Baking with little or no sugar is a challenge. Here's an earlier blog post with my recipe for low carb / low sugar pound cake. Note that the first time I made this, I used Splenda Blend, which still has sugar. More recently, I made the same recipe substituting Stevia In the Raw (granulated) for that ingredient and it still tasted great! It should also be noted that using primarily almond flour does make this a pretty dense cake. Finally, if you want to avoid white flour altogether, whole wheat flour could be substituted for the all purpose flour in this recipe. Enjoy!
http://www.wattsupwithus.blogspot.com/2012/01/low-carb-pound-cake.html
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