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Old 02-17-2010, 03:20 PM
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Sugar Free Low Carb Red Velvet Cake

From 101 Low Carb & Low Sugar cookbook

1 1/2 cup vegetable oil
2 tsp vinegar
1/2 cup sugar free chocolate syrup
2 eggs
1 tsp vanilla
8 oz cream cheese, softened
1 cup whole wheat flour
3/4 cup vital wheat gluten
1/2 cup almond flour
1 1/2 cup Malitol
3/8 tsp Stevia
4 tsp dry unsweetened cocoa
1 tsp salt
1 tsp baking soda

1 stick (1/2 C) butter, softened to room temperature
8 oz. cream cheese, room temperature
1 cup maltitol*
1/4 tsp Stevia
1 tbsp heavy cream

Chocolate Drizzle:
1 oz semi sweet chocolate
1 tablespoon heavy cream

Preheat oven to 350 degrees. Blend Together first 6 ingredients. Then add remaining cake ingredients. Mix with electric mixer until smooth. Divide equally between two 9 inch cake pans that have been coated with cooking spray. Bake for 30-40 minutes until the center of the cake springs back or tests dry. Beat frosting ingredients together till smooth. Coat one cake layer with 1/3 of the frosting, then put on the second layer and frost the sides and top.
Prepare chocolate drizzle: Melt 1 oz. semi sweet chocolate in a small cup in the microwave. Add a tablespoon of hot cream till thin enough to drizzle over the cake with a spoon.

Total Carbs 133.50
Carbs per serving 8.5

* Maltitol
is a sugar free, reduced calorie sweetener made from corn. It has a pleasant sugar-like taste and sweetness. Maltitol has about half the calories of sugar and is useful for making a variety of sugar free and reduced calorie foods.

Maltitol is a unique sweetener because it not only tastes like sugar, but it also acts like sugar and provides bulk or volume like sugar. Hence, it is used as a direct cup-for-cup replacement for sugar.

Because maltitol so closely replicates the functional properties of sugar, it provides superior results across a wide variety of food product applications, particularly in cooking, baking and candy making.

Maltitol is very suitable for diabetic, low carbohydrate and reduced calorie diets. Maltitol does not promote tooth decay.
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