Category: Dessert

Coconut Cream Poke Cake

Cake:
  • Preheat oven to 325F and grease a 9×9 inch square baking pan (if using an 8×8 inch, the cake will need to bake a bit longer).
  • In a large bowl, whisk together the almond flour, shredded coconut, sweetener, protein powder, baking powder and salt. Stir in coconut oil, egg whites, nut milk and vanilla extract until well combined.
  • Spread batter in prepared baking pan and bake 30 to 35 minutes, or until set and a tester inserted in the center comes out clean.
  • Remove from oven and let cool 15 minutes, then poke with a skewer at 1/2 inch intervals all over cake.

Coconut Cream:

  • In a medium saucepan over medium heat, combine coconut milk and sweetener and bring to just a simmer.
  • In a medium bowl, whisk together the egg and egg yolk. Slowly stir in about 1/3 of the hot coconut milk, whisking continuously. Then slowly whisk egg mixture back into hot coconut milk.
  • Cook another 4 to 5 minutes, whisking continuously, until mixture begins to thicken. Remove from heat and whisk in coconut extract and vanilla extract. Sprinkle surface with xanthan gum and whisk briskly to combine.
  • Pour mixture evenly over cooled cake, shaking gently from side to side to get as much mixture into the poke holes as possible.
  • Refrigerate 2 hours until completely cooled.

Topping:

  • 1 cup whipping cream
  • 3 tbsp powdered Swerve Sweetener
  • 1/2 tsp vanilla extract
  • 1/3 cup unsweetened shredded coconut, lightly toasted
  • Whip cream with powdered sweetener and vanilla extract until stiff peaks form. Spread over chilled cake and sprinkle with toasted coconut.
  • *For a dairy-free version, you can make coconut whipped cream by refrigerating a can of coconut milk overnight and scooping out the thick cream from the top the next day. Whip with sweetener and vanilla extract until firm.

From: http://alldayidreamaboutfood.com/2015/06/low-carb-coconut-cream-poke-cake.html

 

 

Sour Cream Marble Loaf

  • 1/2 cup sour cream
  • 4 large eggs
  • Sweetener equivalent to 1 cup sugar
  • 1/2 tsp vanilla extract
  • 3 cups almond flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp cocoa powder
  • 2 tbsp water
  1. Preheat the oven to 350 and line a 9×5 inch bundt pan with parchment paper.
  2. In a large bowl, whisk together the sour cream, eggs, sweetener and vanilla extract. Add the almond flour, baking powder, and salt and stir until well combined.
  3. Transfer about 1/3 of the batter to a second bowl and whisk in the cocoa powder and water.
  4. Dollop the two batters in an interchanging pattern, swirling together. Smooth the top.
  5. Bake about 45 minutes, until the edges are golden brown and the top is set to the touch.

Adjusted from https://asweetlife.org/low-carb-sour-cream-marble-loaf/

Magically Moist Almond Cake

3/4 cup butter

1 cup sugar

4 eggs

1/2 cup milk

1 tsp vanilla

1 1/2 cups almond meal/flour

1/2 cup coconut flour

1/4 tsp salt

2 tsp baking powder

…

Cream together butter and sugar until smooth.  Add in eggs, one at a time, and beat until fully blended in.  Add milk and vanilla, and mix until combined.  In a separate bowl, combine flours, salt and baking powder.  Beat the dry ingredients into the wet ingredients and beat until creamy.  Spread into a greased 9×13 cake pan and bake at 350 degrees for 30 minutes.  Serve with fresh fruit and whipped cream.

Fantastic Flour – Brownies

Makes 9 brownies

Preheat oven to 350.
Prepare a 7.5″ by 5″ Pyrex baking dish.

Sift into a medium bowl:
2 T oat fiber
2 T coconut flour
1 T vanilla protein powder
1 T egg white powder
1/2 tsp glucomannan powder
3 T powdered erythritol
2 T dark cocoa powder
1 T sugar free cocoa mix
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

In a small saucepan place:
1 T butter
1 T coconut oil
1/4 cup sugar free Torani French vanilla flavoring
1/4 cup heavy cream

Bring liquid to a boil and immediately remove from heat.

Pour over dry ingredients and mix quickly. Batter will puff up.

Place immediately into your prepared pan, and bake for 10-12 minutes.

(OPTIONAL) While brownies are baking, place powdered erythritol into a small pan for dredging.

Pecan Pralines–Paula Deen

Heat over medium high heat:

3/4 cup corn syrup
4 1/2 cups sugar
1 cup water

    Until mixture reaches 242 degrees on a candy thermometer.

    Stir in:

    2 lbs pecans
    2 tsp cinnamon.

      Pour mixture onto silpat, spread out, and let dry.  Break into pieces.

      Watergate Cake

      1 box white cake mix
      3 egg whites
      3/4 cup oil
      1 1/2 cups 7-Up or club soda
      1 box instant pistachio pudding
      1/2 cup coconut
      1/2 cup chopped black walnuts Cover Up Frosting:
      2 envelopes dream whip
      1 box instant pistachio pudding
      1/2 cup scalded milk

      ……
      Blend cake mix, egg whites, oil, 7-Up, and pudding. Beat for 3 minutes, then fold in coconut and nuts. Pour into three 9″ layer pans. Bake 25-30 minutes in a 350 degree oven. Cool completely. To make frosting, beat all frosting ingredients with an electric mixer until thick enough to spread. Frost cake.

      Touchdown Peanut Butter Marbled Brownies

      Peanut Butter Filling:

      6 ounces softened cream cheese
      1/2 cup Reese’s peanut butter
      1/4 cup sugar
      1 egg
      2 tablespoons milk

      Brownies:
      1 cup butter or margarine
      2 cups sugar
      2 teaspoons vanilla extract
      3 eggs
      3/4 cup Hershey’s cocoa
      1 1/4 cups all-purpose flour
      1/2 teaspoon baking powder
      1/4 teaspoon salt
      1 cup Hershey’s milk chocolate chips

      …..
      Heat oven to 325 degrees. Grease a 13x9x2-inch baking pan. Prepare peanut butter filling by combining all filling ingredients in a small bowl and beating with an electric mixer until smooth and creamy. Prepare brownies by placing butter in a large microwave-safe bowl. Microwave on high 2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time; beat well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in chocolate chips. Remove 1 cup batter. Pour remaining batter into prepared pan. Spread peanut butter filling over top. Drop reserved chocolate batter by teaspoonfuls over filling. Using knife, gently swirl through top layers for marbled effect. Bake 35 to 40 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Cut into bars.

      Sponge Cake

      4 eggs — lightly beaten
      2 cups sugar
      2 cups flour
      2 teaspoons baking powder
      1/4 teaspoon salt
      1 cup hot milk
      1 teaspoon vanilla

      …..
      Mix eggs, sugar, flour, baking powder, salt and vanilla. Add milk and blend until smooth. Pour batter into a greased angel food cake pan. Bake at 350 degrees for 1/2 hour.

      Saltine Cookies

      40 saltine crackers
      1 cup melted butter
      1 cup brown sugar
      1 cup chopped pecans
      1 cup semisweet chocolate chips
      …..

      Line a 9×13 pan with aluminum foil. Place crackers in a single layer over the foil. Combine melted butter and brown sugar and mix well. Pour evenly over the saltines. Bake in a 350 oven for 5 minutes. Remove pan from oven, and sprinkle pecans and chocolate chips evenly over the saltines. Return pan to oven and cook just until the chocolate chips begin to melt. Remove pan from oven. Cool cookies completely.

      Rice Krispies Treats

      6 cups rice krispies
      1/4 cup margarine
      10 1/2 ounces marshmallows
      …..

      Melt margarine with marshmallows in a large saucepan over low heat. Stir until completely melted. Remove from heat. Add rice krispies; stir until well coated. Press mixture into greased 13x9x2 inch pan. Cool; cut into squares. Yield: 24 squares, 2×2 inches. Microwave directions: Microwave margarine in large mixing bowl on high for 45 seconds or until melted. Add marshmallows; stir to combine. Microwave 1 1/2 minutes or until smooth, stirring after 45 seconds. Immediately add rice krispies cereal; stir until well coated. Press mixture into greased 13x9x2 inch pan. Cool; cut into squares.