Posts Tagged ‘Valentine’s Day’

A Chocolate Giveaway and Healthier Red Velvet Cake (Sugar-Free, Gluten-Free!)

There’s still too much chocolate hanging around here, so today I’m giving away a luxurious Godiva 85% cacao content chocolate bar. Leave a comment and win yourself a bar of fine chocolate!

Don’t forget to look at the past giveaways for erythritol and xylitol and the Lindt and Green & Black’s Chocolate packages!

Contest closes December 25th.
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redvelvetFINAL2

Red Velvet Cake! So glamorous. So decadent. So perfect for the holiday season!

This cake is all about being over the top. Even the healthful version seems excessive in a way, using 9 eggs, a whole pound of cream cheese, and half the bottle of red food coloring. Yes, food coloring is a shady ingredient. If, however, you are following a whole foods all natural diet 99% of the time, I doubt a little slice of sugar-free, gluten-free, low carb red velvet cake on special occasions is going to destroy all of your good efforts. A little artificial coloring does not come close to doing the damage done by the “real thing,” made with flour and sugar, packing over 60 grams of carbs per slice. Kick up your heels and have some nourishing cake!

Coconut flour makes the most rich, heavy and indulgent cake you have ever tasted. The nine eggs in this cake do not impart an eggy flavor at all since the coconut flour is defatted and high in fiber, therefore sucking up all of the moisture. I just picked up a bag of Bob’s Red Mill coconut flour at the local mom n’ pop health food store, but you can order it online, too. Coconut flour also does NOT taste like coconuts in this recipe, so fear not if you don’t favor that distinct tropical flavor.

I split one 9 inch round layer cake into two layers since I didn’t want to invest 18 eggs in a cake that may or may not have worked well. It turned out beautifully, with a heavy, moist texture and a hint of buttermilk flavor. Red velvet cake has never been a chocolate cake in my memory. Granted, I have only tasted one kind, coming from a local restaurant out by the beach. If you prefer a more chocolaty cake, try adding some more cocoa powder and a couple of tablespoons of water.

Healthy Red Velvet Cake

Healthy Red Velvet Cake

Serves 8-10

Ingredients:

1/2 cup unsalted organic butter, softened
9 large eggs
1 cup erythritol
1/4 teaspoon good-tasting pure stevia extract
1/2 teaspoon sea salt
1 teaspoon pure vanilla extract
1/2 cup yogurt
1 tablespoon red food coloring
3/4 cup sifted coconut flour
3/4 teaspoon aluminum-free baking powder
2 tablespoons Dutch-processed cocoa powder

Preparation:
Preheat oven to 350 degrees Fahrenheit.

Set out butter and eggs to bring to room temperature. Alternatively, microwave butter for 8-10 seconds and dunk eggs in warm tap water for 15 minutes. Prep 9 inch cake pan by greasing with nonhydrogenated shortening and dusting with extra cocoa powder. Tap pan on all sides to distribute cocoa powder in an even layer. Whisk together eggs in a bowl until a bit foamy, and add vanilla extract to eggs. In another bowl, sift coconut flour and stir in sea salt and cocoa powder. Mix together yogurt and red food coloring in a third bowl. In the largest bowl, cream butter for about 30 seconds to make it fluffy. Add erythritol in a steady stream and cream together for 2-3 minutes, or until light, fluffy, and close to the color of cream cheese. Scrape down the sides of the bowl occasionally. Slowly stream in beaten eggs, beating continuously. Don’t worry if the batter curdles. Once eggs are added, add dry and wet ingredients alternately until everything has been added but the baking powder. Mix in baking powder and scrape batter into prepared pan. Bake for 40-45 minutes in the center of the middle oven rack, or until batter is completely set and springs back. Cover top with foil and bake for longer if center is not set. Remove cake from oven and let cool for 10 minutes.

Invert pan onto a cookie sheet and let cake cool completely. Slice into two layers with a serrated knife, if desired. Transfer bottom cake layer to a serving dish lined with strips of wax paper hanging off the edges. Frost cake, laying over a thin crumb coat first. Then pile on the frosting spread outward from the center of the layer. Add top layer to cake and cover completely with frosting. Store and serve at room temperature. Refrigerate after 24 hours. Cake is best tasting after warming up if it has been kept in the refrigerator.

Cream Cheese Frosting

2-8 oz packages cream cheese or Neufatchel 1/3 less fat cheese
1/2 cup to 3/4 cup erythritol, powdered
1/8 to 1/4 teaspoon pure stevia extract
1 stick organic unsalted butter

Bring cream cheese to room temperature. Beat until smooth and creamy, then add powdered erythritol and beat for about 2 minutes, or until erythritol is dissolved and the mixture does not feel gritty to the touch. Beat in butter just until smooth and incorporated.

~60g net carbs for the whole, frosted cake
~6g net carbs per 1/10th
~7.5g net carbs per 1/8th

Healthy Red Velvet Cake

Low Carb Chocolate Pots De Creme

Calling all chocolate lovers! You will think you’ve died and gone to heaven with this one. After testing out a few batches of Super Simple Biscuits, I had a lot of leftover egg yolks. Eight of them went into a traditional custard-based ice cream. To use up the rest, I googled “egg yolk dessert recipes” and found these yummy sounding ideas at GourmetSleuth. The Pots De Creme looked intriguing. Simple ingredients, check. Easy to de-carb, check. What really caught my eye was the variation using chocolate! After giving a test batch to my faithful friends slash recipe testers, it has become my most requested dessert. I promise that it only sounds intimidating with that fancy french name–preparation is a snap. This is one of the easiest and most delicious sugar-free, gluten-free desserts, ever. Step one for being the Hostess with the Mostest: Buy some adorable ramekins and serve up personal portions of this rich chocolate custard. Step two: Watch your guests’ eyes roll back in their heads and silently congratulate yourself!

Cut the intensity of the dark chocolate with a dollop of fresh whipped cream. You can make this dessert dairy-free by replacing the heavy cream with full fat coconut milk. To flavor the custard, use whatever flavoring you think pairs well with chocolate. I used pure almond extract for the pots de creme pictured here. Peppermint and orange would also be delicious. Top with a sprig of mint or a curl of orange zest for an elegant touch. I grated some leftover chocolate and sprinkled it over the custard. C’est magnifique!

Chocolate Pots De Creme
Adapted from a Bon Appétit recipe

Makes 3 servings

Ingredients:
1 cup organic heavy cream OR coconut milk
**2 ounces 85% percent cacao dark chocolate (I like Lindt and Green & Black’s), chopped
1/2 teaspoon vanilla extract (use whatever flavor you like) OR espresso powder
3 large organic egg yolks
5 tablespoons erythritol
1/8 teaspoon pure stevia extract
pinch of sea salt

**Cut the chocolate bar into thirds and use of two of them. Just eyeball it.

Preparation:
Preheat oven to 325 degrees Fahrenheit. Place 3 ramekins in a large roasting pan. Combine cream, chocolate, and espresso powder in a saucepan over medium low heat. Whisk every few minutes until chocolate melts. Stir to blend cream and chocolate completely. Do NOT overheat! You don’t want it to bubble up.

Powder erythritol in a coffee grinder or magic bullet. Whisk erythritol and stevia into egg yolks until mixture is smooth. Slowly pour the hot cream mixture into the egg yolks, whisking the whole time. Stir the mixture until totally smooth and divide between the 3 ramekins. Optional step: Use a toothpick to pop the little bubbles that form on the surface of the custards. Heat a measuring cup full of water for a couple of minutes in the microwave, and pour water in the roasting pan until it reaches about an inch up the sides of the ramekins. Bake for 35 minutes. The centers of the custards should still be very jiggly. Remove ramekins from water bath (wear potholders!). Let the custards cool to room temperature. Store them in the fridge covered with a paper towel and foil for at least 2 hours. I’d recommend making these before you go to bed so you don’t get antsy and sneak a taste before they’re ready!

~5g net carbs per huge serving