Thursday, December 14, 2006
Surviving the Holiday Treats...
I usually do not worry too much about what I eat around the holidays, but this year I am at my highest weight and it is driving me nuts!!! So, I have been scouring the web for goodies that are better for you and still taste good. Here is one recipe that I think will "take the cake." Pun intended.
RED VELVET (low carb) CAKE
1 1/2 C vegetable oil
2 teaspoons vinegar
1/2 C sugar-free chocolate syrup (such as Da Vinci brand)
2
eggs1 teaspoon vanilla
8 oz. cream cheese, softened
1 C whole wheat flour
3/4 C vital wheat gluten
1/2 C almond flour
1 1/2 C Malitol
3/8 teaspoon Stevia 4 teaspoons dry unsweetened
cocoa 1 teaspoon salt 1 teaspoon baking soda
Frosting: 1 stick (1/2 C) butter, softened to room temperature8 oz. cream cheese, room temperature 1 C malitol 1/4 teaspoon Stevia1 tablespoon
heavy creamChocolate Drizzle: 1 oz. semi-sweet chocolate 1 tablespoon
heavy creamServes 16
Preheat oven to 350° F.
Blend Together first 6 ingredients. Then add remaining cake ingredients. Mix with electric mixer until smooth. Divide equally between two 9 inch cake pans that have been coated with cooking spray. Bake for 30-40 minutes until the center of the cake springs back or tests dry.
Beat frosting ingredients together until smooth. Coat one cake layer with 1/3 of the frosting, then put on the second layer and frost the sides and top.
Prepare chocolate drizzle: Melt 1 oz. semi-sweet chocolate in a small cup in the microwave. Add a tablespoon of hot cream until thin enough to drizzle over the cake with a spoon.
Total Carbs 133.50Carbs per serving 8.5
The calories are not given, but I would have to say they are less than the good ole box version of this. Have a good one all and come by my regular blog if you have a chance......
Toodles from Sunny San Diego.
