear liquid
    1/3 cup Erythritol
    1 tsp vanilla
Preheat oven to 350 F. Oil and line the bottom of 3, round 8X1 inch cake pans. If your using a different size pan, you will need to adjust the baking time. Sift baking powder and mix dry ingredients together to combined. Cream sweetener with butter and vanilla. Add eggs one at a time, add sour cream and water mix well. Add dry ingredients mix thoroughly. Pour into pan(s), spread evenly, bake for 15-20 minutes or longer for other pan sizes. Test with tooth pick.

Cool on wire rack for 15 minutes, run a knife around the edges of the pan and flip on to a wire rack,remove parchment paper. Cool completely. When moving cake layers to frost be very gently, this cake is very delicate. Frost with Whip Cream Frosting. Keep refrigerated.

Whip Cream Frosting
    1 1/2 teaspoon Knox unflavored gelatin
    3 tablespoons Erythritol (pulverized in coffee grinder) + a few drops Stevia liquid to taste
    1 cup heavy whipping cream
    1/2 teaspoon vanilla
Dissolve gelatin in ¼ cup of the 1 cup cream, add sweeteners and vanilla, mix well and let set for a few minutes. In a very cold glass or metal bowl add dissolved gelatin and 3/4 cup heavy cream, beat with hand mixer until stiff. Frost cake and refrigerate to set gelatin. Makes 2 cups whipped frosting.
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