Low-Carb Recipes

Low-Carb Almond Cookies
Low-Carb Almond Flour Cake
Low-Carb Almond Sponge Roll

Low-Carb Almond Cookies Ingredients:

1 1/4 cups almond flour
1 cup Splenda (artificial sweetener)
1 egg
1/2 tsp. almond extract
1/4 cup softened butter

Low GI Almond Cookies Method:

Place all ingredients in a bowl and mix well. Form into 24 small balls and place on a baking tray. Press the balls flat and decorate with an almond slice.

Bake for 8 minutes at 350 degrees F.

Low GI Almond Cookies Details

Per Serving:
21 Calories
2g Fat
2g Carbohydrates
14mg Cholesterol

Low-Carb Almond Flour Cake Ingredients:

1 cup butter
1 cup Splenda (artificial sweetener)
5 eggs
1/3 cup sour cream
2 cups almond flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/2 tsp. ginger
1/2 tsp. allspice
1 tsp. vanilla extract

Low-Carb Almond Flour Cake Method:

Cream together the butter and Splenda. Add in the 5 eggs, one at a time beating after each is added. Mix in the almond flour, baking powder and spices a little at a time while beating. Add sour cream and vanilla extract last. Pour mixture into a greased 8-inch cake pan.

Bake at 350 degrees F for 50 to 55 minutes.

Low-Carb Almond Flour Cake Details

Per Serving:
187 Calories
19g Fat
6g Carbohydrates
147mg Cholesterol

Low-Carb Almond Sponge Roll Ingredients:

The Cake Mixture
8 eggs
2 tsp. Splenda (artificial sweetener)
1 cup ground almonds
1 tsp. vanilla extract

Filling
8 ounces mascarpone cheese
8 ounces ricotta cheese

Low-Carb Almond Sponge Roll Method:

First preheat the oven to 325 degrees.

Separate the egg yolks from the egg whites and beat egg yolks until they are light and airy. Gradually beat in the ground almonds. Beat the egg whites until they are stiff, then fold in the vanilla extract. Fold the yolk mixture into the egg whites.

Grease and line a baking pan with tinfoil so that the foil goes above the edge of the pan. Grease the foil well. Pour the mixture into the baking pan and spread evenly. Bake for 15 minutes.

As soon as the cake comes out of the oven, turn the pan onto waxproof paper which has been dusted with a little ground almonds . Very carefully peel off the foil from around the cake, being careful not to tear pieces from the roll.

Mix both the ingredients together for the filling, adding splenda to your taste. Spread the filling onto the cake. Gently roll the cake into a roll. Allow to cool.

Low-Carb Almond Sponge Roll Details

Per Serving:
155 Calories
11g Fat
4g Carbohydrates
170mg Cholesterol