Saturday, July 2, 2016

Patriotic Cream Cake








     If you want to enjoy a rich decadent sugar free low carb dessert, I have something for you to celebrate this Holiday!  Believe me when I tell you that you won't be missing out on any of the festivities, in fact this dreamy dish will be the central focus of the party.  Be prepared to start passing out the recipe for this Patriotic Cream Cake, all Flag loving citizens won't know whether to eat it or recite the Pledge of Allegiance.  Each of the 8 slices are only 357 calories, 7g net carbs and 3g protein.  The only hard part about eating this Cake is that your right hand will be over your heart with patriotism with every faithful bite.  So this is a double treat for all "lefties" out there!  Happy Fourth of July everyone  :)

Ingredients for 8 slices~
1 cup Pecans
1/4 cup Bob's Red Mill Almond Flour
2 Tablespoons Betterbody Foods Coconut Flour
2 Tablespoons Betterbody Foods Agave
2 Tablespoons Swerve Granular Erythritol
Dash Cinnamon
16oz Heavy Whipping Cream
1/2 cup Swerve Confectioners Erythritol
Dash Betterbody Foods Vanilla
Approximately 10 medium-large Strawberries, sliced in half
Approximately 1/4-1/3 cup Blueberries

     Add Pecans to food processor and grind til chunky, careful not to over process as it will turn into pecan butter, should only take a few seconds.  Add Almond Flour, Coconut Flour, Agave, Granular Erythritol, and Cinnamon and continue to process til fully blended and well incorporated.  Line a Springform pan with Parchment Paper and press nut mixture in bottom and chill while working on rest of Cake.  Meanwhile, add Whipping Cream, Confectioners Erythritol, dash of Cinnamon and Vanilla to large mixing bowl and beat til stiff peaks form, may take 10 minutes.  Pour into Springform Pan and decorate top with fruit in Flag shape.  Set in freezer for 30 minutes to set.  Remove and serve.  Enjoy  :)

   

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