SUGAR FREE ANGEL FOOD CAKE
This delicious Sugar Free Angel Food Cake recipe is super easy to make, low carb, and perfect for diabetics. An incredible sugar free dessert.
Provided by Tiffany Bendayan
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees Fahrenheit
- Sift flour, cornstarch, sweetener, and salt into a bowl. Set aside
- Using a mixer, whip egg whites with the cream of tartar until medium peaks form. Add the vanilla little by little
- Gently, using a spatula, fold in the flour mixture into the egg whites in 3-4 batches. Be careful, do not deflate the egg whites
- Place mixture into a UNGREASED angel food pan and bake for 40-45 minutes or until cake is springy to the touch and the top is golden
- Remove from the oven and invert pan onto the neck of a wine bottle to cool completely
- Run a knife around the rim of the cake pan to remove the sides. Then run your knife between the cake and the bottom part of the mold to release the bottom part
- Serve with sour cream, sugar-free whipped topping, and fresh fruit
- Enjoy!
Nutrition Facts : Calories 66 kcal, Carbohydrate 33 g, Protein 4 g, Sodium 50 mg, ServingSize 1 serving
SUGAR FREE PUMPKIN CHEESECAKE
This Sugar Free Pumpkin Cheesecake is also low carb and gluten free. Gelatin makes this cheesecake a quick and easy, make ahead dessert. Such a lovely recipe for your holiday dessert table.
Provided by Diane Williams
Categories Desserts
Time 42m
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- (FOR THE CRUST:)
- Combine the almond flour, Stevia Blend and cinnamon in a food processor and pulse until blended.
- Gradually add in the oil and pulse until crumbly.
- Press evenly into the bottom of a nine inch springform pan and up the sides about an inch.
- Bake 12 minutes or until golden.
- (FOR THE FILLING:)
- Combine gelatin, Steviva Blend and COLD WATER. WHISK UNTIL THE GELATIN IS COMPLETELY dispersed. (if you put the gelatin into hot water first it immediately clumps and cannot dissolve).
- NOW add the boiling water. Stir until completely dissolved. Set aside.
- Beat cream cheese, pumpkin puree, vanilla and spices until smooth.
- Gradually add the gelatin mixture into the cream cheese mixture while beating. Beat until mixed.
- Pour the filling into the pie crust and chill until set. (several hours)
- (FOR THE TOPPING:)
- With an electric hand mixer beat the whipping cream with the Steviva MonkSweet+ sugar replacer until stiff. Decorate the top of your cheesecake as preferred or serve the cheesecake with the whipped cream on the side.
- I used my Wilton 2D tip and piping bag to finish my cheesecake as you see. I also sprinkled a bit of pumpkin pie spice over the top for added interest.
Nutrition Facts : Calories 333 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 31 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1 slice, Sodium 66 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
SUGAR FREE ANGEL FOOD CAKE
A sugar free method for making an Angel Food Cake
Provided by SFD
Time 1h20m
Number Of Ingredients 7
Steps:
- How to make Sugar Free Angel Food Cake
- Start by prepping your pan well for nonstick.
- On a mixing bowl use a whisk attachment to whip together the egg whites until some peaks begin to form. Then add the cream of tarter, water and vanilla extract.
- While your ingredients are mixing,you can sift together your flour, sugar alternative, and salt. You will need to sift this very well so I would suggest sifting several times or even using a food processor.
- Set your oven to 325 at this point and then mix together your ingredients by adding the dry ingredients to the mixing bowl with the wet ingredients. We do not want the oven to be too-preheated which is why we are doing a 'lazy' preheat.
- Now pour the batter into your prepped pan and bake for 60-65 minutes or until golden.
- To cool, invert this cake and allow to sit for about an hour until cool.
SUGARLESS NEW YORK CHEESECAKE
Make and share this Sugarless New York Cheesecake recipe from Food.com.
Provided by jan007
Categories Cheesecake
Time 1h30m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- Mix together vanilla wafer crumbs, butter and 1 teaspoon Equal; press into bottom and 1/2 inch up sides of 9-inch spring form pan.
- Bake in preheated 350° oven until crust is lightly browned, 8 minutes or so.
- Cool on wire rack.
- With electric mixer beat cream cheese and 5 1/2 teaspoon Equal for recipes in large bowl until fluffy.
- Beat in eggs, egg whites and corn starch.
- Mix in sour cream and vanilla until well blended.
- Pour mixture into crust in pan.
- Place cheese cake in roasting pan on oven rack.
- Add 1 inch hot water to the roasting pan.
- Bake in preheated 350° oven just until set in the center, about 45-60 minutes.
- Remove cheese cake from roasting pan and sprinkle with reserved crumbs and return to oven.
- Turn oven off and let cheese cake cool in oven with the door ajar for 3 hours.
- Refrigerate 8 hours or overnight.
- Remove side of pan.
- Place cheese cake on serving plate.
- Serve with fresh fruit and strawberry sauce, if desired.
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