There’s nothing quite like a cake, particularly for a special occasion. Here is a light and fluffy cake that is low in carbs and fat. You will need a Bundt or tube pan to make this.
ANGEL FOOD CAKE
Ingredients
9 egg whites (save the yolks for other recipes in this guide)
1/2 cup stevia
1 cup cake flour
1-1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
1/2 cup stevia
Directions
- Place the egg whites in a large glass bowl. Let them stand at room temperature 30 minutes.
- Sift 1/2 cup stevia and flour together twice. Set aside.
- At the end of 30 minutes, place the oven rack in the lowest position. Preheat the oven to 350 degrees.
- Get out your 10-inch tube or bundt pan and set aside.
- To the egg whites, add the cream of tartar, extracts and salt.
- With a hand mixer, beat them on medium speed until soft peaks form.
- Turn the mixer to high. Gradually add in the remaining stevia, about 2 tablespoons at a time.
- Beat until all the stevia is fully incorporated, scraping down the sides of the bowl as needed, until stiff peaks form.
- Turn off the mixer and set aside. Gradually fold in the flour mixture, about 1/2 cup at a time, stirring gently until there are no lumps. 1
- Gently spoon the batter into the ungreased tube pan.
- With a sharp knife, cut through batter, moving it back and forth slowly to remove any air pockets that might leave big holes in the baked cake.
- Place in the preheated oven, and bake 35-40 minutes or until the top looks lightly browned and appears completely dry.
- Remove from the oven and turn the cake pan upside down on top of a wire rack.
- Cool completely, about 1 hour.
- When you are ready to serve, run a knife around side and the center tube of pan.
- Remove cake to a serving plate and serve as is, or with fruit, jam, and a drizzle of homemade chocolate syrup.
One serving has about 15 grams of carbs.
NATURAL LEMON BARS
Ingredients
1 stick unsalted butter, softened
4 Tablespoons stevia
4 eggs
1/4 cup coconut flour
1/2 cup almond flour
1/4 cup plain yogurt
pinch salt
2 Tablespoons fresh lemon juice
1 Tablespoon lemon zest from the fresh lemon
1 drop lemon oil (be careful, it can be very strong!)
1 teaspoon pure vanilla extract
Directions
- Preheat the oven to 350F.
- Line with foil and grease an 8 x 8″ baking pan.
- In a large bowl, using a hand mixer, cream together the softened butter and sweetener until pale and fluffy.
- Slowly add the eggs one at a time, mixing well before adding the next egg.
- Fold in the coconut flour and almond flour, mixing well. Since both flours are so fatty, they will tend to repel liquid, so keep mixing until almost fully incorporated.
- Fold in the yogurt, lemon juice, zest and oil. Stir gently until thoroughly mixed.
- Place in the preheated oven and bake for 20 minutes, or until set in the center.
- Remove from the oven and cool on a wire rack for 20 minutes.
- Using a sharp knife, cut into squares or bars.
- Refrigerate for at least an hour until they are chilled and settled.
- Freeze any you don’t eat so you can have a treat any time.
The entire recipe has around 12 grams of net carbs. For variety, you can also make with orange juice, zest and oil, or lime or key limes.
