It’s SEPTEMBER and Autumn is closing in! You know what THAT means….right?
It means PUMPKIN SPICE SEASON! That’s right….I said it….”Pumpkin Spice Season”. Pumpkin Spice actually has its own season these days, and it is blissful. No doubt about it. Here is what is NOT so blissful. Continue reading
Lemon. It brings so many thoughts and words to my mind. Crisp, Tart, Cool, Fresh, Flavorful, Sweet, Fruity, Citrus, Pretty, Juicy, Zing. These are just a handful of the adjectives to describe “Lemon”. But, there really are NO words to describe lemon in baking…no words for the flavor explosion that lemon gives you when you pop it into your mouth. Instead of looking for words to describe it, you just sit back and enjoy it! Having said that, I present…Sugar-Free Coconut Lemon Cake in a Cup.
I say ALMOST sugar-free because I’ve used Truvia Brown Sugar Blend which has molasses in it, making the sugar and carb count slightly increase. You can save (1) ONE carb by ditching the Truvia, increasing the Xylitol to 1/2 cup and adding
1 tsp. Black Strap Molasses and 1/2 tsp maple extract. It’s only one carb less, but that’s at least //SOMETHING! I use the Truvia out of convenience. Do whatever works for you.
This caramel sauce is delectable in coffee, over my chocolate chip orange sherbet or (hopefully) over the Coconut Lemon Cake in a cup that is cooling in the kitchen right now! I’ll let you know how that tastes after I try it! I’m about to go have it RIGHT NOW!
If you are banting, you probably haven’t had anything sweet or decadent in some time. Especially if you are a very strict banter like me.
So when you have a craving for say, a donut…you are in trouble.
A bavarian creme donut from Dunkin Donuts, as heavenly as it may be, has 41 net carbs. I dont know about you but 25 carbs is my daily allowance. I cant even afford to LOOK at that donut.
Enter….the SOLUTION! Continue reading