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I adapted this recipe from the late Jennifer Paterson (of "The Two Fat Ladies"). The orginal can be found at http://www.bbc.co.uk/food/recipes/da...ff_10320.shtml
It can be made Induction friendly by substituting the cocoa powder with 2 teaspoons of cinnamon. The taste will be different but it's still good. I didn't put any icing on it, but a little cream cheese type icing wouldn't hurt, of course, adjust the carbs if you add it. Or serve it with a dollop of whipped cream (adjust the carbs accordingly).
J.P.'s cake
4 eggs
1/2 cup Splenda
1 T finely crushed pork rinds
1 T flax seed meal
1 T cocoa powder, unsweetened
(1/3 cup chopped walnuts---only add according to your Atkins phase and adjust the carbs)
Line an 8 inch cake tin with parchment paper. Pre heat your oven to 350.
Separate the egg whites from the yolks.
Add the Splenda to the yolks and beat until thick and the color is a light yellow. Stir in the pork rinds, flax seed meal and cocoa powder. SEt aside.
In another bowl, beat the egg whites until stiff peaks form. Then add to the egg yolk mixture and fold until combined taking care not to deflate the whites.
Pour into the prepared cake tin and bake for about 45 minutes. Cool in the pan then unmold and cool on a rack.
Makes 8 servings at 2 net carbs per serving without the nuts. With nuts it's about 3 grams per serving.
It can be made Induction friendly by substituting the cocoa powder with 2 teaspoons of cinnamon. The taste will be different but it's still good. I didn't put any icing on it, but a little cream cheese type icing wouldn't hurt, of course, adjust the carbs if you add it. Or serve it with a dollop of whipped cream (adjust the carbs accordingly).
J.P.'s cake
4 eggs
1/2 cup Splenda
1 T finely crushed pork rinds
1 T flax seed meal
1 T cocoa powder, unsweetened
(1/3 cup chopped walnuts---only add according to your Atkins phase and adjust the carbs)
Line an 8 inch cake tin with parchment paper. Pre heat your oven to 350.
Separate the egg whites from the yolks.
Add the Splenda to the yolks and beat until thick and the color is a light yellow. Stir in the pork rinds, flax seed meal and cocoa powder. SEt aside.
In another bowl, beat the egg whites until stiff peaks form. Then add to the egg yolk mixture and fold until combined taking care not to deflate the whites.
Pour into the prepared cake tin and bake for about 45 minutes. Cool in the pan then unmold and cool on a rack.
Makes 8 servings at 2 net carbs per serving without the nuts. With nuts it's about 3 grams per serving.