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Plan: low carb for life
Location: Beautiful Montana
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
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!
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.
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??
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.
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!