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kalyana
Tue, Dec-11-07, 19:21
http://allrecipes.com/Recipe/Buche-de-Noel/Detail.aspx

I am betting one of you great low carb cooks can figure out how to make this already no flour cake low carb.

The challenge has thus been put forth!
ElleH
Tue, Dec-11-07, 19:34
Would it not work just substituting splenda?

It sounds to me like a chocolate rev roll (baked thin) rolled up with chocolate whipped cream. That does sound like an interesting dessert...thanks for posting it!
kalyana
Tue, Dec-11-07, 20:05
Can you sub Splenda for sugar 1-1? (new to no sugar cooking)
ElleH
Wed, Dec-12-07, 14:27
If you use the splenda granular it is 1:1.

If you use the packets, a packet of splenda is equal to 2 tsp sugar. So you would have to convert the sugar in the recipe to tsps and then divide by 2 to get the number of packets. But, you'll save carbs by using the packets. Save even more by using sweetzfree, the liquid splenda that can be found online.
kalyana
Wed, Dec-12-07, 16:40
Thanks for the tips. You are always so delightfully generous with information. Many here really do appreciate it. I know I do.
ElleH
Wed, Dec-12-07, 16:49
Well, that is really sweet! I keep waiting for Jude or Tiffany or Kevin to chime in. They are the "experts" around here!
IslandGirl
Thu, Dec-13-07, 19:44
Sorry, been busy! Besides, you're doing a great job...

Some texturizing is always provided by sugar and not by Splenda, so I'd consider some vegetable gum (or a blend, especially Expert Foods ThickenThin not/Sugar, google away) as a stabilizer for the egg mixture. It provides the gooey/chewy factor, does sugar, tends to make the egg whites way more, um, flexible...

There are "rolls" in the recipe section, be good to have a look and see how those are done.

:wave: