Hoping someone can help me!!! I just received the following request "Do you make a low-carb cake? Can you make a chocolate cake without flour or other carb-laden product and using Splenda for sweetener?" This was emailed to me!!!

I've looked at some recipes, but I've never done anything like this.....any suggestions?? I looked through some old posts, but nothing seemed to fit his request!!

what kind of texture is the flourless cakes?? are they like reg. cake?? can they be decorated!! what type of icing should I use??

I'm soooo lost on this one!!
Thanks in advance,
Christine

I've seen lots of flourless cakes that use finely ground nutmeats instead of flour. But, Lordy! A cake's gotta have SOMETHING in it! They're asking for you to make miracles. You could maybe make a flourless cake with Splenda. It's going to be heavy....more like a brownie than a cake. As for decorating it....I make an icing that uses no sugar....but it takes loads of flour to hold it together. It ain't that great, either. I'd probably tell these folks I can't help them.

Look in the grocery store for low carb cake mix. There are a few. I use butter in them and real cream and they are eatable. My husband can't have sugar so I have been experimenting for 2 years. The only icing that has any taste decent is whipped cream. I freeze my bowl and beaters and whip the cream very stiff with vanilla and splenda.

Good grief...sell them an apple!

I guess this dieter wants to have their cake and eat it too.

Helen
I am with you. I have made a few cakes for DH's work because there are 3 diabetics. They are a pain. I can't make cookies and use your icing recipe when he is going to be home because he can't resist them. I feel like a traitor hiding them but they are sooo good! He always smells them though.

I've found some recipes that meet part of the request...but not all of it!! I think I could explain that is pretty much impossible and see what he is willing to 'give up'. This is for a monthly office bday party....so I'm just going to make him a small cake for himself and reg. cake for the rest.

I just don't want to spend a bunch of time/money on a bunch of recipes. I'd like to find a few that others have tried and liked and go from there!!! Most of the flourless cakes I've found use ALOT of chocolate, eggs, & butter!!!

How would the flourless cake work in the mini teddy bear mold pan?? He is a Bama fan and I saw a pic where somone used that pan to make it into an elephant!! Would like to try that!

lots of flourless CHOCOLATE cake recipes abound....they are usually some type of soufflé. here's one that also features splenda

(found via google search on: flourless cake splenda)

from That's My Home

Creamy Chocolate Flourless Cakes

3 ounces unsweetened Bakers chocolate
4 tablespoons unsalted butter
2 egg yolks
10 tablespoons granulated Splenda
Pinch of salt
3 egg whites, whipped until firm
1 tablespoon unsweetened dark cocoa powder
1/2 cup raspberries (optional)
2 scoops sugar-free vanilla ice cream (optional)
2 sprigs of mint

Preheat oven to 400 degrees. Start with about an 8-ounce ramekin for each of the individual cakes. Cut a piece of parchment into a circle to fit the bottom of the ramekin. Place the parchment in the bottom and butter both the parchment and the sides of the ramekin.

In top of a double boiler over simmering water, melt the chocolate with the butter until smooth. Remove from heat and transfer to medium-size bowl. Whisk in the egg yolks, then the Splenda and salt.

Whip the egg whites to firm peaks and transfer on top of the batter. Sift the cocoa powder over the egg whites and fold until smooth. Spoon the batter into the ramekin up to 1/2-inch from the top edge.

Place the ramekins on a cookie sheet for easy handling. Position on lower rack of oven and bake until the batter begins to rise to the top and the center seems firm yet still moist, about 8 minutes. Remove from oven and allow to rest for 1 minute.

Position the raspberries in a big heart shape on a medium plate large enough for the ramekin to fit in the center. Turn the ramekin over onto the center of the serving plate to unmold. Position the optional sugar-free ice cream next to the cake. Garnish with sprig of mint. Serve immediately.

Makes 2 individual cakes of about 8.5 grams carbohydrates each; with raspberries 11 grams carbohydrates each; and with sugar-free ice cream 14 grams carbohydrates each.

I wish I could be of more help. I'd be interested in what you come up with though. Good luck.

I'm sorry Doug, what is a "ramekin" ....is that a pan??

That one is similar to a few I've found.....but like you said...there are quite a few out there and so many variations....I'm not sure how to narrow it down to figure out which i want to try!!! And I wasn't sure about the texture.....so they are like a souflfe??

Pinkbunny: Please post after you find a recipe for this cake and make it to let us know how it turns out. I have had many people order low carb cheesecakes made with either stevia or splenda and have had very mixed results. I have even had someone tell me that these ones aren't as good as my regular cheesecakes.....um yeah thats because there is no sugar in it

Ramekin: small circular dish for makin' stuff like creme broo-lay

Can you use ground steel cut oatmeal instead of the flour? I think I read somewhere that the steel cut oatmeal does not raise the sugar levels. I've made pancakes and waffles out of the oatmeal and they are delicious.
Emi