Low Carb Biscuits & Cakes

200 g butter, softened
½ C sugar-equivalent (I used sucryl, about 1/2 tablespoon)
1 egg (0.6)
¼ C ground almonds (2.6)
¼ C gluten flour (6)
¼ C vanilla protein powder (1.5)
½ t baking soda
½ t salt
¼ C oat flour (11.94) (just put some rolled oats in the food processor)
1¾ C wheat bran (22.05)
¼ C flaxmeal (1.25)

Cream butter, and sweetener in food processor. Add egg, then mix in other ingredients. Process until it all clumps together. Shape into a long sausage shape, wrap in plastic food wrap and chill for 20 minutes or so. Cut into 36 slices, and bake at 180 C for 20 - 25 minutes, until golden. 45.94 g carbs after fibre is subtracted, 1.28 g each.

Adapted from women's magazine recipe for digestive biscuits - they are tasty, a little crumbly, but certainly good for when you want a biscuit.

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2½ cups ground almonds
1½ cups Splenda 
2 eggs
1 t vanilla essence
½ cup melted butter
2-4 tablespoons of unsweetened peanut butter
100g chocolate chips 

Mix dry ingredients well. Mix wet ones well - mix all together and roll into teaspoonful lots - bake on baking paper at 160º C on fan bake - I flatten with wet fork.

They are really yummy and I worked out only 1.15 carbs each just nice for a wee munch with the black decafe coffee.
Submitted by Jo

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Mix all together and then place teaspoonfuls on baking paper lined tray (I get 16 small ones) they dont spread or rise so watch them... bake at 150 for approx 10-12 mins... they go quite brown on the bottom and just slightly tinged on the top but are really nice, my hubbie loves them
Submitted by Saron

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(Adapted from Nancy Moshier "Eat yourself thin with LC desserts" excellent book)

1 oz square unsweetened baking choc (I used Cavalier dark SF choc instead)
6 large eggs
1/2 tsp cream tartar 
3/4 cup splenda (I mixed sucryl with splenda to make a combo)
2/3 cup carb solutions choc shake mix (okay this was 2/3 cup Sports food com PP ...this is IMPORTANT cos other PPs just wont bake)  and about 1 dessertspoon cocoa)
2 Tblsp unsweetened baking cocoa
1 cup heavy whipping cream
1 1/2 tsp vanilla extract

Preheat oven to 350'
Melt choc SLOWLY in small bowl in micro till just melted, cool. Butter an 8" round cake tin (I also used baking paper so it wouldn't stick)
Mix Egg white plus cream tartar in a bowl, set aside.
Mix PP, splenda and cocoa together, then whisk egg yolks, cream and melted choc into PP mixture till well blended.
Whip egg whites till stiff not dry. Gently fold 1/2 egg whites into choc mix, then other half, careful to not deflate the whites. Pour into pan and bake about 35-40 mins or until it springs back (mine took a little longer), cool on a wire rack, best served cold.

Servings: approx 10 serves at 5.2 each (this will depend on how much splenda and PP type that you use i think)

I topped with cream cheese icing

This was a lovely choc cake, very moist and although it doesn't rise much it was nice, quite like a choc mud cake
I cut this into 12 smallish pieces and served with LC cheesecake to people at my Bday party....I ended up with only half a piece cos everyone else ate it all up!! they loved it and couldn't believe it had no sugar or wheat in it. I MUST make it again some time!
Submitted by Gwenda

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1 cup (or so) sunflower seeds chopped in Food processor till fine
Add about 1/3 cup parmesan cheese and whizz again
Add seasonings: like salt, pepper, garlic powder, chilli, etc

Put mix in a bowl, and add enough water to make dough like. Not too much or it will go sticky (if it does just add some more seeds)
Layer a flat tray with baking paper (VERY IMPORTANT or you wont be able to remove the crackers!). Place your mix on the paper and then add a top layer of paper (this will stop it sticking to your hands or whatever you use to roll it out). Roll it out quite thin, only about 1-2mm thick, then remove the top paper and score the crackers with a knife into the size you'd like.
Bake in a mod oven for about 10-15mins. I find that a fan bake works best. Bake till just starts to brown a little bit.
These are quite nice, give a nice crunch, although they don't stay crunchy for much more than a few days....they tend to go a little bit soft but still nice to eat
Submitted by Gwenda

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¼ C splenda 
1 T sucryl (1C sugar equivalent)
1 C sour cream 
3 eggs
½ C softened butter 
5 T cocoa
1 t vanilla essence 
1 C ground almonds
2 scoops vanilla protein powder 
2 T gluten flour
½ t baking powder 
¼ t baking soda
¼ t salt 

Beat eggs, add butter, sucryl, vanilla and sour cream and mix well. Add in all dry ingredients, and mix together well. Place in greased cake pan. Bake 35 mins at 175C. Cut into 20 squares (approx 2g carbs each - this is just an approximate count, I haven't worked it out fully). I glad wrapped each piece individually and placed in freezer - so I didn't eat them all at once! Try eating a frozen piece, it's really good!

1 cup soy flour
1 cup Splenda
1 to 2 tbsp. cocoa, depending how chocolately you like it 
1 1/2 tsp. baking powder
1 tsp. vanilla
2 eggs
3 tbsp. sour cream
1/2 c vegetable oil
1/4 cup water
1/4 cup cream

1/4 cup chopped walnuts (optional)
Handful of mini marshmallows (optional)
6-8 squares of unsweetened chocolate chopped (optional)

Mix flour, Sweetener, baking powder, cocoa and set aside. Beat eggs until light yellow in colour, about 2 minutes. Add sour cream, whipping ream and water, and blend until mixed. Stir in flour mixture, with the vegetable oil. Add vanilla, and any optional ingredients. Mix until all incorporated. Grease a 9" square pan. Pour batter into pan. Bake at 350 degrees for 20-25 minutes. 
Carb Count: 35 grams total.

Icing

300mls cream whipped
1T Cocoa
½ cup splenda

Mix together and spread on the top. I sometimes double the mix and make two cakes sandwiched with the icing in the middle and on top. I keep the cake in the fridge due to the soy flour and cream, cut a piece and eat it when it is at room temperature :-)
Submitted by Rachel

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1 cup peanut butter
1 egg
1 cup Splenda

Mix tog. Drop by the spoonful onto greased oven sheet. Bake at 170 degrees for about 10 mins.

Icing (optional)

Melt 6 squares of unsweetened chocolate with 2T butter
mix in 2T cream and 1/4 cup Splenda. I let it sit or put it in the fridge til its a bit harder, then spread on top of biscuits and enjoy - YUM!!!!

I find the above excellent everyday for morning tea and afternoon tea and awesome for when you want to binge as its not as bad as going off the diet :-)

Oh yeah and the unsweetened chocolate I go on about is that foreign one at your local supermarket with the other chocolates - called something like diet chocolate but written very foreign. On the back of the pack it mentions the fructose amount. I eat one square for a treat or put 6 squares spread out in baking like this. Enjoy :-)

Sprinkle chopped nuts on top. Refrigerate till set. You can mix in some desiccated coconut or nuts.
Submitted by Rachel

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2 small whole oranges, rind and all
5 eggs
1 tab olive oil
300 grams LSA (linseed/sunflower/Almonds ground) or 150 gm ground linseed/ flaxseed meal 
and 150 gm almond meal ( I grind my own)
75 Splenda tablets dissolved in 1/2 cup boiling water or AS to taste
2 heaped tspn baking powder

Boil oranges for 2 hours in water till mushy.
Chop up in food processor.
Mix in the eggs and the sweetener.
Mix the "meal" with baking powder, then mix in the wet ingredients.
Pour into a lined 20 cm tin.
Bake at 160 c for 30 - 40 minutes. (found this on the back of an LSA packet, and had worked beautifully every time)
Gwenda 

PS There's a quicker method for the oranges - just put the cut up whole orange into a pyrex jug or similar, put in around 1/2C of water and microwave on high for around 6 minutes. Does the job more quickly.
Joce

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RICH FLOURLESS CHOCOLATE CAKE

125 g butter
3/4 C splenda powder. Cream these together.
Then add 1 t vanilla essence.
Separate 3 eggs and add the yolks to the mixture.
Melt 125g of dark chocolate(I used Richfields Dark) and
add to the mixture with 3/4 C ground almonds. 

Beat egg whites with 1T Splenda powder till stiff. Fold into mixture.
Place in round 20 cm cake tin and bake for 25 mins at 180 C. It will sink and firm on cooling.
I served it with some Barkers Raspberry Glory and a blob of whipped cream. Yummy.
Submitted by Pam

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