Low Carb Baking

[Vince_UK]

MORE expense
Mortar and pestle.
😉
My poor ludicrously meagre, inadequate pension.

 

[Vince_UK]

RICOTTA CAKE

This cake is fabulous & tastes as good as it looks...it comes in at 5.6gs carbs & 317 calories per slice (this makes twelve slices)…I served this last week and it went down a treat...although I'm not sure if the portions would have stretched to twelve servings the way I cut them...a bit more involved than many of the recipes here but worth it...I have made most of the recipes here & can say your visitors or dinner guests would never know these are genuinely low carb...and after eating them they won't care

Ingredients:
240 g ground almonds
50 g ricotta cheese
170 g xylitol, powdered (or any other sweetener of your choice which is equivalent of 170g of sugar)
4 eggs
Zest from 1 lemon
1 teaspoon vanilla extract
60g almond flakes
Instructions
Preheat oven to 160 C
Line the 20 cm loose bottom cake tin with baking paper
Using electric mixer beat egg yolks with xylitol, add ricotta, vanilla extract, lemon zest and ground almond and briefly mix to combine the mixture.
Whisk the egg whites until soft peaks. Fold 1/3 of the egg whites into ricotta mixture to loosen and then fold in the rest.
Spread the mixture in the tin, sprinkle the almond flakes on the top and bake for about 50 minutes.
Cool it down and refrigerate it overnight. Dust with powdered xylitol before serving.

View attachment 9182

NOW
That is right up my street
Bring on.

 

[Bubbsie]

MORE expense
Mortar and pestle.
😉
My poor ludicrously meagre, inadequate pension.

Don't panic Vince...you can use the end of a rolling pin...or anything suitable to crunch them up a bit...so easy to do but be careful...I've had to hide them at the back of the fridge...so far I've eaten half of them

 

[Bubbsie]

NOW
That is right up my street
Bring on.

Who knows I may make one in July?

 

[Vince_UK]

Who knows I may make one in July?

I fully support that suggestion.

 

[Bubbsie]

I fully support that suggestion.

We'll see😉

 

[Vince_UK]

Don't panic Vince...you can use the end of a rolling pin...or anything suitable to crunch them up a bit...so easy to do but be careful...I've had to hide them at the back of the fridge...so far I've eaten half of them

I do NOT have a ruddy rolling pin either.
Ths low carb baking lark is an expensive date

 

[Bubbsie]

I do NOT have a ruddy rolling pin either.
Ths low carb baking lark is an expensive date

You could even use the end of a wooden spoon...just break them up a bit...honestly you are a tight fisted old so and so.

 

[Vince_UK]

You could even use the end of a wooden spoon...just break them up a bit...honestly you are a tight fisted old so and so.

Not tight fisted, just barely surviving on a ludicrously meagre pension.

 

[persephone]

Oh heaven help me.. roll on pay day. my mouth is dribbling. 😛

 

[Bubbsie]

Oh heaven help me.. roll on pay day. my mouth is dribbling. 😛

Persephone make sure you compare prices if you decide to invest in several of the ingredients...some of the online suppliers have regular special offers...you can get many of them on Amazon who if you have prime which has no extra postage costs so can work out cheaper... the chocolate I am using is from either Aldi or Lidl...so not that expensive...I am so enjoying being able to eat some of the things I have missed guilt free.

 

[New-journey]

Oh heaven help me.. roll on pay day. my mouth is dribbling. 😛

I have to agree, so delicious looking!

 

[Vince_UK]

Persephone make sure you compare prices if you decide to invest in several of the ingredients...some of the online suppliers have regular special offers...you can get many of them on Amazon who if you have prime which has no extra postage costs so can work out cheaper... the chocolate I am using is from either Aldi or Lidl...so not that expensive...I am so enjoying being able to eat some of the things I have missed guilt free.

And Harry the Dog is enjoying eating Hgh Carb purloined battered fish 😛

 

[persephone]

Thanks Bubbsie, I work with a girl who had prime so i can ask her to get stuff for me. Im lurking now.

 

[Bubbsie]

I made one of these last weekend @Bubbsie
I resisted the urge to stir in some peanut butter.

Benny I am hanging my head in shame...the 2nd lot I made has almost disappeared...the next time you make them try caramelising whichever nuts you use...ooh it was so good & so easy to make...how long did your batch last?

 

[Bubbsie]

My batch lasted about 2 meal times after setting in the fridge. Chocolate with wall nuts and brazil nuts, yum, yum.

I love walnuts & Brazil nuts are one of my favourites Benny...I definitely will try those...when we have more company I think then I won't be tempted to eat so many.

 

[Maz2]

What a fabulous thread this is. I haven't minded going without or cutting down bread, desserts, pastry etc but love the idea of eating the low carb versions of them. Definitely having a go at some of these.

Have made a note of the bulk products co. too.

 

[Maz2]

RICOTTA CAKE

This cake is fabulous & tastes as good as it looks...it comes in at 5.6gs carbs & 317 calories per slice (this makes twelve slices)…I served this last week and it went down a treat...although I'm not sure if the portions would have stretched to twelve servings the way I cut them...a bit more involved than many of the recipes here but worth it...I have made most of the recipes here & can say your visitors or dinner guests would never know these are genuinely low carb...and after eating them they won't care

Ingredients:
240 g ground almonds
50 g ricotta cheese
170 g xylitol, powdered (or any other sweetener of your choice which is equivalent of 170g of sugar)
4 eggs
Zest from 1 lemon
1 teaspoon vanilla extract
60g almond flakes
Instructions
Preheat oven to 160 C
Line the 20 cm loose bottom cake tin with baking paper
Using electric mixer beat egg yolks with xylitol, add ricotta, vanilla extract, lemon zest and ground almond and briefly mix to combine the mixture.
Whisk the egg whites until soft peaks. Fold 1/3 of the egg whites into ricotta mixture to loosen and then fold in the rest.
Spread the mixture in the tin, sprinkle the almond flakes on the top and bake for about 50 minutes.
Cool it down and refrigerate it overnight. Dust with powdered xylitol before serving.

View attachment 9182

That looks beautiful Bubbsie.

 

[Bubbsie]

That looks beautiful Bubbsie.

Its delicious Maz...the problem is when you make it you're supposed to get twelve slices out of it....we didn't...opps😳😳.

 

[Bubbsie]

What a fabulous thread this is. I haven't minded going without or cutting down bread, desserts, pastry etc but love the idea of eating the low carb versions of them. Definitely having a go at some of these.

Have made a note of the bulk products co. too.

Maz try Bulk Powders...also have a look at Amazon too...although some of the products are cheaper on Bulk Powders they charge for delivery...whereas if you have Prime on Amazon you get priority postage at no extra charge.