PattiEvans
Well-Known Member
- Relationship to Diabetes
- Type 1
- Pronouns
- She/Her
Hi all
I am a keen cook and also try to moderate my carbs (being T1 I have a bit more leeway than T2s) but we all enjoy a little treat occasionally. I usually look at a recipe and then tweak it to make it low carb. I posted my recipes in Diabetes-Support.org.uk forum but as it is closing I am posting them over here as I'd not like them to disappear. I explain cos there may be a flurry of them as and when I have time!
LOW CARB CLEMENTINE CAKE
Made this cos we had tons of clementines that needed using. Delicious with cream or on it's own with a cuppa.
170g ground almonds (10.9g carb)
110g softened butter (0.7g carb)
110g Greek style yoghurt (5.3g carb)
1 tsp baking powder (2g carb)
170g clementines (made up of one sliced across including skin and the rest peeled with pith and membrane removed and cut into bits - 14.8g carbs) In reality I used 4 smallish ones cut up and 5 slices from another one. Reserve any juice that drips as you are cutting them up.
4 large eggs
17g artificial granulated sweetener (16.3g carb)
1tsp vanilla extract (I use vanilla paste as it's more intense)
Total carbs 42.5g Serves 10 - so under 5g per portion.
Heat oven to mark 4 gas/350F/180C. Prepare a 20cm dia cake tin by greasing and lining the bottom and sides with baking paper. Beat the butter and yoghurt together and add the sweetener and beat until incorporated. Add the eggs one at a time beating until they are absorbed into the mixture. Add the vanilla and beat. Add the ground almonds and vanilla and stir in with a spoon. Add the cut up clementines and any juice. Stir well in. Pour all the mixture into the cake tin and top with the sliced clementine. Pop into the oven on a baking tray and bake for 40 minutes, or until nicely browned and firm to the touch. Allow to cool in the tin for 15 minutes then turn out and cool on a rack.
Had I not been keen to make this low carb I might have squeezed some clementine juice and warmed it with sugar to form a syrup and then poured it over the cooled cake. As an alternative you could heat the juice and thicken it with arrowroot to produce a clear syrup and pour that over.
I am a keen cook and also try to moderate my carbs (being T1 I have a bit more leeway than T2s) but we all enjoy a little treat occasionally. I usually look at a recipe and then tweak it to make it low carb. I posted my recipes in Diabetes-Support.org.uk forum but as it is closing I am posting them over here as I'd not like them to disappear. I explain cos there may be a flurry of them as and when I have time!
LOW CARB CLEMENTINE CAKE
Made this cos we had tons of clementines that needed using. Delicious with cream or on it's own with a cuppa.
170g ground almonds (10.9g carb)
110g softened butter (0.7g carb)
110g Greek style yoghurt (5.3g carb)
1 tsp baking powder (2g carb)
170g clementines (made up of one sliced across including skin and the rest peeled with pith and membrane removed and cut into bits - 14.8g carbs) In reality I used 4 smallish ones cut up and 5 slices from another one. Reserve any juice that drips as you are cutting them up.
4 large eggs
17g artificial granulated sweetener (16.3g carb)
1tsp vanilla extract (I use vanilla paste as it's more intense)
Total carbs 42.5g Serves 10 - so under 5g per portion.
Heat oven to mark 4 gas/350F/180C. Prepare a 20cm dia cake tin by greasing and lining the bottom and sides with baking paper. Beat the butter and yoghurt together and add the sweetener and beat until incorporated. Add the eggs one at a time beating until they are absorbed into the mixture. Add the vanilla and beat. Add the ground almonds and vanilla and stir in with a spoon. Add the cut up clementines and any juice. Stir well in. Pour all the mixture into the cake tin and top with the sliced clementine. Pop into the oven on a baking tray and bake for 40 minutes, or until nicely browned and firm to the touch. Allow to cool in the tin for 15 minutes then turn out and cool on a rack.
Had I not been keen to make this low carb I might have squeezed some clementine juice and warmed it with sugar to form a syrup and then poured it over the cooled cake. As an alternative you could heat the juice and thicken it with arrowroot to produce a clear syrup and pour that over.
