eat-thin.ca

Here is a great recipe for a low carb chocolate cake. To make this a Low-Carb cake, you must replace the regular flour with low carb ‘flour’ such as Soy Flour, Almond Flour and for my recipe I used Carbalose, a low carb flour blend.

To lower carbs further you can also sub some whole wheat flour to increase the fiber content. Fiber slows the break down of the carbohydrates and helps prevents the instant sugar spike from over processed flours.

Using the Carbalose Flour, this recipe makes a dense and almost brownie like cake. If you’d like something softer, we recommending adding a bit more milk to the mixture, about 1/4-1/2 cup should make the batter a little smoother.

In this recipe, there are 19g of carbs from the 1 cup of Carbalose flour. Of course the carb count will be different with Soy and Amond flour, but anything between 3-5g per serving is more then fine.

Preheat oven to 350°F.

Combine flour, salt and baking soda, mixing well. Set aside.

In a 1 cup measure, add cocoa powder; add a small amount of hot water and stir until cocoa dissolves or turns into a thick chocolate paste/syrup. Fill remainder of measuring cup with milk to bring the measurement up to 1 cup total. Don’t worry if it is lumpy.

Beat shortening or butter and sugar, add egg yolk, beating for one minute.

Mix in vanilla and cocoa mixture and mix for one minute.

Turn batter into a buttered brownie pan which has been lightly dusted with cocoa (shake out any excess cocoa).

Bake for about 35-40 minutes or until cake tests done.

Happy Eating!

Tonight, we got together with our good friends A & W for a wonder Sunday meal. This is the first time we met for Sunday dinner since we starting on our new eating thin journey. Before tonight, we would get together to indulge ourselves with delicious food and wine. It had to be the best! Best cuts of meat with all whole foods and we didn’t skimp on the ingredients. Forget the margarine or the frozen foods, it’s butter, cream, fresh vegetables, fresh herbs, prime cuts of meat with all the yummy fats, and don’t forget anything chocolate for dessert. So what can we eat now?

Sunday dinner tonight was amazing! Just like the old times. We brought fixings for a salad. Romaine lettuce, cucumbers, tomatoes, red onions, green onions, a few olives, and just a little bit (crumbled into tiny bits) of good quality Greek feta cheese. The dressing is simply Dijon mustard, white vinegar, lemon juice, lemon zest, pesto, green onions, extra virgin olive oil, salt and pepper (a touch to taste). A & W made pork tenderloin with chanterelle mushrooms and a parsnip mash. The pork was perfectly cook, seasoned very lightly with salt, pepper and Dijon mustard. The parsnip was first boiled in milk and water. Then mashed with some cream and butter. The chanterelle mushrooms were sauteed with butter in a cast iron pan. Delicious!

Ok… we DID indulge on butter and cheese but in moderation. More importantly, we enjoyed a wonderful evening with great friends.

* 2 eggs
* 1/4 cup soy protein powder
* 1/3 cup
sour cream
* 1 teaspoon baking powder
* 2 Tablespoon olive oil

This recipe has roughly 6 grams of carbs.

Simply mix together all the ingedients with a whisk – batter may be a bit runny. Cook on a lightly greased skillet as you would any pancake recipe. Drop batter on surface large spoonfulls. Cook until each side is lightly browned.

Serve with butter and a low-carb store bought syrup. Or for an interesting low-carb topping, mix 1 Tablespoon of sugar-free jam with 1 and 1/2 Tablespoons water and microwave for 45 seconds.

Here you go!  Carbs are listed as 15g per serving with 3g of fiber, and I must assume they mean the whole pizza is the serving. We recommend less then 5g of carbs per serving, so even at with the net carbs of 12g this might still be a little high. Then again, if it works for diabetics, it might just do the trick anyways.

We will try and bring you other Pizza dough recipes that might have lower carb counts.