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Low Carb Cakes & Muffins

 

Fluffy Cinnamon Muffins

Ingredients
4 eggs
1/2 t cream of tartar
1/4 cup cottage cheese
2 T Atkins bake mix
2 T splenda, divided
1 t cinnamon, divided
4 T soft butter

Spray muffin tin with cooking spray. Preheat oven to 300F. Beat egg whites with cream of tartar until stiff. Set aside. Mix cottage cheese, bake mix, egg yolks, 1 T Splenda and 1/2 t cinnamon until well blended. Gently fold into egg whites and spoon into muffin tins (fills 12) Bake until lightly browned and springs back when touched, about 25 min. Mix butter, cinnamon and remaining splenda. When muffins are done and slightly cooled, spread butter mixture over. (Could make cream cheese frosting (cream cheese, splenda, vanilla and cream). Could also bake in small loaf pan (4x8) for cinnamon coffee cake).
11 carb (9 NET carbs). Makes 12 @ 1 carb.

I made the muffins, and filled each cup to the top-didn't need to leave any room, they didn't overflow. I also didn't "ice" them until we ate them. Heated in microwave few seconds, then spread with butter/cinnamon/splenda mixture.


Cinnamon Nut Bread

Ingredients
1/2 cup wheat gluten (24)
1 T flax meal
1 T wheat bran
4 T ground walnuts
2 T splenda
1 t cinnamon
1 t baking soda
2 eggs
1/4 cup heavy cream
1 t vanilla
1 T oil
2 T water
beat wet ingredients together. Blend dry ingredients. Mix together gently. Should be the textur of oatmeal. Spray or butter a small loaf pan (4x6). Spread mixture into pan. Bake 30-40 min. Total 35.2.
Total: 23 carb (14 NET carbs). Serves 8 thick slices @ 2 carbs
This only rises about 1 1/2" but has a GREAT texture and taste.


French Pastry Cake

Ingredients
1/2 cup butter
1/2 cup cream cheese
1/4 cup not/sugar*
1 cup splenda
2 eggs
1 cup sour cream
1 cup mayonnaise
1 tbsp vanilla
2 cups almond flour
1 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
2 pkts splenda
1/2 cup chopped almonds

Cream butter and cream cheese with not/sugar and splenda. Add vanilla and eggs and beat. Mix dry ingredients and add. Put half batter in greased bundt pan. Mix cinnamon, sweetener and nuts and sprinkle half on batter. Add rest of batter, top with rest of cinnamon mixture and bake at 350 for 60-75 min, until top is light brown and cake pulls away from pan. Serves 10 @ 9 carb.

Although this has a lot of ingredients, it goes together fast and is really good. Mine was a little wet inside and I would cook it a little longer. I also would like a little sweeter topping, so might add additional splenda (especially if you substitute liquid splenda for the cup in the cake-will bring the carbs down).
*not/Sugar is a product by Expert Foods that adds the bulk of sugar to a recipe, but not the sweetness. I don't know what the texture would be if you left this out. Several web sites sell it; I got it from CarbSmart.


Bran Flax Muffin

Ingredients
1 cup unprocessed wheat bran
3 large eggs
1/2 cup heavy cream
3/4 cup water
2 Tbsp melted butter
1 cup flax meal
4 tsp baking powder
1/2 tsp salt
1/4 cup splenda
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg

Mix first 5 ingredients and let sit 10 minutes to soften bran. In another bowl, mix remaining ingredients. Stir together mixtures until just moistened. Spoon into 12 muffin tins that have been sprayed with PAM -OR- use foil baking cups. Bake in preheated 400 oven 25 min. 12 muffins @ 6 carbs.
Can substitute 3/4 cup SF vanilla syrup for the splenda and water Can add 1/4 cup vital wheat gluten to help rise


Chocolate Peanut Butter Muffins

Ingredients
3 beaten eggs
1 1/2 sticks butter, melted
2 t vanilla
1 cup whey protein powder
3/4 c splenda
1 1/2 t baking powder
3/8 t salt
1/4 cup unsw. Cocoa
1 heaping T SF peanut butter
1/2 cup water
1 cup ground flax seed

Spray muffin tin with cooking spray. Preheat oven to 350. Beat eggs and add melted butter, vanilla. One by one, add protein powder, salt and cocoa and beat well. Stir in water and flax seed. Pour into muffin tins (very loose batter - fills tins to the top). Bake 25 min. Cool on rack.
Total: 118 carb, (38 NET carbs). Makes 12 @ 10 carb, (3 NET carbs),

Recipe called for 1 cup water, but after adding 1/2 cup, my batter was so loose that I didn't want to add any more.
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