Recipe Ingredients for Low Carb chocolate cake with cream cheese frosting
| 1 | cup hazelnuts, finely ground |
| 3 | tablespoons cocoa |
| 5 | tablespoons safflower oil |
| 1 | tablespoon cider vinegar |
| 1/2 | cup whey protein powder |
| 1 | teaspoon baking soda |
| 1 | Splenda quick pack (only 3.3 carbs) |
| 3/4 | cup heavy cream |
| 8 | ounces cream cheese |
| 1/2 | cup sorbitol |
| 1 | teaspoon vanilla extract |
Recipe Directions for Low Carb chocolate cake with cream cheese frosting
- Preheat oven to 350. In a bowl, combine the hazelnuts, protein powder, cocoa, baking soda, Splenda, and salt, and stir them together quite well. Make sure there are no baking soda lumps. Spray a 9 x 9 in. baking dish with cooking spray, and place the combined ingredients in it. Make two holes in mixture. Pour oil into one, vinegar into the other, and water over the whole thing. Mix with a spoon or fork until everything's well combined. Bake for 30 minutes.
- When cake is completely cooled make the frosting:
- Whip heavy cream until set. In a separate bowl, beat the cream cheese until very smooth, then beat in the Splenda and vanilla. Turn the mixer on lowest speed, and blend in the whipped cream, then turn off the mixer, quick! Yield: 9 servings.
Read more: Low Carb Chocolate Cake with Cream Cheese Frosting Recipe | Healthy Recipe Ideas http://caloriecount.about.com/low-carb-chocolate-cake-cream-recipe-r70612#ixzz2cegqJaEI
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