Your browser is not utilizing JavaScript, used to open some windows. The Low Carb Luxury site utilizes JavaScript for some functions, and you may miss some features by not enabling JavaScript.
Low Carb LuxuryLow Carb Luxury
Welcome to Low Carb Luxury Low Carb Luxury Magazine Shop in the Low Carb Luxury Online Store! Contact Us
The Low Carb Luxury Store


Read LCL Magazine
Product Spotlight
Beginner's Guide
Low Carb Recipes
Lora's Story
Shows and Events
LCL Panel of Experts
Tips, Hints, & Ideas
Site F.A.Q.
Feature Articles
Suggested Reading
Recommended Links

Sign up for the
Low Carb Luxury
Online Magazine

Browse the
LCL CafePress Shop

B2B Areas:

Press and Media
Design & Marketing
Photography Services
Product Submission
Link to Our Site
Advertise With Us
Online Media Kit




[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]

Low Carb Luxury Recipe!
Low Carb Tiramisu


Cake Ingredients:
  • 1/4 cup butter
  • 1/4 cup heavy cream
  • 2 large eggs
  • 3/4 cup Splenda
  • 1/2 cup full-fat soy flour
  • 1 tsp baking powder
  • 1/4 cup whole wheat or oat flour
  • 1/2 tsp. vanilla extract
  • 3/4 cup coffee
  • 1 Tbsp Splenda

Preheat oven to 375°F.
Spray a 13"x9" pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don't underbeat — they should become a pale lemony color.) Gradually beat in the 3/4 cup Splenda and beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.

Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.

In a 1 cup measure, combine coffee and 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.

Topping Ingredients:
  • 16 oz cream cheese
  • 1/3 cup Splenda
  • 1/2 tsp. rum extract
  • 2 cups heavy cream, whipped stiff

Make Topping:
In a large bowl beat the cheese until smooth & creamy. Beat in Splenda and rum extract. In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined. Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.

Makes 18 squares — 6 carbs per square.


Contents copyright © 1999 — 2008 Low Carb Luxury, Inc.   All rights reserved.  Use of this site constitutes your acceptance of our Terms and Conditions.   No reproduction without expressed written consent.  Site Development by:  Accent Design Studios.