I am a girl that loves fall. Seriously loves it. But then, this is that special time when we still have summer produce and freshness that we just don't have all year round. This cake is perfect for summer. It is light, sweet and tart. Not heavy and spicy like all the pumpkin spice treats abounding. Since I just produced an entire newsletter of pumpkin spice, I have to admit that ardent lover of all things Autumn that I am, this was perfect today.
I found the adorable little dessert pan on sale at Kohls yesterday. It was 60% off and I got another 30% off over that. For that price, I couldn't resist adding another baking pan to my arsenal of pans. I am so bad. I really have a problem hoarding kitchen gadgets. They even all pass the test of do I love them, and use them? The answer is yes. They make me smile. I just do need a bigger kitchen. This pan is meant for mini pies with an indentation for a scoop of ice cream. I immediately saw it as a cake pan with a little hollow for some berries. It would work both ways. Hint: It is on sale online if you want one.
|The Lemon cake without topping|
The interesting thing about this meal, is that it was a special family we shared with. These dear people have several serious health issues, diabetes and lupus included. The dad is newly diagnosed with diabetes and is not overly enthusiastic about the dietary changes that need to happen. I am still not sure this meal has him convinced, but I am doing my part to help. It is crazy how many people ignore the power of the foods they put into their bodies. (They ignore the destruction bad foods cause too.) Having fed my youngest son through some very serious digestive issues, I know how time consuming special diets can be. But we waste so much time doing stupid things, taking time to prepare good food seems like an obvious choice. I wish.
On to this recipe. Light, delicious and easy to make in any cake pan. Just prettier in mine.
Lemon Blueberry Cake
1/2 cup coconut flour
1/3 cup erythritol blend or equivalent sweetener
1 tsp baking powder
1/3 cup almond milk, unsweetened vanilla or plain
1 egg white
3 tbsp fresh lemon juice
2 tbsp liquid coconut oil or MCT oil
1 tsp lemon extract
1 cup frozen blueberries
1/2 cup water
2 tbsp erythritol blend or equivalent sweetener
2 tsp lemon juice
1/2 tsp lemon zest
In a medium bowl, mix dry ingredients: coconut flour, sweetener and baking powder. In a separate small bowl, combine eggs, lemon juice, oil and extract. Add wet to dry and stir well. Prepare pans with oil. Spoon into cupcake liners, a small round cake pan or baking dish. Bake at 350 for 15 minutes for individual servings, 20-22 for one pan. Let cool 5 minutes before removing from pan.
While cake is baking or cooling, prepare topping. In a small saucepan, combine berries, water, sweetener, juice and zest. Cook over low heat until berries are soft. (5-7 minutes) Mash them with a spoon to release the contents and thicken the sauce. Pour the sauce over servings of the cake.
4: 157 calories 8 net g carb
6: 105 calories 6 net g carb
We had such a nice visit between the families. Unfortunately, they had to leave early because our sweet Miss Em is suffering from her Intracranial Hypertension again. I introduced you to her a long while back, when she was first diagnosed. We now know that is a complication of Lupus. She is scheduled for another brain surgery in just a couple of weeks. Please keep this brave young woman in your prayers. She was feeling too nauseous to eat this dessert tonight. She even has a recipe named after her in the Low Carbing Among Friends Cookbooks. Miss Emily's Cinnamon Tea. It is the perfect time of year for that--especially for those of you who are not tired of pumpkin spice yet.
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