LOW SODIUM AIR FRYER POUND CAKE RECIPE
144 mg sodium in the whole cake. Great for strawberry shortcake. Easy to make. Helps lower daily consumption.
link to all my LOW SODIUM COOKING COURSES.
#lowsodium #hearthealth #healthyheart #hearthealthy #lowsodiumdiet #lowsaltdiet #lowsodiumfood #lowsaltfood #lowsodiumrecipe #lowsodiumrecipes #lowsaltrecipe #lowsaltrecipes #CHF #congestiveheartfailure #lowsodium #lowsalt #lowsodiumcake #lowsodiumsnack #lowsodiumcakerecipe #lowsodiumpoundcake
The Delicious Keto Cake Recipe by Dr.Berg & Karen Berg
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If you love cake, here's an incredible recipe for the Keto-Friendly Coconut Pecan Cake.
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* At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them.
Dr. Eric Berg DC Bio:
Dr. Berg, age 56, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
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Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
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Keto Vanilla Pound Cake | Sugar Free | Diabetic Friendly Dessert
In this video, I'm making a soft and moist vanilla pound cake which is totally sugar free and carbless. This cake is keto approved and if you're on the keto diet, you will absolutely enjoy this cake without missing your favorite comfort desserts. I'm using a good quality vanilla and yes, this cake requires a full tablespoon of it to bring out the vanilla flavors. Make this keto cake at home rather than the expensive specialty stores and you will be saving a lot and can enjoy cake anytime.
#keto #vanilla #poundcake #sugarfree #carbless #ketodesserts #ketocake #diabeticfriendly #cake
Keto Vanilla Cake Recipe
1 1/4 cup (114g) almond flour
1 tsp baking powder
1/4 tsp salt
60g butter
115g cream cheese
75g monk fruit sweetener (powdered)
1/4 cup (70g) yogurt
1 tbsp vanilla extract
bake at 175c/350F for 35-45 mins
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A Dessert a Diabetic can Love! - Chocolate Cake for diabetics
In this video Dennis Pollock shares a recipe for a great tasting dessert which is quick, easy, and best of all, low in carbs. Who ever thought that chocolate cake could be back on the menu? Amazingly, for many type 2 diabetics, it can! If you thought being diabetic meant you could never taste anything sweet again in your lifetime, think again!
Recipe for Chocolate Cake in-a-mug:
In a bowl mix the following ingredients:
- 1 egg
- 1 Tbsp almond flour
- 1 Tbsp coconut flour
- 1 Tbsp cocoa (non-sweetened)
- 1.5 Tbsp Olive Oil
- 2 shakes of salt
- 1 Tbsp stevia
- 1 heaping tsp of sour cream
- 1/2 tsp of baking powder
Stir thoroughly until smooth
Add a handful of almonds and stir some more
Transfer the mixture into a large mug sprayed with cooking spray
Bake in microwave for 90 seconds
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Diabetes Friendly (Sugar Free) Cake Recipe!
Berry chiffon cake recipe:
Chiffon Dry Ingredients:
-1 ½ cups cake flour (200g)
-½ cup monk fruit sweetener
-1 tsp baking powder
-½ tsp salt
-½ tsp cream of tartar
Chiffon Wet Ingredients:
-6 egg yolks
-6 egg whites
-⅓ cup vegetable oil
-¼ cup water
-1 tsp vanilla bean paste or extract
Frosting Ingredients:
-4 oz Cream Cheese (softened)
-2 tbsp Unsalted Butter (softened)
-4 tbsp blended monk fruit sweetener
-1 tsp vanilla bean paste or extract
-Blended dehydrated fruits (Optional)
Whipped Cream Ingredients:
-1 cup of heavy whipping cream
-1 tsp vanilla bean paste or extract
-3 tbsp blended monk fruit sweetener
Instructions:
1. Preheat your oven to 350 degrees Fahrenheit.
2. Add the egg yolks, vegetable oil, water, vanilla, salt, and half of the monk fruit sweetener to a large mixing bowl. Whisk well to combine. (The remaining half of the monk fruit sweetener will be used for the egg whites)
3. Sift the cake flour and baking powder into the egg yolk mixture in three increments. Fold after each addition until well combined. Avoid over mixing.
4. Add the egg whites and cream of tartar to a large mixing bowl. Beat on medium high speed while gradually adding the remaining half of the monk fruit. Beat until stiff peaks form.
5. Add half the beaten egg whites to the egg yolk mixture. Fold gently to combine then add the remaining half. Fold gently again to avoid deflating the batter. The batter should be light, airy, and fluffy.
6. Brush melted butter onto your cake pans, add parchment paper to the bottom and sides, and brush the butter on again.
7. Pour the batter into the pans and fill up until 3/4 full.
8. Bake for 30 to 40 minutes. Your baking time will depend on how big or small your pans are.
9. While the cakes are baking, prepare the whipped cream. Whip the heavy whipping cream until it is light and fluffy, add in the rest of the ingredients and whip until well combined.
10. Remove the cakes from the oven and let them cool.
11. As the cake cools, begin making the cream cheese frosting. Whip together the room temperature cream cheese and butter until light and fluffy. Add in the other ingredients until well combined. If using dehydrated fruit powder, make sure to sift out the seeds.
12. Assemble the cake.
13. Keep the cake in the fridge for up to 4 days or enjoy immediately!
Diabetic Lemon Pound Cake Part 2
I baked a lemon pound cake from scratch that happens to be Diabetic friendly Here is 2nd video
Ingredients:
1/4 cup butter, softened
3/4 cup sugar
3 large eggs
2 Tbsp canola oil
2 Tbsp lemon juice
2 tsp grated lemon zest
1 tsp vanilla extract
2 Tbsp poppy seeds (optional)
1-1/2 cups all-purpose flour
2-1/2 tsp baking powder
3/4 tsp salt
1 cup fat-free vanilla Greek yogurt
Directions:
Preheat oven to 350°. Coat a 9x5-in. loaf pan with cooking spray.
In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in oil, lemon juice, zest and vanilla.
In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined.
Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Recipe From Kitchen Everything
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