Made these last night - soooo good! Subbed some coconut flour for the almond flour (less, of course!), but they were still delish!
|
This recipe is the BOMB!
I was too lazy to make the icing, even though I have all the ingredients. It really is guilding the lily. The cake plain, by itself, is very nice, if a little too sweet; next time I will cut the sweetener down a bit. I used Davinci SF French Vanilla syrup, and I ground the cloves up with the other spices in my mortar. (I feel so virtuous.) It didn't rise very much, but it has a nice, cake-like texture. Would be good with berries & whipped cream instead of the icing. The recipe is, incidentally, dairy free, gluten free, vegetarian, and Pareve (without the icing). Definitely a winner! |
Okay, cutting this into 18 bars is a little ridiculous...the serving size is just too small. I would call it 9 bars at 5 carbs per bar (using Davinci syrup & splenda as per first post).
I had this for breakfast, with a slice of ham, and coffee. |
All times are GMT -6. The time now is 11:22. |
Copyright © 2000-2024 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.