Sweeten Your Life
Published on: Thursday, 04 August 2011 09:47:00.
Low-Carb Marzipan
Published on: Jan 20 2013, 21:59
Marzipan is unbelievably easy to make. The recipe calls for ground almonds, sugar, oil, and some rose water. All you have to do is mix the ingredients and let them air dry for a while. All done! Of course, our low-carb version replaces the sugar with an artificial sweetener. If you normally use Sukrin, you'll need to use something less gritty for this recipe. Liquid sweetener works perfectly, and is much cheaper. But there's a problem: the almonds must be freshly ground. Ground almonds from the…
Blackberry-Michael
Published on: Dec 05 2012, 01:13
For a long time my wife has been asking me to make a Kirschmichel, one of her favorite treats from childhood. She raves about how the cherries were baked together with the batter, making the dessert taste wonderfully juicy and fruity.Literally translated, Kirschmichel means "Cherry-Michael". So what's a michael? It's a dessert that falls somewhere between a souffle and a cake. When my wife's mother made them, the michaels were always eaten while they were still warm. When we researched how many carbs…
Chocolate Hazelnut Bars
Published on: Dec 05 2012, 00:30
These chocolate hazelnut cookies are popular in Germany, where they're known as Nussecken. The basic idea is a tasty shortcrust pastry with caramelized almonds on top. The edges tend to crumble, so it's customary to dip the cut edges into chocolate. This stops the crumbling and makes the edges look tidy. Here's an easy low-carb version of this German favorite: Chocolate Hazelnut Bars Dough: 250 g_(10 oz)butter 250 g_(10 oz)almond flour 125 ggluten 100 g_(4 oz)ground hazelnuts 1…
Zabaione
Published on: Nov 29 2012, 01:30
Zabaione is the classic Italian dessert. It tastes amazing and is made with simple ingredients. The original contains vast amounts of carbs - not just sugar, but also the super-sweet dessert wine Marsala. For cooks who make zabaione, though, the dessert offers plenty of physical exercise. Zabaione has to be beaten continuously with a whisk for at least 15 minutes while in a water bath. Of course, you could use an electric mixer, but that doesn't work as well_(and anyway, it would be unsportsmanlike).…
Jelly Roll
Published on: Nov 18 2012, 21:32
I ran into some unexpected difficulties while creating my jelly roll recipe. For the first time ever, I had to throw away food - my early attempts were that inedible. Now, on my fourth try, the cake part of the roll finally succeeded. I'm very excited about this strawberry roll! The "assembly" isn't perfect yet; since this is my first completed roll, I need more practice. If there are any seasoned bakers out there, feel free to share your tips. Cake Batter: 80 g_(3 oz)almond flour 40…
Swiss Brownies
Published on: Nov 17 2012, 20:05
In my opinion, brownies are the most delicious "calorie bombs" out there! Last week, in exchange for my stollen recipe, Dr. Kämmerer from Würzbug sent me a recipe for Swiss chocolate cake. Since I didn't have the right cake pan the first time I made the recipe, I used my silicone muffin molds instead. The result (totally unplanned!) was low-carb brownies, just as good as regular American brownies. The Swiss addition of cherry brandy gave them a special twist! 6 Brownies Batter: 200…
Almond Tree Cake
Published on: Nov 17 2012, 19:28
Baumkuchen, or "tree cake," is a classic German dessert. It's easy to make but infamous for its calories. Since we're not worried about calories as long as there are no carbs, we can snack on it with enthusiasm and pleasure. We used almond flour for the batter and decorated the cake with almond brittle, so we've named our version "almond tree cake". Almond Tree Cake Dough: 250 g_(10 oz)almond flour (de-oiled) 125 gground almonds 150 g_(6 oz)gluten 250 g_(10 oz)butter 3 dspsweetener 6…
Fruit Pie
Published on: Nov 15 2012, 21:53
We'll once again use our "all-purpose" dough to make the crust for our fruit pie. Knead almond flour, gluten, butter, 1 dsp sweetener, and 6 tbsp water into a homogeneous dough. Grease a Springform pan with butter and firmly press the dough onto the pan's base (1/2 of dough) and sides (1/3 of dough). The layer on the base should be about as thick as a woman's finger. The dough on the sides should be about half as thick. Save the remaining dough to make the lattice crust on top of the pie. Fruit…
Double-Decker Blueberry Torte
Published on: Nov 10 2012, 17:27
Base: 300 g_(12 oz)almond flour 150 g_(6 oz)gluten 200 g_(8 oz)butter 2 dessert spoonssweetener 6 tbspwater Cream Cheese Mixture: 400 g_(16 oz)fresh berries 200 g_(8 oz)double cream cheese 400 g_(16 oz)fresh whipping cream (not homogenized) 6 sheetsgelatin 2-4 TLsweetener Jam: 100 g_(4 oz)fresh berries 2 sheetsgelatin 2 dessert spoonssweetener 2 tbspCognac The following torte is a great way to impress your in-laws when they come over for dinner. They'll never worry…
Spritz Cookies
Published on: Nov 10 2012, 17:24
Coming up with a low-carb version of spritz cookies turned out to be much more difficult than we'd expected. Our flour substitutes, almond flour and gluten, absorb a surprising amount of liquid. This is tricky if you need to make dough of a specific consistency. We tried it many times and some of the results weren't too pretty. (Of course, we had to eat those outright.) We finally got the hang of it, and I'm going to explain everything here so that you won't have to swear as much as I did. Spritz…
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