I was having some friends round for a cuppa and decided to use this as an excuse to make a low carb cake, as one of said friends is on a low carb diet (and doing very well on it too). It was also an opportunity to investigate the low carb diet, which I’ve heard alot about.
To get the recipe I googled “low carb cake” and found a recipe on lowcarbdiets.about.com. And it was pretty good. Next time I’d add more cocoa, and possibly cream instead of water. It had a good consistency, but just needed a wee bit more flavour. Another welcome addition would have been some kind of cream (pouring or whipped) on the side (or fat free fromage frais and quark with a little Highlights added, for a low fat alternative).
I’ve made a recipe like this before, but with hazelnuts instead of pecans, and pears cooked in with the cake. The pears were a good addition: they added some flavour and moisture to the cake.
2 cups pecans
1/3 cup cocoa
1 tsp baking powder
1/4 tsp salt
1/2 cup butter (melted, or unmelted if you’re using spread or something)
1 tsp vanilla
Artificial sweetener equivalent to 1 cup sugar
1/2 cup water
Heat oven to 350 F. Grease a 8 or 9″ round pan or springform pan.
Process pecans in food processor (or through a hand blender attachment as I did). They should be akin to meal, but not as small as, say, corn meal.
Put the pecans in a bowl. Add the rest of the dry ingredients and mix. Add the wet ingredients and mix.
Pour into pan and bake. The exact time will vary with the pan. Start checking at about 25 minutes until toothpick inserted in center comes out clean.