Chocolate Walnut Cake with Chocolate Fudge Frosting

Chocolate Walnut Cake with Chocolate Fudge Frosting

Chocolate Walnut Cake with Chocolate Fudge Frosting

Serves:12

CarbsPerServing:8.45 g (2.62 g effective carbs)

Prep Time:40 minutes

Effort:Easy

Ingredients:

½ lb. walnuts

½ c. Cake-Ability

½ c. cocoa

¾ c. Splenda, granular form

2 t. vanilla

extract½ c.

3 T. canola oil, divided

2 T. + 1 c. water, divided   3 eggs

3 oz. Steels

Gourmet Chocolate Fudge Sauce

How to Prepare:              

Preheat oven  to 350ºF. Grease a 8 or 9-inch round baking pan.

In Vita-Mixer grind walnuts to fine. Pour into mixing bowl and add Cake-Ability, cocoa, Splenda, vanilla extract, ½ c. canola oil and 2 T. water and mix until blended. In a bowl combine eggs with remaining water and canola oil and beat briefly. Slowly pour into mixer bowl slowly while it is on mixing at medium speed. Blend until smooth. Pour into prepared baking pan and bake for 25 minutes, or until knife inserted in center of cake comes out clean.

Remove from oven. Allow cake to cool completely in the pan, then remove and put on plate. Frost top of cake with Steel’s Gourmet Chocolate Fudge Sauce.

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.

Pumpkin Squares

Pumpkin Squares

Pumpkin Squares     

Serves:16,10

CarbsPerServing:3.44g

Prep Time:10 minutes prep plus 25 minutes bake time

Effort:Easy

Ingredients:   

1cup Atkins or Keto Pancake/Waffle Mix

1 cup Splenda

1  teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1  teaspoon ground  cloves

If you do not have these 3 spices, you can substitute (1) tablespoon

of Pumpkin pie spice.

1/4 cup chopped nuts(optional)

1/2 vegetable oil

1 cup canned pumpkin

2  large eggs

Optional Cream cheese topping

4 oz. softened cream cheese

2  Tablespoons Splenda

1/2 teaspoon vanilla flavoring

How to Prepare:

Preheat oven to 350 degrees. Mix eggs, oil and sugar together well.

Add pumpkin and stir again. Add remaining ingredients and blend for about 1 minute. This batter can be beaten by hand if preferred. Pour into a slighty sprayed and dusted 9×9 square pan. Bake for 22 -25 minutes or until toothpick inserted comes out clean. Allow to cool completely! For the optional topping, mix cream cheese, splenda, and

vanilla. Spread onto cooled cake. Cut into 16 squares.

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.

Lemon Cream Pie

Lemon Cream Pie

Lemon Cream Pie 

Serves:4

CarbsPerServing:about 7

Prep Time:30 mins to make, 3 hours chill

Effort:Average

Ingredients:

Crust:

1/2 C ground nuts (macadamias or walnuts) 1/4 C bake mix 3 T melted butter

2 packets Splenda

Filling:

1/2 Pint (8 fl oz) heavy cream

3/4 C water

1 packet Splenda

1 package sugar-free Lemon Jell-o

How to Prepare:

Crust:

Chop nuts in a food processor, or by hand. Try to get as fine a grind as possible without turning them to butter. Combine nuts, bake mix, and Splenda in a bowl. Add in melted butter and blend until you have a crumbly mixture that will hold its shape if pressed together (you may not need the entire 3 T of butter).

Grease a pie dish (7-8″ works best), and pour in crust mixture. Press firmly into the bottom and sides of the pan, coming up the side about 2″. Bake this in a 300 F Degree preheated oven for about 10-14 minutes, until it just barely begins to darken (careful – don’t overbake). Remove from oven and cool.

Filling:

Heat 3/4 C water in a small saucepan. When boiling, add the package of Jell-o. Stir to dissolve completely, then take off heat. Chill until the Jell-o liquid is cold, but not starting to set (about 20 mins in the refrigerator).

Pour 3/4 C of heavy cream into a chilled bowl (the other 1/4 C will be whipped for a topping, but this is to be done just before serving). Beat until very stiff peaks form. Add the chilled Jell-o liquid to the whipped cream. Beat for a few seconds, just enough to fully mix. Pour the filling into the cooled pie crust and spread to form an even top. Place in the refrigerator and chill for at least 3 hours.

Just before serving, beat the remaining 1/4 C of heavy cream, adding Splenda to taste. Cut the pie into pieces and serve with a dollop of whipped cream.

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.

3 Minute Chocolate Cake

3 Minute Chocolate Cake

3 Minute Chocolate Cake       

Serves:2

CarbsPerServing:5.5g Carbs 2g Fiber 1g Sugar

Prep Time:3 minutes

Effort:Easy

Ingredients:

1/4 C Soy Flour

5 Packets Splenda

1 T Cocoa Powder

2 T Melted Butter

1/4 t Baking Powder

1 T Water

1 Egg

How to Prepare:

In 2-Cup Pyrex baking dish blend well left column (flour, cocoa,baking powder, splenda). Add water, melted butter and egg. Blend thoroughly with fork. Cover with plastic wrap (To vent, cut small slit in center of plastic wrap). Microwave on high 1 minute or until knife comes out clean. Cool a bit; eat warm with whipped cream or cool completely to ice.

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.

Pina Colada (Alcoholic)

Pina Colada (Alcoholic)

Pina Colada (Alcoholic)

CarbsPerServing:no counts provided

Effort:Easy

Ingredients:

1/2 cup ice

1 teaspoon pineapple extract

1 ounce DaVinci Gourmet Natural Coconut Syrup

1 ounce white rum

How to Prepare:

Combine all ingredients in a blender and blend on high speed until smooth and frothy.

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.