Is There Such A Thing As A Low Carb Cake?
Decorating By dl5crew Updated 14 Dec 2006 , 3:18pm by dl5crew
My husbands aunt called me last week and asked me if I had a recipe for a low carb cake. I told her I wasn't sure if there was one. Her & her husband are both diabetics who are controlling their sugar so far by watching what they eat. YEA for them. I'm very proud of them for this accomplishment. If there is a recipe for a low carb cake, will you please share or direct to to where I might find one.TIA
Check this out!!
http://bestlowcarbs.com/article1048.html
http://www.lowcarbluxury.com/lowcarb-desserts.html
http://www.fitnessandfreebies.com/lowcarb/index.html
http://www.cooksrecipes.com/category/diabetic.html
Hope this helps, they sound good!
Forgot to add this one
http://www.camacdonald.com/lc/Cookbook/Desserts.html
A good diabetic cake recipe has been my quest lately, too, because my sister-in-law just got diagnosed with diabetes about a month ago. Anyway, the way I see it, there are three different routes you can take.
Method one: You can use a regular cake recipe and substitute Splenda for sugar and whole wheat flour for the all-purpose flour and guess on the exchanges per serving. As long as they don't totally pig out and are sure to include their estimated exchanges or carbs in their daily meal plan, this route should be fine.
Method two: You can use a recipe from a diabetic website such as dlife.com.
Method three: Find a "regular" cookbook with serving sizes and exchanges or nutritional information (such as carbs per serving) listed already. The Pillsbury Complete Cookbook has all of this information listed and their recipes looked pretty good. I haven't tried any yet, but I figure I'll start with the yellow cake recipe and go from there, mixing in flavorings, etc.. to spruce it up. When I was at the bookstore I noticed that there were a few other "regular" cookbooks that had the nutritional and exchange information listed as well. I think the new editions of Betty Crocker and Better Homes and Gardens both listed the info.
I should also mention that my sister-in-law's doctor said that having "regular" cakes and pies every once in a while is ok. For instance, he said she could have one slice of regular pumpkin pie for Thanksgiving, but she could only have one splurge like that each week or so or she would risk shooting her glucose levels up.
The main concern is for glucose (a type of sugar) levels to remain "normal". So, if you want the cake to be more diabetic-friendly where they can have more than one slice you need to make sure you know the exchanges for the cake and that they are included in the meal plan for the day. If you use your own recipe remember that glucose is the enemy, so try to limit the amount of fruit juice (it turns into glucose when digested) and use whole grain flour more than enriched flour (it turns into glucose) and use Splenda when you can because it is better for the diabetic body than regular sugar. Also, try to use reduced fat milks if you can because they are also better for the diabetic body.
That being said, a regular cake recipe (with real sugar, regular flour, whole milk, and fruits if you want them) is fine if you know the exchanges per serving ( and they account for them in their meal plan)and they don't go overboard on their sugars the rest of the day. Oh, and diabetics can only have two egg yolks a week, so be aware of the egg yolk per serving amount. For instance, if you make a cake using 6 eggs and it is cut into 12 slices, the egg yolk per serving amount would be 1/2 yolk. I know it seems kind of silly, but if you only get two yolks a week, it matters.
For the record, my sister-in-law has type two diabetes and does not take insulin shots. If someone has type one diabetes (diagnosed in childhood usually) or is insulin-dependent, the nutirition rules may be different for them. Also, her doctor's wife has had diabetes for many years so he knows from personal experience (and not just a textbook) where the boundaries are on the nutritional guidelines.
Hopefully this helps you...
I make the Almond Pound Cake from the low carb luxury website all the time. It needs to be refrigerated before eating it. Somehow that improves the flavor. I usually add vanilla and orange extract to the batter (I don't like lemon flavored stuff) I double the recipe for a large bundt cake pan or 2 8" layers, cut it down by half for a 4" bundt pan or two 4" layers. You can also cut it down to 1/6 and make individual size cakes like would be found in "Small Batch Baking".
A good low carb layer cake recipe (frosting and all) is hard to find. It's feasible, but no one that I know of has done it successfully. At least, not as of today.
Low carb cheesecake, though, is a no brainer. That's the dessert of choice or most low carbers.
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