Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Sweet treats
User Name
Password
Register FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #61   ^
Old Sat, Nov-15-03, 00:01
SpecialK SpecialK is offline
Senior Member
Posts: 190
 
Plan: low carb for life
Stats: ???/???/??? Female 5' 11"
BF:
Progress: 100%
Location: Beautiful Montana
Default Yummm

I made it this AM. I mill my own almonds so mine had a somewhat gritty texture but awsome flavor. I have always liked butter cake so I added just a touch of butter extract and then topped the cake with the curd. I quickly brought some to my ex boss who has recently started LCing after about 2 years of watching me in this wol. I have shared many recipes with here from this forum but she hasn't tried any of them yet. Didn't believe they could really be any good. After she tasted the cake she has decided to break out the make-shift cookbook I put together for her (mostly from this site). Thanks Rob!!! Blessings, Karen
Reply With Quote
Sponsored Links
  #62   ^
Old Sun, Nov-23-03, 19:57
Sunslyte Sunslyte is offline
Senior Member
Posts: 160
 
Plan: just low carb
Stats: 350/305/150 Female 5'2"
BF:
Progress: 23%
Location: Johnson County, Kansas
Default

For the metric impaired, can you translate grams to cups for me?

thanks!

Last edited by Sunslyte : Sun, Nov-23-03 at 20:01.
Reply With Quote
  #63   ^
Old Sun, Nov-23-03, 20:45
SpecialK SpecialK is offline
Senior Member
Posts: 190
 
Plan: low carb for life
Stats: ???/???/??? Female 5' 11"
BF:
Progress: 100%
Location: Beautiful Montana
Default

Hi Sunslyte, Look on page 3 of this thread for the full recipe. Blessings, Karen
Reply With Quote
  #64   ^
Old Sat, Nov-29-03, 16:34
Ghost's Avatar
Ghost Ghost is offline
Senior Member
Posts: 146
 
Plan: Atkins
Stats: 190/147/145 Female 5'5"
BF:
Progress: 96%
Location: Southern Ontario
Default

Awsome Rob!

I made this with ground filberts instead of the almonds. DH loves it.

Thanks.
Reply With Quote
  #65   ^
Old Thu, Dec-04-03, 04:47
mfarm mfarm is offline
New Member
Posts: 2
 
Plan: ATKINS
Stats: 153/129/120 Female 5'0"
BF:
Progress: 73%
Location: Ohio
Default

Rosemary, your recipe sounds great. On the 2T. of Splenda, is that the bulk or the packets? I know there is a difference in the two.
Reply With Quote
  #66   ^
Old Thu, Dec-04-03, 06:39
surfnmom's Avatar
surfnmom surfnmom is offline
Senior Member
Posts: 706
 
Plan: what ever
Stats: 198/177/000 Female 5'5
BF:
Progress: 11%
Location: usa
Default

Hi, just made this, and it's cooling off. Can I use pure lemon juice out of the bottal instead of fresh squeezed? Should be ok right?
Reply With Quote
  #67   ^
Old Thu, Dec-04-03, 06:42
MyJourney's Avatar
MyJourney MyJourney is offline
Butter Tastes Better
Posts: 5,201
 
Plan: Atkins OWL / IF-23/1 /BFL
Stats: 100/100/100 Female 5'6"
BF:
Progress: 34%
Location: SF Bay Area
Default

I made this again and I used a mascrapone topping on top and it was really great.

The mascrapone recipe is below as the cannoli pudding

It kinda melted on top some and the little chcolate pieces were heavenly with it
Reply With Quote
  #68   ^
Old Thu, Dec-04-03, 17:14
ckx4 ckx4 is offline
New Member
Posts: 74
 
Plan: Atkins
Stats: 146/137/130
BF:
Progress: 56%
Location: New Hampshire
Default

Hello mfarm,

Thanks but it's not my recipe - it's Rob's, I just converted it to US measurements. I use the bulk Splenda. The packets do have fewer carbs but I don't like the taste as much. Try it with the added Wheat gluten, it firms up the texture just a bit. Don't be afraid to experiment with the Splenda packets if thats what you have or like. One packet = 2 teaspoons of bulk I think. so 3 packets = 2 Tablespoons. Do try the lemon curd, its yummy - even by itself!

Enjoy!

Rosemary
Reply With Quote
  #69   ^
Old Thu, Dec-04-03, 18:08
patnaude12's Avatar
patnaude12 patnaude12 is offline
Senior Member
Posts: 360
 
Plan: Atkins
Stats: 146/128/130 Female 5'6"
BF:
Progress: 113%
Location: Texas "Yahoo"
Thumbs up Thanks

Thank you very much Rob. I will try this recipe later, right now I am doing KISS and will be off from it on December 17th. It may be sooner if I reach my goal before the end of the two weeks, don't have that much farther to go.

Also, thanks to all of you who have added other wonderful touches to the recipe as well as the website for the conversions.

I just love this forum, it has been a wonderful experience talking to all of you fantastic people.

Carol
Reply With Quote
  #70   ^
Old Wed, Jan-07-04, 13:07
Rebeccaeca Rebeccaeca is offline
New Member
Posts: 4
 
Plan: Atkins
Stats: 177.8/177.8/133 Female 167.64
BF:
Progress: 0%
Location: London.uk
Default

Rob I just made it and it is soooo yummy I could eat the lemon curd all day! and it only took about 10 mins to make!!!

I hope I am allowed this on the induction....does anyone know?

Rebecca
(fellow Londoner!)
Reply With Quote
  #71   ^
Old Wed, Jan-07-04, 13:45
muweek's Avatar
muweek muweek is offline
"Hopeless Romantic"
Posts: 5,481
 
Plan: 000000000
Stats: 000/000/000 Female 00000
BF:
Progress: 26%
Default

Okay, I must have done something REALLY wrong because mine turned out so gross that we just hrew it away!!! It took alot longer to cook in the micro than what the recipe says (center never really did set) and it smelled like a wet sponge or really overdone eggs with a hint of lemon..YUCK!
I think if I try it again I would do the oven method..anyone else have this flop??
Reply With Quote
  #72   ^
Old Wed, Jan-07-04, 13:55
Grendeldog's Avatar
Grendeldog Grendeldog is offline
Contributing Member
Posts: 228
 
Plan: Atkins (restart 1/5/04)
Stats: 198/185/145 Female 5' 4"
BF:
Progress: 25%
Location: Rhode Island, USA
Default

Quote:
Originally Posted by Rebeccaeca
I hope I am allowed this on the induction....does anyone know?


Hi Rebecca,

On induction you're not supposed to eat any nuts, so if you made it with almond flour, then it isn't an induction food. I'm on induction too, so I guess I'll have to wait before trying this one.
Reply With Quote
  #73   ^
Old Wed, Jan-07-04, 16:43
ckx4 ckx4 is offline
New Member
Posts: 74
 
Plan: Atkins
Stats: 146/137/130
BF:
Progress: 56%
Location: New Hampshire
Default

Hi Muweek,

It sounds like you mixed the lemon curd into the batter - the curd is suppose to go on top of the cooked cake. Try it again, it is really worth it.

Rosemary
Reply With Quote
  #74   ^
Old Wed, Jan-07-04, 22:51
huggs2ewe's Avatar
huggs2ewe huggs2ewe is offline
Senior Member
Posts: 835
 
Plan: Atkins
Stats: 227/227/175 Female 5'6"
BF:
Progress: 0%
Location: Chilliwack, BC
Default

Grendeldog and Rebeccaeca
you are both right in that nuts are not allowed on induction. A lot of us on this WOE have kept to Induction carb levels after the initial 2 weeks but introduced some of the OWL foods for variety. I try and keep my carb count to 20 carbs/ day but have added the variety of foods listed on OWL. So I guess it's a modified induction.

But then of course I can have nuts and if you can have nuts you can have this awesome cake. I make mine into muffins and bake them in the oven. 2 muffins is about 4 net carbs with a little butter and low carb jam.... Yummy breaky for a change over eggs and such. I also add ground flax seed for fibre and omega 3's. I guess I have tweaked the recipe a bit... but it all started with Rob's recipe.
Reply With Quote
  #75   ^
Old Thu, Jan-08-04, 11:00
Grendeldog's Avatar
Grendeldog Grendeldog is offline
Contributing Member
Posts: 228
 
Plan: Atkins (restart 1/5/04)
Stats: 198/185/145 Female 5' 4"
BF:
Progress: 25%
Location: Rhode Island, USA
Default

Hi, huggs2ewe --
I'll be on induction for a while, but for this first two re-start weeks, I want to do a strict induction. After the 2 weeks, then I do the <20g but mixing in OWL ingredients. It definitely adds some variety to the mix!
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off



All times are GMT -6. The time now is 08:11.


Copyright © 2000-2018 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.