Low-carb Chocolate Chip Pumpkin Cake
16 servings
6 g carb per serving
2 cup triple-sifted wheat protein isolate (3 g carb)
1/2 tsp cornstarch (sift with and include in the 2-cup total above)
(1.2 g carb)
2 tsp baking powder (0 g?)
1 tsp baking soda (0 g?)
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp ginger
2 cup Erythritol (I counted this as 0 g)
1 tsp zero-carb syrup base (or other equiv. to 2/3 cup sugar)
4 eggs (2.4 g)
1 can pumpkin (35 g)
3/4 cup vegetable oil (0 g)
1 cup All-Bran Extra Fiber Cereal (14 g after fiber)
3/4 cup LC chocolate chips (33 g using preparation method above)
1 cup nuts; chopped (I used walnuts - 8 g after fiber)
Preheat oven to 350 F. Grease and flour a Bundt pan.
Mix together wheat protein isolate, cornstarch, baking powder, soda, salt,
spices, and erythritol. Set aside.
In a large bowl, beat eggs until foamy. Add pumpkin, oil, liquid sweetener,
and All-Bran cereal and mix well. Add dry mixture and stir only until
combined; do not overmix. Stir in chocolate chips and nuts. Pour mix into
Bundt pan.
Bake at 350 F for one hour to one hour and ten minutes.
*** Might need to cover with foil for part of the baking time to avoid
overcooking the top surface.
http://www.diet-forum.com/low-carb/Holiday_baking_experiment_long__REC_included_648667.html
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