COCONUT CUPCAKES WITH DELICIOUS BUTTERCREAM FROSTING

COCONUT CUPCAKES WITH DELICIOUS BUTTERCREAM FROSTING

If you love coconut and you love the added fiber in something that is otherwise a decadent, beautiful and sweet treat, then you’ll like this.  Keep in mind though that not everyone likes coconut.  Cupcakes are all the rage at the moment.  Did you know that?  Really sometimes I cannot tell the difference between muffins and cupcakes, however, typically cupcakes have a more delicate texture than muffins.  All my low-carb attempts at cupcakes have been nice, but different.  They are not the light, fluffy sort of cupcakes that some of us remember.  Mine tend to be denser and more rich.  To serve them, they need to be at room temperature, or taken out of the fridge and nuked briefly for the texture to be lighter.  I used much less butter in this one, because I figured it was perhaps the butter contributing to the texture.  I think in part that is true.  At room temperature these were lighter in texture than my other cupcake recipes.  

Note:  I used Gluten-Free Bake Mix 2 (didn't suggest version 1, because I only added a titch of xanthan gum...and, of course, no gelatin for this recipe).  I gave links to liquid stevia and liquid sucralose.  I can't taste the former as sweet, but if you are more comfortable with stevia, that's the one I recommend, however, you are welcome to use your own preference.

2¹/₄ cups Gluten-Free Bake Mix 2 (560 mL)

1 tbsp baking powder (15 ml)

¹/₄  tsp xanthan gum (1 mL)

¹/₄  cup coconut oil (60 mL)

2 tbsp butter, softened (30 mL)

6 eggs

Liquid sweetener or this one to equal 1 cup (250 mL)

  sugar

¹/₂  cup sour cream (125 mL)

6 tbsp granulated erythritol (90 mL)

2 tbsp whipping cream (30 mL)

1 tsp vanilla extract (5 mL)

¹/₂  tsp coconut extract (2 mL)

1 cup unsweetened desiccated coconut (250 mL)

Toasted coconut for garnish, optional

Buttercream Frosting (see recipe below)

Preheat oven to 350°F (180°C).

In large bowl of mixer, combine Gluten-Free Bake Mix 2, baking powder and xanthan gum; mix well on low speed.  Add coconut oil and butter  and mix on low speed until coarse crumbs form.

In separate medium bowl, combine eggs, liquid sweetener, sour cream, granulated erythritol, whipping cream, vanilla and coconut extracts.  Whisk together with a fork.  Slowly stream into the dry ingredients and increase the speed to medium high to combine well, scraping the sides occasionally.  Fold in coconut.  Spoon into paper-cup-lined muffin pans (first grease the muffin cups, so that the paper cups sit more firmly).  Fill the paper cups almost completely.  Bake 20 to 22 minutes, or until cake tester comes out clean.  Remove cupcakes and allow to cool on a cake rack.  Frost when completely cool with Buttercream Frosting, page___. If desired, garnish frosting with toasted coconut. Serve at room temperature, however, store in the refrigerator after 24 to 48 hours.

Yield:  12 cupcakes

1 with/without frosting

328.9/260.9 calories

8.9/7.3 g protein

28.8/22.1g fat

6.4/5.7 g net carbs

BUTTERCREAM FROSTING

This frosting is easy and one can easily double the recipe when required.

¹/₄  cup butter, softened (60 mL)

7 tbsp whipping cream* (105 mL)

Liquid sweetener to equal ¹/₂  cup (125 mL)

  sugar

1 tsp molasses (5 mL)

6 tbsp vanilla whey protein (90 mL)

¹/₄  cup powdered erythritol (60 mL)

In small bowl of mixer, combine butter, cream, liquid sweetener and molasses.  Beat until smooth, scraping the sides occasionally.  Add vanilla whey protein and powdered erythritol.  Beat again until smooth and fluffy.

Helpful Hint:  I used the kind of cream that is shelf-stable.  This frosting will probably work with fresh cream as well.  The erythritol is a commercial powdered erythritol, but make sure it is finely powdered (use a coffee bean grinder or blender to blend it and remove any lumps).  In this recipe, the erythritol will not recrystallize out.  This frosting may be refrigerated until needed.  Bring to room temperature and beat again until fluffy.

Yield:  1¹/₄  cups (300 mL)

1 serving out of 12 for cake

71.1 calories

2.2 g protein

6.7 g fat

0.8 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

https://www.facebook.com/LowCarbingAmongFriends 

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!

HAPPY VALENTINE'S DAY, SWEETHEART - ALMOND BUTTER CHEESECAKE HEARTS

SCROLL DOWN to see the recipe.

My Valentine will forever be my darling husband, Ian.  This will be the second Valentine's Day in our lives that we spend apart. :(

I have a beautiful cousin.  Her name is Brenda McLachlan.  When I was growing up, I thought she was everything I was not and would have liked to have been.  Looking back at photos, I can see that I was pretty too, except I had difficulty seeing that at that age (teenager).  When I was at university in Cape Town, South Africa and getting married to my darling Ian, my cousin sent me a cookbook as a present. The inscription inside the cookery book said, "The way to a man's heart is through his tummy!"   Little did she know that I would take that advice to heart and eventually become a cookbook author.  In those days, I didn't know the first thing about cooking and baking.  I was 21 but I'd not been allowed to cook and bake, save for a couple of things (crepes and caramel pie) while growing up.  The kitchen was pretty much off limits for me.  Only one small thing indicated that I had any talent in the kitchen and that was in Home Economics Cooking Class, I received an award for the highest marks in the school in my grade.  I only took that class for one year in Standard 6 (Grade 8).

I had a tiny wedding and no family was present, except for 6 friends - 8 of us in total.  My parents were in Canada at the time and Ian felt if his family was there and mine were not, I would break down in tears.  There is a story behind that, but I don't want to go into it. I had R20.00 (rand = South African currency) to spend on my wedding dress.  I walked around Cape Town streets in tears as I was having a great deal of trouble finding something that would suffice as a wedding dress for only R20.00.  I did find a simple yellow dance dress.  I paired it with a broad-brimmed white hat and bought some yellow flowers to put on the hat. I wore high heels with my dress.  I did feel pretty in it, so that was a relief, and we had a meal and dance at Kloof Neck Restaurant after the wedding ceremony at the church.  My husband has always felt a little bitter about his wife not having had the fairy tale wedding.  I would have liked my dad, whom I adored, to be there for me and to say nice things about me, but that is water under the bridge. I don't feel bitter, nor do I think about it very often.  Instead many years later Ian commissioned a now-famous artist, Jonathon Earl Bowser, to do an enormous painting of me in a dream wedding dress.

CLICK on the photo for a bigger image or go to the link above the photo of the painting.

Ian ran around with this silly smile on his face for 6 months.  I knew he was up to something, but could not figure it out.  I'm sure people think I'm the one that is full of myself, but that was Ian's way of making it up to me for not having had a fabulous wedding, which many young women dream about for years before the actual event.  For the record, I really enjoyed my wedding day and have wonderful memories. 

Below is a lovely recipe for Valentine's Day!  Hope you have a lovely day with your Valentine. Unfortunately, this will be the second Valentine's Day in our lives that Ian and I are apart.

ALMOND BUTTER CHEESECAKE HEARTS

This is such a cute dessert – makes a lovely presentation.  Every time I served this dessert, people simply loved it!  The leftover scraps will not go to waste either!  The first time I made this, Ian and I had a tea date in the jungle and I was working on Volume 1 of Low-Carbing Among Friends.  You guessed it!  This recipe is in that book, which by the way, thanks to our low-carbing friends became a national best seller!!

For other great Low-Carb, Gluten-Free recipes by the team & me:

https://www.facebook.com/LowCarbingAmongFriends 

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!

Almond Crust:

¹/₂cup ground almonds, OR (125 mL)

  almond flour

¹/₂cup Gluten-Free Bake Mix 2 (125 mL)

Sweetener to equal 4 tsp sugar (20 mL)

3 tbsp butter, melted (45 mL)

Filling:

12 oz regular cream cheese (375 g)

Liquid sweetener to equal 1 cup sugar (250 mL)

¹/₄cup powdered erythritol (60 mL)

¹/₄cup butter, melted (60 mL)

¹/₂  cup unsweetened almond milk, divided (125 mL)

¹/₄tsp almond extract (1 mL)

1 envelope gelatin (15 mL)

Topping:

3 tbsp ground almonds, toasted (45 mL)

Maraschino cherries, cut in half

  (optional)

Almond Crust:  Preheat oven to 350°F (180°C).  In food processor, combine ground almonds, Gluten-Free Bake Mix, sweetener and butter; process.  Press into shallow 9-inch (23 cm) glass pie dish.  Bake crust 10 minutes.  Allow to cool.

Filling:  In food processor with metal blade, process cream cheese, liquid sweetener and erythritol.  Add butter, ¹/₄cup (60 mL) almond milk and almond extract; process.  In small saucepan, combine the remaining almond milk and gelatin.  Heat milk until gelatin dissolves and add to cream cheese mixture; process.  Pour over crust.  Refrigerate. 

Topping:  In nonstick skillet, place ground almonds and heat until ground almonds are turning brown, but not too dark.  Transfer to a bowl and allow to cool.  Remove set cheesecake from refrigerator and use a heart-shaped cookie cutter or any other preferred shape.  Gently press the cheesecake out of the cookie cutter using clean fingers.  Garnish the shapes with toasted ground almonds and half a cherry, if desired.   Place on a pretty serving dish and refrigerate until serving time.

Yield:  14 servings

1 serving

181.8 calories

4.6 g protein

17.1 g fat

2.5 g net carbs

WHITE CHOCOLATE CARAMEL CHEESECAKE

WHITE CHOCOLATE CARAMEL CHEESECAKE

The filling for this cheesecake is topnotch and the topping is wonderful, not only for this cheesecake but for several other cheesecakes as well.  Cheesecakes are very low-carb friendly.  One of the most perfect, sophisticated desserts we can serve after a wonderful meal!  

For other great Low-Carb, Gluten-Free recipes by the team & me:

https://www.facebook.com/LowCarbingAmongFriends 

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!

Almond Crust:

1¹/₃  cups ground almonds (325 mL)

¹/₄  cup powdered erythritol (60 mL)

¹/₄  cup vanilla whey protein (60 mL)

6 tbsp butter, melted (90 mL)

2 egg yolks

Filling:

3, 8-oz packages cream cheese, softened (750 g)

3 eggs, room temperature (if possible)                

Liquid sweetener to equal 1 cup (250 mL)

  sugar

¹/₂  cup powdered erythritol (125 mL)

¹/₄  cup sour cream (60 mL)

¹/₄  cup whipping cream (60 mL)

2 oz cocoa butter (available at Netrition), melted* (60 g)

Caramel Topping, (see recipe below)

Almond Crust:  Preheat oven to 350°F (180°C).  In medium bowl, combine ground almonds, powdered erythritol and vanilla whey protein.  Stir in butter and egg yolks.  Prepare an 8-inch (20 cm) nonstick springform pan for water bath.  Wrap foil up the sides of the springform pan (you’ll need two big sheets).  Sprinkle crust mixture in pan.  Cover with plastic wrap and press crust out evenly; remove plastic wrap.  Bake 10 minutes or until turning brown at edges.

Filling:  In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheese until smooth.  Add eggs, liquid sweetener, powdered erythritol, sour cream and whipping cream; process until smooth.  Add melted cocoa butter; process.  Pour over baked crust. Place springform pan in larger pan and pour boiling water in it and about an inch (2.5 cm) up the sides of the springform pan.  Bake 40 minutes.  Switch oven off, open oven door slightly and allow cheesecake to continue to cook 30 minutes more. Set pan on wire rack. When cooled completely to room temperature, pour Caramel Topping, (see recipe below) over top.

  

Helpful Hint:  *Melt cocoa butter in a double boiler or in the microwave oven. Be very cautious with the molten, hot cocoa butter.  Even with commercial powdered erythritol, I find it necessary to blend it finely in my coffee bean grinder.

Yield:  16 servings

1 serving with caramel

363.5 calories

11.1 g protein

34.2 g fat

3.6 g carbs

CARAMEL TOPPING

This topping is for the above cheesecake.

Caramel Sauce:

¹/₂  cup granulated erythritol (125 mL)

1 tsp molasses (5 mL)

¹/₂  cup whipping cream (125 mL)

2 tbsp butter (30 mL)

Caramel Topping:

¹/₂  cup vanilla whey protein (125 mL)

2 tbsp butter (30 mL)

2 tbsp whole milk, OR skim milk powder (30 mL)

¹/₂  tsp vanilla extract (2 mL)

Caramel Sauce:  In nonstick saucepan, combine erythritol and molasses over medium heat until erythritol dissolves and bubbles.  Remove from heat and stir in cream and butter.  Stir until smooth.  Return to heat and boil until caramel is bubbling up and golden brown.  Let cool 2 minutes.

Caramel Topping:  In blender, combine Caramel Sauce, vanilla whey protein, butter, whole milk, OR skim milk powder and vanilla extract.  Blend until smooth.

Helpful Hint:  This Caramel Topping should be plenty thick enough but, if not, you can add ¹/₈ tsp (0.5 mL) xanthan gum to blender and blend.

Yield:  12/16 servings

1 serving

91.7/68.8 calories

3.6/2.7 g protein

7.9/5.9 g fat

1.9/1.4 g carbs

BLUE RIBBON CHEESECAKE WITH STRAWBERRY OR RASPBERRY SAUCE

BLUE RIBBON CHEESECAKE

This firm, extra-special cheesecake only gets better as it ages.  Cheesecakes for the holidays could not be more decadent or more appropriate...especially for low-carbers.  This is where we shine in low-carbing, because we're not so afraid of the fat.  It's the sugar and white flour and high carbs that we try to avoid so carefully.  It's those things that raise cholesterol and cause extra inflammation in the body.  I made a white chocolate cheesecake with caramel topping for Christmas and it was a hit!  I have ONE piece left to photograph and hope it does justice to such an awesome cheesecake.  I'll share it soon if the photos turn out half decent. :)  Have a Happy New Year everyone!  Let 2014 be the best year ever in many ways for you and your loved ones!

Note:  This recipe is also in Volume 1 of Low-Carbing Among Friends.

Almond Crust:  (Double the crust if you would like it more substantial)

¹/₂  cup ground almonds (125 mL)

Sweetener to equal 2 tbsp sugar (30 mL)

1 tbsp oat flour, optional (15 mL)

2 tbsp butter, melted (30 mL)

1 egg yolk

Filling:

16 oz light cream cheese, softened (500 g)

8 oz regular cream cheese, softened (250 g)

Liquid sweetener to equal 1¹/₄  cups sugar, OR use a combo of erythritol and liquid sweetener (300 mL)

¹/₃  cup unsalted butter, melted (75 mL)

3 eggs

2 tbsp vanilla extract (30 mL)

Raspberry or Strawberry Sauce, OR top with Creme Fraiche:

1¹/₂  cups frozen unsweetened raspberries, OR (375 mL)

  Strawberries

Liquid sweetener to equal ¹/₄  cup sugar (60 mL)

3 tbsp water (45 mL)

¹/₂  tsp Thickening Agent, OR xanthan gum (2 mL)

Crust:  In medium bowl, combine ground almonds, sweetener and oat flour, if using.  Stir in butter and egg yolk.  Sprinkle in 9-inch (23 cm) glass pie dish or springform pan.  Cover with plastic wrap and press crust out evenly; remove plastic wrap.  Bake in 350°F (180°C) oven 10 minutes.

Filling:  In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheeses until smooth.  Add liquid sweetener, butter, eggs and vanilla extract; process until smooth.  Pour over crust.  Bake in 350°F (180°C) oven 35 to 40 minutes.  Cool to room temperature.  Cover cheesecake in center with slightly cooled Raspberry or Strawberry Sauce.  Refrigerate.  Later garnish perimeter with piped Crème Fraiche, if desired.

Raspberry or Strawberry Sauce:  In medium saucepan, combine raspberries or strawberries, liquid sweetener and water.  Sprinkle Thickening Agent, OR xanthan gum over warm berry sauce. Cook over medium heat until boiling and thickened.

Variation:  Blue Ribbon Maple Walnut Cheesecake:  Use walnuts and maple extract.  Omit Strawberry Sauce.  Garnish with Crème Fraiche,

(3.1 g net carbs)

Yield:  12 servings

1 serving

281.1 calories

7.8 g protein

25.3 g fat

4.3 g net carbs

BEST CARROT CAKE

BEST CARROT CAKE

I thought that THIS was my best carrot cake recipe ever, but I was clearly mistaken.  If you are a carrot cake snob, you will not be disappointed.  Too often carrot cakes are dry or taste of oil.  This carrot cake is perfect, in my opinion.  High-carbers will not be able to discern the difference between this cake and the memory of a delicious, high-carb carrot cake.  This recipe will be your go-to low-carb carrot cake recipe as well, once you try it.  There is no reason for me to try to make any other carrot cakes.  I don't think it gets much better than this.  Certainly my other carrot cake was very pretty. You can also make this cake in a bundt pan, if you like.   I like the way the frosting on this cake drips down the sides, giving it a rustic, country sort of look.  If you would prefer not to have that, refrigerate the frosting until much firmer.  My cake was cool when I frosted it, however, I had melted the butter for the frosting, and, therefore, even after 15 minutes in the refrigerator, it was still quite soft.  Maybe that was a good happenstance in this case as I think it adds rather than detracts from the cake.  You can see we started eating the cake immediately.  We're still enjoying it with the run up to Christmas.  Are you ready for Christmas?  I'm getting there.  It's been very busy for various reasons, plus we have company coming from South Africa to enjoy Christmas with us.

4 eggs

²/₃  cup light-tasting olive oil, PLUS (150 mL)

 1 tbsp olive oil (15 mL)

¹/₃  cup granulated erythritol (75 mL)

Liquid sweetener to equal ²/₃  cup (150 mL)

  sugar (Such as EZ-Sweetz - available in sucralose and stevia at Netrition or Amazon)

³/₄  cup grated zucchini (175 mL)

³/₄  cup grated carrot (175 mL)

1 tbsp orange zest (15 mL)

1³/₄  cups Gluten-Free Bake Mix 1 (425 mL)

1¹/₂  tsp baking soda (7 mL)

1 tsp cinnamon (1 mL)

¹/₄  cup raisins, snipped in half (60 mL)

¹/₄  cup chopped walnuts, OR hazelnuts (60 mL)

Cream Cheese Frosting:

8 oz regular cream cheese, softened (250 g)

¹/₃  cup powdered erythritol (75 mL)

Liquid sweetener to equal ¹/₄  cup (60 mL)

  sugar

4 tbsp unsalted butter, softened (60 mL)

2 tbsp heavy cream (30 mL)

1¹/₂  tsp vanilla extract (7 mL)

Preheat oven to 350°F (180°C).  Line 8-inch (20 cm) springform pan with parchment paper.  Grease and dust with bake mix. In food processor, process eggs.  Add all olive oil, erythritol and liquid sweetener; process.  Add zucchini; process.  Stir in grated carrots and orange zest.

In large bowl, combine Gluten-Free Bake Mix 1, baking soda and cinnamon.  Pour egg mixture into well in dry ingredients and stir well until thickened.  Stir in raisins and walnuts, OR hazelnuts.  Scrape into prepared springform pan.

Bake 40 to 45 minutes, until browned and dinner knife inserted in cake comes out clean.  Allow to cool in pan.  Frost with Cream Cheese Frosting.  Refrigerate after 36 hours.  Bring to room temperature before serving.

Cream Cheese Frosting:  In food processor, process cream cheese.  Add erythritol (make sure there are no lumps, blend if necessary in blender or coffee bean grinder), liquid sweetener, butter, heavy cream and vanilla; process.

Yield:  16 servings

1 serving

179.4 calories

4.2 g protein

15.6 g fat

5.3 g net carbs

SNOW-CAPPED CARROT BUNDT CAKE

SNOW-CAPPED CARROT BUNDT CAKE

A showy cake that would easily pass for a high-carb carrot cake.  This will be a go-to carrot cake recipe for me in the future.  Carrots in moderation can be part of a low-carbers diet.  That's the good news!  See Laura Dolson's excellent post in that regard.  Mother's Day was yesterday.  Here we have a whole day dedicated to mothers.  I think Mother's Day has to be one of my favorite celebration days besides Christmas. It's always been that way for me. I think most mothers probably feel the same way.  We went to a restaurant called Chalet Suiza.  The food was amazing and created by one of the most famous and best chefs in the city.  They have French, Italian and German cuisine.  I had a steak that was probably the best steak I have had in years - incredibly tender.  The next day we went to another steak house (Martin Fiero) - for Argentinian beef - and the steak was once again awesome - especially with the Bearnaise sauce.  I was a little weird and also used the Chimichurri sauce which was on the table.

CLICK on the photos to see larger images.

2¹/₄  cups Gluten-Free Bake Mix 2 (560 mL)

1 tsp baking soda (5 mL)

¹/₂  tsp baking powder (2 mL)

2 tsp cinnamon (10 mL)

¹/₄  tsp nutmeg (1 mL)

¹/₂  tsp baking powder (2 mL)

3 eggs

³/₄  cup light-tasting olive oil, PLUS (175 mL)

  2 tbsp light-tasting olive oil* (30 mL)

Liquid sweetener to equal ²/₃  cup (150 mL)

  sugar

¹/₃  cup granulated erythritol (75 mL)

2 tsp vanilla extract (10 mL)

1¹/₈  tsp unflavored gelatin (5.5 mL)

1 cup grated carrot (250 mL)

¹/₂  cup pecan pieces (125 mL)

Cream Cheese Frosting:

8 oz regular cream cheese, softened (250 g)

¹/₃  cup powdered erythritol*** (75 mL)

Liquid sweetener to equal ¹/₄  cup (60 mL)

  sugar, OR to taste

¹/₄  cup unsalted butter, softened (60 mL)

2 tbsp whipping cream (30 mL)

1¹/₂  tsp vanilla extract (7 mL)

Preheat oven to 350°F (180°C).  **Using a 9-inch (23 cm) bundt pan, line with foil (cut a big enough piece for the pan and cut a circle around the center piece).  Grease and dust the foil with a very small amount of bake mix.  The other alternative is to use a bundt pan that is actually a springform pan.  I just discovered mine the other day again and will use it some other time in the near future.

In large bowl, combine Gluten-Free Bake Mix 2, baking soda, baking powder, cinnamon, nutmeg and baking powder. 

In food processor, process eggs, olive oil, liquid sweetener, erythritol, vanilla and gelatin.  Add dry ingredients; process.  Stir in carrot and pecan pieces.  Spread cake batter (it will be fairly thick) evenly in bundt pan.

Bake 35 to 50 minutes, or until a cake tester comes out clean.  Do not over bake.

Cream Cheese Frosting:  In food processor, process cream cheese, powdered erythritol, liquid sweetener, butter, whipping cream and vanilla extract.

Helpful Hints:  *Instead of extra olive oil, you may substitute ¹/₄  cup (60 mL) plain yogurt, OR sour cream.  **Unless your bundt pan is very new, the above method ensures that your cake will come out in one piece…simply lift it by the tin foil.  Carefully remove the foil and allow the cake to cool on a cake rack. You may also use an 8-inch (20 cm) springform pan (grease and dust the pan on the bottom with bake mix as well), if you don’t have a bundt pan.

 ***Make sure there are no lumps in the powdered erythritol.  One method is to use a coffee bean grinder and another is to use a blender.  

Yield:  16 servings

Yogurt/extra olive oil

286.6/289.9 calories

5.9/5.7 g protein

26.6/28.1 g fat

5.2/5.1 g net carbs

SPECIAL BLUEBERRY COFFEE CAKE

BEST BLUEBERRY COFFEE CAKE

This cake looks very attractive and has wonderful height for a one-layer cake.  The texture is perfect now - drier than before and more cake-like.  If you are looking for a blueberry coffee cake that will impress your guests, look no further!  This is the nicest low-carb and gluten-free Blueberry Coffee Cake I have made to date.  I knew after I made the Overnight Blueberry Coffee Cake, that I needed to make another one - a fancier cake - a more sophisticated cake - and this is it!!  You can see I could barely wait for the cake to cool down before I frosted it!  LOL  However, the frosting held up well, as I had it in the freezer for 20 minutes or so.  Do wait for the cake to cool completely before frosting.  Don't follow my bad example.  I just couldn't wait to taste it, but you know I still have to frost it, then set up the photo shoot and take photos and more photos.  I'm not pretending to be a great photographer or food stylist. Sometimes I do better than at other times.  Ironically, my husband's hobby is cameras and photography, but he doesn't have patience, so I do it myself rather than involve him at all.  Still, he would probably take better pictures.  I have a nice camera lens though and that helps a lot.  

For other great Low-Carb, Gluten-Free recipes by the team & me:

https://www.facebook.com/LowCarbingAmongFriends 

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!

3 eggs

¹/₄  cup butter, melted (60 mL)

2 tbsp sour cream (30 mL)

Liquid sweetener to equal ²/₃  cup (150 mL)

  sugar

¹/₃  cup granulated erythritol (75 mL)

1¹/₂  tsp vanilla extract (7 mL)

2¹/₂  cups Gluten-Free Bake Mix 1, (625 mL)

1 tsp baking powder (5 mL)

¹/₂  tsp baking soda (2 mL)

¹/₄  tsp salt (1 mL)

³/₄  cup low-carb milk, OR (175 mL)

  almond milk, OR mixture of cream and water

1¹/₂  cups frozen blueberries (NOT fresh) (375 mL)

1 tbsp Gluten-Free Bake Mix 1 (15 mL)

VanillaCream Frosting, OR

   Better than Betty Frosting

Preheat oven to 350°F (180°C).  Grease an 8-inch (20 cm) nonstick springform pan and dust with bake mix. In food processor, process eggs, butter, and sour cream.  Add liquid sweetener, erythritol and vanilla extract; process very well. 

In medium bowl, combine Gluten-Free Bake Mix 1, baking powder, baking soda and salt; stir well.  Add half the dry ingredients with half the “milk” of choice and process; repeat.  In medium bowl, combine frozen blueberries and 1 tbsp (15 mL) Gluten-Free Bake Mix 1.  Stir into batter.  The batter will be very thick (this is normal – the frozen blueberries will help moisten the batter while the cake bakes).  Drop batter in prepared springform pan, smoothing the surface with the back of a spoon.

Bake 45 to 50 minutes, or until turning light brown in places and a knife inserted in cake comes out clean.  Allow to cool completely on a cake rack.  Run knife around perimeter of springform pan and release cake.  Frost with Vanilla Cream Frosting, OR Better than Betty Frosting, if desired. 

Helpful Hints:  Keep at room temperature for 24 hours, but after that make sure to cover and refrigerate the cake.  Take out 2 hours before serving again.  

Yield:  12/16 servings

1 serving

168.4/126.3 calories

5.9/4.4 g protein

13.2/9.9 g fat

5.3/4.0 g net carbs