I like to make a cake about once a week, and this is an incredibly quick and easy one to make. This is a low-carb, no sugar version of a lemon cream sponge and is fresh, light and delicious. You can prepare it in less than 10 minutes.
3/4 cup Xylitol (buy on Amazon)
1 tsp baking powder
2 cups ground almonds
grated rind of 2 lemons
1 500ml container of Greek Yogurt (can be low fat)
3 tablespoons of Sukrin Erythritol (buy on Amazon) or to taste ( I suggest this for the icing because it has less of a ‘gassy’ effect than Xylitol. However it’s not great for cooking)
grated rind of 1 lemon
3 tablespoons Xylitol icing sugar
Beat 6 eggs until fluffy. Add the Xylitol and continue beating until thick and creamy. Add the baking powder and ground almonds and beat until thoroughly mixed. Pour into a baking dish that has been lined with baking paper, and put it in the oven for about 35-40 minutes (check it with a knife). Take it out and let it cool. In a separate bowl, mix the yogurt with Erythritol and lemon rind. Cut the cake into 3 slices, and spread the bottom two layers with the yogurt mixture. Mix the icing sugar with lemon juice and pour it over the top. Keep it in the fridge in a sealed container, it will last a week!
I bought a punnet of organic strawberries one day (they aren’t always available) and decided to make a low carb, low cal version of a rich, creamy Strawberry Cream Layer Cake. You won’t be disappointed.
I had to do a bit of trial and error, but I think I have the right formula now. Here are the ingredients:
For the cake:
3/4 cup of xylitol, erythritol or other artificial sweetener
2.5 cups almond flour/ground almonds (same thing)
1 tsp baking powder
1 500g tub greek yogourt (I use the full fat as it creamier, but you can also use low fat)
2 tbsp erythritol or sweetener
1 punnet chopped strawberries
Beat the eggs and sweetener until thick and creamy. Add the almond flour and baking powder, and mix well. Pour into a cake pan that you have lined with baking paper, and cook in the oven at 170C for about 45m (test it with a knife). Take it out and let it cool, then slice it into two or more layers.
Mix the yogurt with chopped strawberries and sweetener. Spread onto the layer or layers, keeping it thick. Place the cake layer back onto the top, and spread that with the icing. Cover the top with leftover chopped strawberries and put it in the frige.
3-4 medium mandarins, chopped and unpeeled
3/4 cup xylitol (to taste)
2 1/4 cups almond meal
1 teaspoon baking powder
Beat 6 eggs with xylitol in food processor/blender until creamy, then add chopped mandarin pieces (with peel) and blend until smooth. Add almond meal and baking powder and blend. Pour into cake pan that has been lined with baking paper, and bake 50 minutes at 170C.
When ready, take out a cool. Then you have the option of topping with a syrup or with icing. For the syrup, melt a 1/2 cup water with 1/2 cup mandarin juice and 2 tbs xylitol, then pour over the cake. For a thick frosting, beat a packet of philadelphia cream cheese lite with 2-3 tbsp Erythritol and some lemon or mandarin juice, until thick and creamy. Frost the cake and sprinkle with mandarin rind!
Try this delicious and tasty dessert, very quick and easy to make!
2 tablespoons oat bran
1 tablespoon low fat yogurt
juice 1/2 lemon
sprinkling of Xylitol
Beat the oat bran with the egg and yogurt in a bowl, pour into a non-stick frypan and cook both sides until golden brown (a few minutes). Pour lemon juice over the top and then sprinkle with Xylitol.
Moist Chocolate Cake
200g ground almonds
.5 cup Xylitol (more if you prefer a sweeter cake)
3 tablespoons 0% fat Organic cocoa
1 tsp baking powder
1 cup slivered almonds
1 grated zucchini/courgette
a little water
Beat 6 eggs with ¾ cup Xylitol until creamy. Stir then beat the cocoa and baking powder into the mix. Fold the ground almonds into the mixture, stirring well. Fold in the slivered almonds and the grated courgette (optional but it helps keep it moist for about a week). Add a little water if it is very dry, until it is smooth and creamy. Sprinkle the top with slivered almonds, or make thick icing – see recipe below.
Pour into a cake tin, lined with greaseproof paper. Bake in the oven for 50 minutes in 170C.
Thick creamy icing: Beat small packet Philadelphia cream cheese lite with about 2-3 tablespoons of Erythritol and 2 tablespoons of pure cocoa. To lighten add a small amount of milk. Spread on top of the cake and top with almonds or walnuts.
This pie is absolutely delicious and yet will not pile on the pounds. It is quick and easy to make as well!
600 ml skim milk
rind and juice of 4 lemons (organic unwaxed)
3 tablespoons of cornflour
4 eggs – separated
5-6 tablespoons of Xylitol
1 tablespoon oatmeal bran
1 tablespoon 0% fat yogurt
Mix the oatmeal bran with yogurt and egg and spread over base of round pie dish. Don’t worry if it does not cover the entire dish. Put into oven for about 10-15 minutes at 180C until it has risen slightly and is cooked.
Heat the milk on the stove with the rind of 4 lemons until hot but not boiling. Meanwhile, mix the cornflour with lemon juice in another bowl until smooth. Separate eggs, put whites aside and beat the yolks with 2 tablespoons of Xylitol. Add a tablespoon of the hot milk to the cornflour and egg mixes, and mix before adding back into the hot milk on the stove. Continue stirring until the mixture thickens, but make sure it doesn’t boil or the egg will curdle.
Pour this mixture into the pie dish and put back into the oven for about 10 minutes. When ready take it out and let it cool for about 1 hour.
Beat the egg whites until stiff then add 4-5 tablespoons of Xylitol until it tastes sweet and the mixture is firm. Spread onto the top of the lemon mixture, forming little peaks. Place into the oven for about 10-15 minutes until the tips are brown. Take out and put in the fridge for a couple of hours to cool.
Here is the recipe for a delicious and creamy chocolate mousse that takes seconds to make and tastes delicious!
A tub of 0% fat Greek Style yogurt or equivalent
A tablespoon of Xylitol or other sweetener (to taste)
A 1/2 to 3/4 of a tablespoon of 0% fat Organic cocoa (available in most health food shops)
Place the yogurt in a bowl, add the sweetener and cocoa, mix together and enjoy!
It will set a little more if you leave it in the fridge for a couple of hours, but it’s still great straight away.