This light cake is incredibly low in carbs, containing only 1.5g bioavailable carbohydrates per serving.

Ingredients

• 2 cups hazelnuts
• 3 large eggs, separated
• 1/4 cup ThickenThin not/Cereal thickener
• Sweetener equivalent to 3/4 cup sugar
• 2 teaspoons instant coffee
• Pinch salt
• 1/2 cup water

   

Directions

Makes 1 8-inch cake.

Coat an 8-inch cake pan with non-stick spray. Preheat oven to 350° F.

1. Spread nuts out on a baking sheet and toast in the oven for about 10 minutes. Cool, then grind in the food processor being careful to stop before they become oily.

2. Using a hand-held or stand mixer, combine the egg yolks, ThickenThin not/Cereal thickener, sweetener, coffee, and salt. Add water, then the ground nuts.

3. In a clean bowl and with clean beaters whip the egg whites until soft peaks form. Fold into the nut mixture, turn into prepared pan and bake for about 20 minutes or until the top springs back when pressed lightly.

4. Cool on a rack. Store, covered with plastic wrap.

Note: You can whip the egg whites first in a separate bowl before mixing the remaining ingredients. If you do this, add a pinch of ThickenThin not/Sugar thickener to stabilize them, or work very fast.

Nutrition

Nutrition* (per serving based on 8 servings, as calculated by Mastercook): 119 calories; 10g fat; 3g carbs (of which 1.5g is fiber); 6g protein.

*based on no-calorie sweetener