CARROT CAKE WITH COCONUT RUM CREAM CHEESE FROSTING for PALEO NOT LOW CARB BECAUSE OF CARROTS
4 egg whites
12 packets Truvia, or 1/2 cup equivalent
1/4 cup Splenda brown sugar blend
1/4 cup Greek Yogurt
3 tablespoons coconut oil -- melted, or softened
1 teaspoon vanilla
1/2 teaspoon orange extract
2 cups almond flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup carrots -- shredded
1/4 cup HOT water
Preheat oven to 350F. Grease 8 x 8-inch pan.
In large bowl, add egg whites, Truvia, Splenda brown sugar blend, Greek Yogurt, coconut oil, vanilla, and orange extract. With electric mixer beat until smooth and well blended.
Add almond flour, baking powder, cinnamon, ginger, nutmeg, and salt. Beat on low speed until well combined. Add carrots and hot water and continue mixing until well blended.
Pour into pan. Bake about 40 to 50 minutes or until toothpick comes out clean. Cool and frost with Coconut Rum Cream Cheese Frosting (below)
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8 Servings/Per Serving: 246 Calories; 19g Fat (66.2% calories from fat); 9g Protein; 13g Carbohydrate; 8g Dietary Fiber
5 g net carbs
COCONUT RUM CREAM CHEESE FROSTING
3 ounces philadelphia 1/3 less fat cream cheese -- softened (less than 1 g carb per serving and less calories than regular cream cheese)
3 tablespoons butter -- softened
1/3 cup powdered sugar substitute -- (whatever your favorite)
1/2 teaspoon rum extract
1/3 cup unsweetened shredded coconut
2 tablespoons coconut milk -- or cream--just enough for consistency
In medium bowl, combine cream cheese, butter, powdered sugar substitute, and rum extract. Beat until smooth and creamy. Add shredded coconut and coconut milk or cream, until it is a spreadable consistency, beating until smooth.
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8 Servings/Per Serving: 110 Calories; 10g Fat (75.2% calories from fat); 1g Protein; 6g Carbohydrate; 5g Dietary Fiber
*www.ginnyslowcarbkitchen.blogspot.com*
4 egg whites
12 packets Truvia, or 1/2 cup equivalent
1/4 cup Splenda brown sugar blend
1/4 cup Greek Yogurt
3 tablespoons coconut oil -- melted, or softened
1 teaspoon vanilla
1/2 teaspoon orange extract
2 cups almond flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup carrots -- shredded
1/4 cup HOT water
Preheat oven to 350F. Grease 8 x 8-inch pan.
In large bowl, add egg whites, Truvia, Splenda brown sugar blend, Greek Yogurt, coconut oil, vanilla, and orange extract. With electric mixer beat until smooth and well blended.
Add almond flour, baking powder, cinnamon, ginger, nutmeg, and salt. Beat on low speed until well combined. Add carrots and hot water and continue mixing until well blended.
Pour into pan. Bake about 40 to 50 minutes or until toothpick comes out clean. Cool and frost with Coconut Rum Cream Cheese Frosting (below)
- - - - - - - - - - - - - - - - - - -
8 Servings/Per Serving: 246 Calories; 19g Fat (66.2% calories from fat); 9g Protein; 13g Carbohydrate; 8g Dietary Fiber
5 g net carbs
COCONUT RUM CREAM CHEESE FROSTING
3 ounces philadelphia 1/3 less fat cream cheese -- softened (less than 1 g carb per serving and less calories than regular cream cheese)
3 tablespoons butter -- softened
1/3 cup powdered sugar substitute -- (whatever your favorite)
1/2 teaspoon rum extract
1/3 cup unsweetened shredded coconut
2 tablespoons coconut milk -- or cream--just enough for consistency
In medium bowl, combine cream cheese, butter, powdered sugar substitute, and rum extract. Beat until smooth and creamy. Add shredded coconut and coconut milk or cream, until it is a spreadable consistency, beating until smooth.
- - - - - - - - - - - - - - - - - - -
8 Servings/Per Serving: 110 Calories; 10g Fat (75.2% calories from fat); 1g Protein; 6g Carbohydrate; 5g Dietary Fiber
*www.ginnyslowcarbkitchen.blogspot.com*
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