Becca Jane St Clair

The last Christmas recipe I have to share with you all uses Carbquik. I did not make this cake for Christmas, but I made it for New Year’s Day when Tim and I ate our Christmas dinner (since we had dinner on Christmas Day with his parents). I found this recipe for Low-Carb Pound Cake on the Low Carb Friends website, where it says this contains 1g of carbs per serving. I don’t like the taste of Carbquik by itself, so I replaced part of the Carbquik. If you wanted to make this with just Carbquik, you would need 3 and a half cups of it. The way I made it has a few more carbs than that per serving, but I don’t know exact amounts.

Low Carb Pound Cake

You will need:
1 1/2 Cup Carbquik
1 Cup Wholegrain Flour
1/2 Cup Ground Almonds (or Almond Meal/Almond Flour)
1/2 Cup Coconut Flour
3/4 Cup Splenda for Baking
3/4 Cup Butter (softened)
200g Cream Cheese (one pack/8 oz)
6 eggs
1 tsp Vanilla
Pinch of Salt

-Pre-heat the oven to 175C.
-Butter the sides of a Bundt pan (I’m sure other cake pans work just as well!)
-Combine Carbquik, Flour, Ground Almonds, Coconut Flour, and salt in a small bowl
-In a larger bowl cream together Splenda for Baking, butter, and cream cheese.
-Add eggs one at a time to liquid mixture. Add vanilla.
-Slowly add dry mix to the wet until it is well blended.
-Pour the mix into the cake pan and bake for 45-60 minute or until a toothpick comes out clean.

We had this for Strawberry Shortcake with some fresh berries and cream. It’s so tasty and low-carb that you don’t feel guilty sneaking a piece for breakfast the next morning!

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