YELLOW CAKE WITH CHOCOLATE BUTTER CREAM FROSTING

A rich, moist, basic cake that can be varied by using different flavorings, frostings, and toppings. It is sugar-free, grain-free, gluten-free, and delicious. ¾ cup (3 ounces or 85 grams) almond flour ¾ cup (3 ounces or 85 grams) coconut flour ¼ cup (2 ounces or 56 grams) granular erythritol or other bulk sweetener* 1 teaspoon baking powder A pinch…

Continue reading

FRUIT CAKE RECIPE

YEAR END WRAP UP This has been a remarkable year–the message about what constitutes a healthful diet has finally made it into mainstream media! I tip my hat and raise a toast to all of you who made it happen: to the researchers, teachers, nutritionists, and doctors who risked careers and incomes to tell the truth; to the bloggers, authors,…

Continue reading

LEMON CAKE WITH LEMON GLAZE

LEMON CAKE WITH LEMON GLAZE A reader asked if I had a recipe for a lemon cake. Indeed, I do! This is one of my favorites of the many variations on the rich, moist, basic Yellow Cake from Nourished. All are low-carb, sugar-free, gluten-free, and delicious. ¾ cup (3 ounces or 85 grams) almond flour ¾ cup (3 ounces or 85…

Continue reading

DON’T BANISH THE BUNNY

default image

Don’t banish the Easter Bunny, just have him hop over to fill your baskets with sugar-free treats. * To make Chocolate Peanut Butter Easter Eggs, shape my Peanut Butter Balls into ovals before dipping in chocolate. * Roll Chocolate Dipped Strawberries in pastel tinted coconut after dipping. Link to recipe: http://www.carbwarscookbook.com/choc_dipped.html * Make individual Sponge Cakes in egg-shaped cupcake pans.…

Continue reading