Low-Carb Banana Spice Cake
Low-Carb Almond Biscotti
Low-carb Donut Holes


Low-Carb Banana Spice Cake

submitted by raisin
from US

1/2 cup butter softened at room temperature
1/2 cup cream cheese (full fat) - softened
1 cup granulated Splenda
1/2 cup Diabetisweet
1 teaspoon Brown SugarTwin *
5 eggs, at room temperature
2 cups almond flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon ground cloves
2 teaspoons sugar free banana extract
1 teaspoon sugar free vanilla extract

Cream butter, cream cheese, and sweeteners well. Add eggs - one at a time,
beating well after each. Mix almond flour with baking powder and spices.
Add egg to mixture a little at a time while beating. Add banana and
vanilla extracts. Pour into greased 9"-10" Springform pan (or 9" round
cake pan) and bake at 350 F for 50-55 minutes. * Canadian
cyclamate-version works best. If you have only American (saccharin)
version and find it bitter, substitute 1/2 teaspoon molasses instead. Add
1/2 carb gram per serving additional. 6.2 grams of carbohydrate per
serving. (Also excellent with 1/2 cup chopped walnuts or hazelnuts added!)

Low-Carb Almond Biscotti

submitted by raisin
from US

16 ounces sliced, blanched almonds
1 cup soy flour
1 teaspoon xanthan gum (SEE NOTE)
1 teaspoon salt
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1 cup cooking oil (not olive)
1 cup Splenda or equivalent artificial sweetener (not Equal)
3 large eggs
1 teaspoon vanilla extract
1 teaspoon orange extract (see note)

Preheat oven to 325 degrees. Measure out 1 cup of almonds and set aside.
In a blender (not food processor), grind the rest of the almonds to make
flour. Put the almond flour in a bowl, and add the soy flour, salt, baking
powder and cinnamon. Mix the dry ingredients together and set aside. In a
large mixing bowl, blend the oil and Splenda. Add the eggs, one at a time,
mixing well after each addition. Add the vanilla and orange extracts,
mixing well. Add the dry ingredients to the oil mixture, blending well.
Add the reserved sliced almonds. This will make an oily soft dough. Divide
the dough into four sections, and form each section in a small loaf
approximately 2 inches wide and 1 inch high. Put the loaves on a large
greased cookie sheet (I lined mine with foil for easy clean up). Bake at
325 degrees for about 40 minutes. When the loaves are done, remove from
oven, and reduce the oven's temperature to 200 degrees. Take the loaves
off the cookie sheet and put them on a cutting board. Using a sharp knife,
slice each loaf into about a dozen pieces, about 1/2-3/4-inch thick. Put
the slices back on the cookie sheet, cut sides down. When all the loaves
are sliced, put the cookie sheet back in the oven for 10-15 minutes.
Remove, turn the slices over, and put back in the oven for another 10-15
minutes. Each biscotti is about 2 carbs. These can be stored in an
airtight container or in the freezer for several weeks.

NOTE: Xanthan gum is a natural microbe that adds stability to mixtures.
Without wheat flour (and the gluten in wheat flour), these cookies come
out *very* crumbly. The teaspoon of xanthan gum gives the cookies a very
good texture - crisp without falling apart when you pick them up. Xanthan
gum is expensive - $9.99 for an 8-ounce bag at Whole Foods - but a little
goes a long way.


Low-carb Donut Holes

submitted by raisin
from US

1 cup soy protein isolate
1/2 cup water (more as needed)
1 egg, beaten
2 tablespoons sour cream
1/4 teaspoon cinnamon
3 packets artificial sweetener

Coating
3 packets Sweet N Low or other sweetener
1/2 teaspoon Cinnamon

Combine protein powder, egg, sour cream, 1/4 tsp cinnamon, half of the
sugar, and water in a bowl.
Combine until thick and blended. Add more water if mixture is too thick.
Form the mixture into balls
about the size of an egg. Deep fry in hot oil until golden. Drain on paper
towels. Combine remaining sugar and cinnamon. Roll hot
donuts in coating.



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