Amaretto Plain Low Carb Loaf Cake Recipes

LITTLE AMARETTO LOAF CAKES

Little Amaretto Loaf Cakes image

Using smaller pans and topping the cakes with amaretto glaze makes these loaves so incredibly moist. -Donna Lamano, Olathe, Kansas

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 4 mini loaves (6 slices each).

Number Of Ingredients 15

Ingredients

4 large eggs
1 cup sugar
1/2 cup water
1/2 cup amaretto
1/2 cup canola oil
1/4 cup butter, melted
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup sliced almonds
GLAZE:
1/2 cup sugar
1/2 cup water
1/4 cup butter, cubed
1/4 cup amaretto

Steps:

Preheat oven to 325°. Grease and flour four 5-3/4x3x2-in. loaf pans., In a large bowl, beat eggs, sugar, water, amaretto, oil and melted butter until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into egg mixture. Stir in almonds., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. , Meanwhile, for glaze, combine sugar, water and butter in a small saucepan; bring to a boil. Cook and stir 3 minutes. Remove from heat; stir in amaretto., Remove cakes from oven; cool in pans on a wire rack 5 minutes. Pour glaze over cakes while in pans; let stand until glaze is absorbed, about 30 minutes. Remove cakes from pans. Store cooled cakes, covered, in refrigerator.

Nutrition Facts : Calories 217 calories, Fat 11g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 188mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

AMARETTO CAKE

Amaretto Cake image

This cake is awesome! My family loves it.

Provided by Shawn

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto

Time 1h30m

Yield 12

Number Of Ingredients 9

Ingredients

1 (18.25 ounce) package yellow cake mix
4 eggs
1 (5.1 ounce) package instant vanilla pudding mix
2 tablespoons amaretto liqueur
½ cup water
½ cup vegetable oil
¼ teaspoon almond extract
½ cup amaretto liqueur
1 cup sifted confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 61.4 g, Cholesterol 62.9 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 479.2 mg, Sugar 43.6 g

LOW CARB CHOCOLATE AMARETTO CHEESECAKE

Low Carb Chocolate Amaretto Cheesecake image

Make and share this Low Carb Chocolate Amaretto Cheesecake recipe from Food.com.

Provided by ORTNmom

Categories Cheesecake

Time 1h10m

Yield 1 cheesecake, 16 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs cream cheese
4 large eggs
3/4 cup Splenda sugar substitute
3/4 cup stevia
8 tablespoons good quality cocoa powder
6 tablespoons zero-calorie sugar-free amaretto syrup (Da Vinci's)
1/2 cup sour cream

Steps:

1. Bring cream cheese and eggs to room temperature.
2. Preheat oven to 400 degrees.
3. Beat cream cheese with hand mixer in large bowl till fluffy.
4. Beat in the eggs one at a time, mixing thoroughly and scraping sides between.
5. Beat in the sour cream, mixing thoroughly.
6. Blend powdered cocoa, splenda and stevia.
7. Beat cocoa mixture into cream cheese mixture, mixing thoroughly.
8. Beat in the amaretto syrup.
Line bottom of 8" springform pan with a circle of parchment paper and place it on a cookie sheet in case of spills. Pour the cheesecake batter into the springform pan. Place on center shelf of oven. Immediately turn the heat down to 350. Bake for 45 - 55 minutes or until knife in the center comes out smoothly. Immediately transfer the cheesecake to the freezer until cool but not frozen. Cover with plastic wrap and let "ripen" in the refrigerator for 1-2 days.

Nutrition Facts : Calories 192.7, Fat 17.6, SaturatedFat 9.7, Cholesterol 97.1, Sodium 160.8, Carbohydrate 6.1, Fiber 0.9, Sugar 3.9, Protein 4.8

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