Low Carb Cakes and Muffins
Cakes and Muffins
Fluffy Cinnamon Muffins
Ingredients:
4 eggs
1/2 t cream of tartar
1/4 cup cottage cheese
2 T Atkins bake mix
2 T splenda, divided
1 t cinnamon, divided
4 T soft butter
Spray muffin tin with cooking spray.
Preheat oven to 300F.
Beat egg whites with cream of tartar until stiff.
Set aside.
Mix cottage cheese, bake mix, egg yolks, 1 T Splenda and 1/2 t cinnamon until well blended.
Gently fold into egg whites and spoon into muffin tins (fills 12)
Bake until lightly browned and springs back when touched, about 25 min.
Mix butter, cinnamon and remaining splenda.
When muffins are done and slightly cooled, spread butter mixture over.
Could make cream cheese frosting (cream cheese, splenda, vanilla and cream).
Could also bake in small loaf pan (4x8) for cinnamon coffee cake.
11 carb (9 NET carbs).
Makes 12 @ 1 carb.
I made the muffins, and filled each cup to the top-didn't need to leave any room, they didn't overflow. I also didn't "ice" them until we ate them. Heated in microwave few seconds, then spread with butter/cinnamon/splenda mixture.
Cinnamon Nut Bread
Ingredients:
1/2 cup wheat gluten
1 T flax meal
1 T wheat bran
4 T ground walnuts
2 T splenda
1 t cinnamon
1 t baking soda
2 eggs
1/4 cup heavy cream
1 t vanilla
1 T oil
2 T water
beat wet ingredients together.
Blend dry ingredients.
Mix together gently.
Should be the textur of oatmeal.
Spray or butter a small loaf pan (4x6).
Spread mixture into pan.
Bake 30-40 min.
Total: 23 carb (14 NET carbs).
Serves 8 thick slices @ 2 carbs
This only rises about 1 1/2" but has a GREAT texture and taste.
French Pastry
This can considered one of low carb splenda cake recipes.
Ingredients for cake:
1/2 cup butter
1/2 cup cream cheese
1/4 cup not/sugar*
1 cup splenda
2 eggs
1 cup sour cream
1 cup mayonnaise
1 tbsp vanilla
2 cups almond flour
1 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
2 pkts splenda
1/2 cup chopped almonds
Cream butter and cream cheese with not/sugar and splenda.
Add vanilla and eggs and beat.
Mix dry ingredients and add.
Put half batter in greased bundt pan.
Mix cinnamon, sweetener and nuts and sprinkle half on batter.
Add rest of batter, top with rest of cinnamon mixture and bake at 350 for 60-75 min, until top is light brown and cake pulls away from pan.
Serves 10 @ 9 carb.
Although this has a lot of ingredients, it goes together fast and is really good. Mine was a little wet inside and I would cook it a little longer. I also would like a little sweeter topping, so might add additional splenda (especially if you substitute liquid splenda for the cup in the cake-will bring the carbs down).
*not/Sugar is a product by Expert Foods that adds the bulk of sugar to a recipe, but not the sweetness. I don't know what the texture would be if you left this out. Several web sites sell it; I got it from CarbSmart.
Bran Flax Muffin
Ingredients:
1 cup unprocessed wheat bran
3 large eggs
1/2 cup heavy cream
3/4 cup water
2 Tbsp melted butter
1 cup flax meal
4 tsp baking powder
1/2 tsp salt
1/4 cup splenda
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
Mix first 5 ingredients and let sit 10 minutes to soften bran.
In another bowl, mix remaining ingredients.
Stir together mixtures until just moistened.
Spoon into 12 muffin tins that have been sprayed with PAM -OR- use foil baking cups.
Bake in preheated 400 oven 25 min. 12 muffins @ 6 carbs.
Can substitute 3/4 cup SF vanilla syrup for the splenda and water
Can add 1/4 cup vital wheat gluten to help rise
Chocolate Peanut Butter Muffins
Ingredients:
3 beaten eggs
1 1/2 sticks butter, melted
2 t vanilla
1 cup whey protein powder
3/4 c splenda
1 1/2 t baking powder
3/8 t salt
1/4 cup unsw. Cocoa
1 heaping T SF peanut butter
1/2 cup water
1 cup ground flax seed
Spray muffin tin with cooking spray.
Preheat oven to 350.
Beat eggs and add melted butter, vanilla.
One by one, add protein powder, salt and cocoa and beat well.
Stir in water and flax seed.
Pour into muffin tins (very loose batter - fills tins to the top).
Bake 25 min.
Cool on rack.
Total: 118 carb, (38 NET carbs).
Makes 12 @ 10 carb, (3 NET carbs),
Recipe called for 1 cup water, but after adding 1/2 cup, my batter was so loose that I didn't want to add any more.
Awesome Blueberry Muffins
Ingredients:
3 eggs, beaten
1 1/2 sticks butter, melted, slightly cooled
2 tsp vanilla
1 cup protein powder
1 1/2 tsp baking powder
1/2 tsp salt
1 cup water
3/4 cup splenda
1 cup flax seed meal
3/4 cup blueberries
cinnamon, nutmeg to taste
Beat eggs.
Add butter and vanilla.
Add dry ingredients one at a time and mix well.
Fold in blueberries.
Let stand for 10 minutes to thicken.
Preheat oven to 350.
Grease 12 muffin tins, and spoon mixture in.
Bake about 25-30 minutes.
4 carbs.
These truly are AWESOME! I got 12 regular muffins and 5 mini muffins (bake the minis about 15 min). Can add lemon or almond extract also.
Chocolate Fudge Muffins
Ingredients:
1/3 cup almond flour
1/3 cup whey protein powder
1/8 cup flax meal
1/3 cup splenda
1 Tbsp brown sugar twin
4 oz cream cheese
1 tbsp cocoa powder
1 oz unsweetened chocolate
1 tbsp butter
1 tsp vanilla
2 eggs
chopped nuts (optional)
Soften cream cheese in microwave 20 sec or so.
In separate dish, melt chocolate and butter.
Add melted chocolate to cream cheese, and add eggs and vanilla.
Mix well until smooth.
Add all other ingreients.
Mixture shoul be fairly thick - if too thick, add a LITTLE water.
Bake at 350F for 20-25 minutes.
42 carb, (23 NET carbs). Makes 6 muffins @ 4 carbs.
These were very good - pretty chocolaty (is that a word?), and muffin, not cupcake consistency.
Almond Flour
This can considered one of low carb splenda cake recipes.
Ingredients for cake:
1 cup butter
5 eggs
2 cups almond flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp butter extract
1 tsp vanilla extract
1 T liquid splenda
6 pkts sweet & low
Cream butter and sweetener.
Add eggs, one at time, beating after each.
Add baking soda & powder and extracts.
Add flour, a little at a time.
Pour into greased 11x7 glass dish and bake cake at 350 for 40 min.
Total: 41 carb (23 NET)
Serves 8 @ 5 carb (3 NET)
This would be a great birthday cake, especially with chocolate icing
Choco Muffins (with Flax Seed)
Ingredients:
1 c flax seed meal
1/2 c whey protein powder chocolate flavor
4 tbsp oil
1/4 cup splenda
2 large eggs, lightly beaten
2 tsp baking powder
2 tsp artificial maple extract
1/2 tsp salt
2 oz chopped almonds (optional)
1 c water
Pre-heat oven 350 F.
Mix all of the ingredients in a bowl, let stand for 3 minutes.
Spray a 12 muffin pan with non-stick spray.
Spoon batter evenly into muffin tins.
Bake 25-30 minutes.
Tasty Almond Spice Muffins
Ingredients:
6 Tablesps Coconut Oil -- Melted
3 large eggs
3/4 Cup Water -- Filtered
1/4 Cup sweetener, Splenda bulk -- * See Note
1/4 Teasp sweetener, stevia liquid (white)
1 Teasp flavoring, maple
1 Tablesp vanilla extract
4 Teasps ground cinnamon
1 Teasp ground nutmeg
3/4 Teasp baking powder
3/4 Teasp baking soda
1/2 Teasp Salt -- To Taste
1 Cup Flax Seed Meal, Bulk, Lifestyles
1 Tablesp Expert F Grits Mix -- or 2 tsp xanthan, guar gum
1 Cup Ground Almonds
2 Tablesps Wheat Bran Crude
1/3 Cup Slivered Almonds -- Topping Sprinkles
Preheat oven to 375F.
Put 12 paper cupcake liners in a muffin tin, or panspray/oil.
Beat eggs and water until foamy; add melted coconut oil 1 Tbsp at a time.
Add sweeteners, maple and vanilla and beat in.
In a separate bowl, mix the cinnamon and remaining ingredients and add to egg mixture; batter will be quite wet (until the fibers start to soak up the water).
Bake for about 15-20 minutes.
Cool on wire rack.
Heavenly Spice Muffins
Ingredients:
6 Tablesps melted butter
3 large eggs
1/4 Cup Whipping Cream 35%
1/2 Cup sweetener, Splenda bulk
1 Tablesp flavoring, maple
1 Tablesp vanilla extract
2 Teasps ground cinnamon
1 Teasp ground nutmeg
3/4 Teasp baking powder
3/4 Teasp baking soda
1 Cup Flax Seed Meal
1/4 Cup soy flour
4 Ounces chopped walnuts -- optional
" There have been a few posts lately about 'yucky' low carb bread and muffins. The following recipe has a texture like 'real' bread or muffins. I don't know where I got the recipe originally but the credit goes to low carbers Fern and Kathy. "
Preheat oven to 375F.
Beat first 3 ingredients together, then add Splenda, maple and vanilla.
Mix the cinnamon and remaining ingredients and add to above.
Put into 12 paper cupcake liners in a muffin tin, or panspray/oil, and bake for about 15-20 minutes.
Can double the recipe, and get about 18-20 good size muffins, filling the muffin cups about 3/4 full.
Can fill the muffin tins to the top and get about 9 larger muffins.
These are really good and have lots of fiber.
About 4 carbs per muffin but over 3 carbs fiber.
Black walnuts, if you can get them, list 4 grams carbs but 2 grams fiber for the 4 oz....
Other flavorings to try: instead of maple flavor - use banana or pineapple.
Unsweetened coconut also tastes great.
These freeze well.
Can also be made in the microwave.
In a 1000 watt oven, 12 muffins take about 2 mins. and 10 seconds.
Yummy Apple Sauce Muffins
Ingredients:
3/4 cup soy protein isolate
1/4 cup oat flour
1/4 cup wheat gluten flour
1/4 cup ground golden flax seed
1 Teasp baking powder
2 Teasps cinnamon
1/4 Teasp cloves
1/4 Teasp nutmeg
1/8 Teasp mace or ginger
1/4 Teasp salt
1 cup Splenda
1/4 cup Brown Sugar Twin Wet Ingredients
4 eggs, beaten
1 tsp. vanilla
3/4 cup light olive oil
1 cup unsweetened apple sauce
2-3 drops apple oil Topping: (optional) 1 Tablesp Rolled Oats
1 Tablesp Oat Flour
1 tsp. Brown Sugar Twin (or adjust to taste)
Couple shakes of cinnamon.
Mix dry ingredients together, mix wet ingredients together.
Add wet ingredients to dry ingredients and mix well.
Pour into sprayed muffin tins.
Sprinkle with “topping ingredients”, if desired.
Bake 350, for approx. 25-30 minutes.
Makes 12 muffins.
Variation for Pumpkin Spice Muffins: Add 15 oz. canned pumpkin, instead of apple sauce and apple oil.
Blueberry Muffins
Mix together in separate bowl
Ingredients:
2/3 cup soy flour (I use low fat soy flour)
1/4 cup oat flour
1 Tablesp baking powder
1/3 cup Splenda
1/3 cup brown sugar twin
pinch of salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 cup walnuts Wet:
1/4 cup butter
3 Tablesps PC Extra Virgin Olive Oil
3 eggs
1/4 cup heavy cream
1/2 cup blueberries
Topping: 2 Tablesps Rolled Oats
2 Tablesps Oat Flour
1 Tablesp brown sugar twin (or adjust to taste)
Method:
Combine wet ingredients **except for the blueberries** and mix until smooth, gradually add combined dry ingredients.
Mix with large spoon until dry ingredients have combined with the wet.
Do not over mix.
Fold in blueberries.
Spray a 12-cup muffin tin with Pam.
Drop mix by Tablesp into cups.
Should make twelve medium-sized muffins.
Evenly sprinkle topping mix over the twelve muffins. (Only small amount is needed).
Bake in a 350 degree oven for approximately 12 minutes or until toothpick comes out clean.
This recipe makes a nice light moist muffin.
one of many low carb blueberry muffins recipes on the net.
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jim ellison enterprises
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floresville, texas 78114
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