Baking Low-Carb (continued)

 

More Carb Curbing Tips

  • Dried fruit is higher in sugar than fresh (two tablespoons of raisins have as many carbs as a cup of fresh raspberries). Chop dried fruit into small pieces and use half as much or substitute chopped nuts or fresh fruit for some of the dried.
  • Substituting mini-morsels for regular size chocolate chips spreads them out better, allowing you to use less.
  • Cut carbs in fruit pies by using only a bottom, or top crust (like on a deep dish pie).
  • Be generous with sweet spices like cinnamon, nutmeg, ginger, and vanilla. They enhance sweetness—without calories or carbs.

Test your new, lower-carb baking knowledge by making the recipes below. Talk about having your cake and eating it too—wait until you taste these!

Whisk with ChocolateUnbelievable Chocolate Cake
Serves 9
This great recipe only takes one bowl, a whisk, and 10 minutes to prepare. While not low in carbs, it's significantly lower than any other chocolate cake that tastes this good. Unbelievable!

1/4 cup canola oil
1 large egg
1 teaspoon vanilla
1/4 cup brown sugar, packed (use fresh brown sugar, with no hard lumps)
1 cup Splenda Granular
1 cup low-fat buttermilk
11/4 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup Dutch-process cocoa powder (like Hershey's European)
1/4 cup hot water
2 teaspoons powdered sugar

Preheat oven to 350°F. Spray an 8 X 8-inch* baking pan with nonstick cooking spray.

In a large bowl, whisk together the oil and the egg for 1 minute until the mixture is thick and frothy. Add the vanilla, brown sugar, and Splenda, and beat with the whisk for 2 more minutes until the mixture is thick and smooth and the sugars have been thoroughly beaten into the mixture. Add 1 cup buttermilk and mix.

Using a sifter or a metal sieve, sift the flour, baking powder, baking soda, and cocoa powder into the liquid mixture. Whisk vigorously for 1-2 minutes until the batter is nice and smooth. Pour the hot water into the batter and whisk one more time until the batter is again nice and smooth. The batter will be thin.

Pour the batter into the prepared cake pan and tap the pan on the counter to level the surface and to help remove any air bubbles.

Bake for 18-20 minutes or just until the center springs back when touched and a cake tester or toothpick comes out clean. Do not overcook. Remove the cake from the oven and cool.

Before serving, sift powdered sugar over cake.

*Be careful not to substitute a 9-inch square pan; if you need to substitute, use a 9-inch round pan.

Per Serving (1/9 of cake)--
Calories: 160
Fat: 7 g (1 saturated)
Carbohydrates: 22 g
Fiber: 1 g
Protein: 3 g
Sodium: 200 mg
Dietary exchange: 1 1/2 Carbohydrates, 1 Fat

Page: 1 | 2 | 3 | 4

Last Modified Date: June 17, 2013

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by Nicole Purcell
I was at boxing class the other day, and quite honestly I was taking my chances. I knew it. I had been low earlier in the day and used all of my emergency juice to treat that insulin reaction, leaving me at class (which is directly after work) with no juice whatsoever. No good. Of course, that day - the day I have no juice would be the exact day that diabetes picks to do its dirty work. Mid-class, I had a plummet. Just dropped to very low and but quick. I sat to test and...