[carlo3b]

Ok... you emotional silly idiot... STOP IT.... the pie crust was enough.. you can never out do that!...

Oh yea, take this.. :)

LowCarb Nutty Hot and Spicy Banana Cake

• 1/2 cup real butter (1 stick) at room temperature
• 1/2 cup cream cheese (full fat) softened
• 1/2 cup chopped walnuts, (or, pecans)
• 1 cup granulated Splenda *
• 1/2 cup Diabetisweet *
• 1 tsp Sweet 'N Low Brown Sugar *
• 5 eggs, at room temperature
• 2 cups almond flour
• 1/2 tsp cayenne Pepper
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/8 tsp ground cloves
• 2 tsp sugar free banana extract
• 1 tsp sugar free vanilla extract


1) Cream butter, cream cheese, nuts, and sweeteners well.
2) Add eggs - one at a time - beating well after each.
3) Mix almond flour with baking powder and spices.
4) Add egg to mixture a little at a time while beating.
5) Add banana, and vanilla extracts.
Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at 350°F for 50-55 minutes.

*  There are many great sweeteners now being marketed, these are a few that lean itself to baking. Diabetisweet, is new to me and I am really impressed with it's stamina in baking.
Makes 8 servings. 6.2 grams of carbohydrate per serving.

[carlo3b]

MERRY CHRISTMAS MY DEAR FRIENDS

Sweet mystery of life at last I found you a LowCarb Chocolate Cake

• 6 tablespoons margarine
• 4 ounces unsweetened chocolate
• 1/3 cup skim milk
• 1/3 cup Sugarless apricot spreadable fruit
• 2 teaspoons instant espresso coffee crystals
• 1 egg yolk
• 1 teaspoon vanilla extract
• 10 3/4 teaspoons Sugar Substitute
• 3 egg whites
• 1/8 teaspoon cream of tartar
• 1/4 cup all-purpose flour
• 1/8 teaspoon salt

1) Heat margarine, chocolate, milk, apricot preserves, and espresso crystals in small saucepan, whisking frequently, until chocolate is almost melted.
2) Remove pan from head; continue whisking until chocolate is melted and mixture is smooth.
3) Whisk in egg yolk and vanilla; add sugar substitute whisking until smooth. Beat egg whites and cream of tartar to stiff peaks in large bowl.
4) Fold chocolate mixture into egg whites; fold in combined flour and salt.
5) Lightly grease bottom of 9-inch round cake pan and line with parchment or baking paper. Pour cake batter into pan.

Bake in preheated 350 degree F oven until cake is just firm when lightly touched, 18 to 20 minutes, and toothpick comes out clean (do not over bake).
Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate until chilled, 1 to 2 hours.

Remove cake from pan and place on serving plate.
Spread with Chocolate icing, unless your nuts.."" in that case, spread with whipped cream or a cream substitute and sprinkle with crushes pecans!""

     Serving size: 1 piece
     Yield: 12
     Nutrition:139 Calories, 3g Protein, 11g Carbohydrate, 11g Fat

                           The Icing on the Chocolate Cake

• 1/2 cup skim milk
• 2 ounces unsweetened chocolate, cut into small pieces
• 3 1/2 teaspoons Sugar substitute

1) Heat milk and chocolate in small saucepan, whisking frequently, until almost melted, remove from heat and whisk until chocolate is melted and smooth.
2) Whisk in Sugar substitute. Cool to room temperature, refrigerate glaze, if necessary, until thickened enough to spread.

     Serving Size:1/12 of recipe
     Yield: 12
     30 calories, 1g Protein, 3g Carbohydrate, 3g Fat