Low Carb Cake: Who isn’t partial to a little bit of cake?
Whether it is a huge slice of cake to celebrate a birthday or a simple cupcake to accompany your coffee, cake is officially the most popular dessert option available.
Despite not really suffering from a sweet tooth, I do like cake, in particular cheesecake, which I could easily eat all day long.
Therefore, when I began my new dietary journey I was interested in knowing if I could reduce the carbohydrates in my favorite cakes, or if there were certain low carb cake recipes I could take advantage of to satisfy any longing I may have for this type of dessert.
So, How Do You Go About Decreasing Carbs in Your Favourite Cakes?
No matter what type of carbohydrate a person eats, it is all eventually broken down into sugar, which than rises blood sugar levels. We already know that most everyday foods contain carbohydrates however, baked goods such as cakes can contain high levels of carbs and sugar. While you will never be able to buy or make a cake that is totally free from carbohydrates, you can try a few things that will substantially reduce the count.
One of the easiest ways to turn your favorite recipes into a low carb cake recipe you can enjoy on your diet is to reduce the amount and type of sugar you use while making it. Be careful when using sugar substitutes, as some varieties are often higher in carbs than the real thing. Instead, look for a low carb or even carb free sugar substitute, which ideally should have less than four-grams of carbohydrates per average serving.
We already know the importance of changing flour when you are following a low carb diet. In order to make a low carb cake you will need to avoid using white flours and instead plump for a low carb alternative. Whole wheat flour works particularly well with cake and wholegrain flours or those that are high in fiber are ideal for any low carb cheesecake recipes you decide to try. In fact, virtually all flours that contain a high amount of fiber are good for a low carb diet, as your body cannot convert fiber into sugar.
Another way to transform a normal cake recipe into a low carb cake version is to limit the amount of goodies you add to your mixture when baking. Dried fruit and chocolate chips may make the cake taste fantastic, but these are particularly high in carbohydrates. Instead, try using fresh fruit or nuts, both of which are not only lower in carbs but also offer you more nutritional value, according to the Harvard School of Public Health.
Nutritionists from the Mayo Clinic actually recommend using fresh fruit as a complete substitute for sugar in any low carb cake recipes you attempt. According to the clinic, puréed fruit can sweeten a cake recipe in more or less the same way as sugar, without the potential negative consequences. Of course, as with anything you will need to do your research, because not all fruit is carb friendly. For example, the average serving of apple has over 20-grams of carbohydrates, compared to the one gram found in the average serving of cherries.
Find out what fruits are most suitable for a low carb cake and experiment a little – this is what I did and I came up with some wonderful (and some not so wonderful) recipes.
Beautiful Low Carb Pineapple Cake
You Will Need – Five Tablespoons of Low Fat Butter
2/3 of a Cup of Sugar Substitute
One Teaspoon of Baking Soda
½ a Cup of Low Fat Buttermilk
¼ Teaspoon of Salt
One Teaspoon of Vanilla Extract
1 ¼ Cups of Wholegrain Flour
Nine Round Pineapple Rings or Slices (tinned)
1/3 of a Cup of Low Fat Caramel
• Line a suitable cake tin (usually a nine by thirteen inch round tin will suffice) with the pineapple slices before pouring over the caramel mixture and setting to one side till later.
• In a pan, melt your butter for around minute before whisking in your eggs, sugar substitute, buttermilk, salt, vanilla extract and baking soda.
• Once your ingredients are combined, stir in the flour slowly until you have a suitable cake batter.
• Pour the batter mixture over the pineapple slices, before baking in a 350-degree oven for around 25 to 30 minutes.
This beautiful low carb cake has nine generous slices and contains around 80 calories and just below two grams of carbohydrates per serving. You should bear in mind that the average pineapple cake is far from light and this recipe is no exception to that. In other words, you should avoid serving with an accompaniment such as low carb cream or ice cream, as the cake is moist enough to stand on its own. The full carb version of this recipe is ridiculously indulgent and high in carbs and calories. Proof if any were needed that it is possible to turn virtually any cake recipe into a low carb alternative.
One of my favorite dessert recipes has to be cheesecake and I would regularly make it for the family before I started my diet. Easy and quick to make from scratch, I really wanted to find a suitable low carb cheesecake recipe I could use as an alternative to my previously naughty versions. While I have tried a variety of different recipes, all of which had their own merits, the recipe below makes the best low carb cheesecake in my opinion.
Low Carb Chocolate Cheesecake
You Will Need – 1 ½ Cups of Low Fat Condensed Milk (sweetened)
One Teaspoon of Vanilla Extract
½ Cup of Unsweetened Cocoa
Five Tablespoons of Low Fat Butter
2 ½ Cups of Fat Free Cottage Cheese
A Packet of Your Favourite Low Fat Wafers
Three Teaspoons of Sugar Substitute.
• Place half of your butter into a microwaveable bowl and microwave on the highest heat for around 30 seconds – or until the butter has completely melted.
• Crush up your wafers (placing the wafers in a plastic bag and banging with a rolling pin is my method) until you have enough to add 1 ½ cups of wafer crumbs to your butter.
• Stir in your sugar substitute and blend well.
• Press this mixture evenly into the bottom of a nine-inch cake tin and set to one side.
• Melt the rest of your butter in a bowl, before stirring in half of your cocoa powder ensuring you blend the mixture well and then set to one side.
• In a large bowl, add your eggs, cream cheese, vanilla and the rest of your cocoa powder and beat well.
• Gradually beat in the condensed milk, until you have a satisfactory batter mixture.
• Pour your batter mix over your premade wafer mix and place in the oven at 325-degrees and allow to bake for an hour or until set properly. (remember the center is supposed to be soft)
• Remove from oven and allow to cool for 15-minutes before removing from the cake tin.
This low carb cheesecake is one of the only recipes I have tried where the low carb cake actually tastes like it is full fat. That is not to say I haven’t tried some really nice fruit versions, just that this one is heavy and indulgent – much like a full-fat, full carbohydrate cheesecake would be. Each slice contains around 200-calories, so don’t go mad and two grams of carbohydrates.
I used to love making breakfast muffins for the kids, and for my husband too.
As I became caught up in the research and significant changes to my diet, I didn’t really have time to make anything like that. However, recently I was given a recipe for low carb muffins that I really wanted to try.
If you have never tried having muffins for breakfast, you really should treat yourself especially as the recipe below means you can indulge without racking up too many carbs or calories.
Low Carb Blueberry Muffins
You Will Need – Suitable Vegetable Oil Cooking Spray
One Cup of Soy Flour
Two Tablespoons of Oat (or wheat) Bran
One Teaspoon of Baking Powder
½ Cup of Sugar Substitute
½ Cup of Blueberries
½ Cup of Heavy Cream
• Preheat your oven to 350-degrees F
• Spray an appropriate muffin tin (suitable for six muffins) with your cooking spray before sprinkling the tin with your oat bran. Ensure it is covered evenly and this will prevent your muffins from sticking.
• Mix all your remaining ingredients in a bowl, except your blueberries, ensuring the mixture is well blended.
• Fold in your blueberries gently before filling your muffin tray with the batter.
• Place in the center of your oven and cook for 25 minutes, or until you notice the muffins turning golden brown.
• Remove from the oven and allow to cool completely before placing in the refrigerator.
These muffins are quite simply gorgeous, very moist and tasty and each one only contains around two grams of carbohydrates.
As far as low carb cake goes, you will need to come up with something pretty special to beat this recipe on simplicity and taste.
If, like me, you are too busy to spend half your life in the kitchen, make up a couple of batches of these muffins and store in your fridge. They keep fresh when covered properly for at least four to five days and make a great breakfast or lunch time treat.
You can also substitute the blueberries in this recipe with chocolate chips if you fancy something a little naughty, however this will increase the carb count.
When I first thought of making low carb cake, I will be honest and say that I didn’t relish the idea.
I thought that because I needed to reduce all the things that made cakes so nice, such as sugar, chocolate, white flour, that I would end up with something that tasted like cardboard.
On the contrary, virtually all the low carb cake recipes I have tried have been enjoyable, as the recipes for low carb cheesecake and low carb muffins shows.
We can all enjoy a little of what we love, in moderation however, if you make a low carb version of your favorite things – you can always enjoy them that little bit more!.