Low-Carb Honey Cake
From Laura Dolson,
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I originally made this honey cake as a traditional Rosh Hashanah
cake. That version, with two tablespoons of honey, has 7 grams of
carbs per slice. But I found out it is just as good without the honey
as an all-occasion spice cake for only 3 grams of carbs. The coffee
seems to be pretty traditional for Rosh Hashanah honey cakes. The
cocoa is optional (and not traditional)
depth, without any prominent chocolate flavor.
INGREDIENTS:
2 cups almond meal or almond flour
1/2 cup (1 stick) low fat butter at room temperature (or margarine
for Parve)
4 eggs
2 Tablespoons honey (optional) - get the darkest honey you can, for
more flavor
1 Tablespoon unsweetened cocoa powder (optional)
1 and 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
pinch ground cloves
3/4 cup sugar equivalent in artificial sweetener
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup coffee, about room temperature
PREPARATION:
Preheat oven to 350 F.
1) Grease a 8-inch round or square cake pan. If you plan to remove
the cake before serving, line the bottom with parchment or wax paper,
and grease the top of the paper as well.
2) Cream butter until light and fluffy.
Add honey, spices, sweetener, cocoa, and salt, and beat until blended.
3) Add eggs and beat until well-blended.
4) Add almond meal, baking powder, and coffee. Stir or beat until
blended and pour into prepared pan. Cook about 30 minutes, or until
center springs back or toothpick comes out clean.
Cool, and cut into 8 pieces for a round pan or 9 for a square pan.
Nutritional Information: With Honey: Each of 8 servings has 7 grams
effective carbohydrate plus 3 grams fiber, 8 grams protein, and 296
calories. Without honey, subtract 4 grams carbohydrate and 16
calories per serving.
For 9 Servings Without Honey: Each has 2.5 grams ECC, 3 grams fiber,
7 grams protein, and 249 calories.
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