Diabetic German Chocolate Cake Recipes

SUGAR FREE GERMAN CHOCOLATE CAKE

Sugar Free German Chocolate Cake image

Make the perfect dessert that they will probably love to eat! This is the recipe for how to make Sugar Free German Chocolate Cake.

Provided by SFD

Categories Dessert

Time 1h

Number Of Ingredients 10

Ingredients

2 1/2 cups Flour (Please use cake flour.)
1 tsp Baking Soda
1 tsp Salt
1 cup Butter (softened to room temperature)
2 cups Splenda (Please use a granular sugar alternative that measures 1:1 with sugar in volume for best results)
4 ounces Unsweetened Baking Chocolate (chopped)
25 tsp Water (1/2 cup plus 1 tsp)
1 tsp Vanilla Extract
5 Eggs (Seperated)
1 cup Buttermilk (see post for alternatives)

Steps:

Start by prepping your cake pans well for nonstick (I use two methods for this- parchment paper cut to size and grease or spray over it) and preheat your oven to 325.
Sift or whisk together the flour, baking soda and salt. Set this bowl aside.
Next, we will melt together the unsweetened chocolate with the water. You can do this in a microwave (stopping to stir every 30 seconds until melted) or over a low heat on the stove (stirring continuously).
In a mixing bowl, cream together the sugar alternative the butter. Set the mixer on low and add the egg yolks, one at a time, mixing between additions. Then add the vanilla extract to the bowl. Next we will add the cooled melted chocolate mixture and the flour mixture adding half of each at a time, alternating additions, and mixing between additions. (ie. 1/2 chocolate, mix, 1/2 flour, mix, repeat). Then you can add the buttermilk and mix gently.
For the next step, we will need clean mixer beaters and a new mixing bowl. Using a hand mixer is one way to get around having to find an additional bowl to fit your stand mixer. This is where we will beat the egg whites until they form stiff peaks. Then, folks these stiff peaked egg whites into the bowl with the cake batter.
Bake this cake for 28-30 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 271 kcal, Carbohydrate 19 g, Protein 6 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 95 mg, Sodium 414 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

DIABETIC GERMAN CHOCOLATE CAKE ICING

Diabetic German Chocolate Cake Icing image

YES YOU CAN! This icing is my absolute FAVE!This recipe came from my second mom & hair-do fairy godmother. Marline. My mom makes the "regular" kind and when Splenda came up with the brown sugar substitute and I learned to make diabetic sweetened condensed milk (recipe#143017) I decided to try to make it "unleaded". Hope it turns out to your liking. Try it with some of the other low-sugar chocolate cakes here at Zaar and let me know what you think!

Provided by Redneck Epicurean

Categories Dessert

Time 25m

Yield 1 large batch

Number Of Ingredients 6

Ingredients

28 ounces sweetened condensed milk (I recommend my recipe for diabetic SCM #143017-double the recipe)
1/2 cup butter
1 1/2 cups unsweetened coconut
1/4 cup Splenda brown sugar blend
1 teaspoon vanilla
1 1/2 cups chopped pecans

Steps:

Place everything except the coconuts and pecans in a heavy 3-quart saucepan.
Bring to a boil over med-low heat. Cook, stirring constantly, 3-5 minutes or until pudding-like in consistency.
Remove from heat and stir in coconut and pecans.
Will frost a 9x13 cake with a bit left over if you're frugal with the frosting.
NOTE: If you would like to make this with "real" sugar, sub in 2 cans "commercial sweetened condensed milk and 1/2 cup "regular" brown sugar.

Nutrition Facts : Calories 6939.5, Fat 498.7, SaturatedFat 307, Cholesterol 513.9, Sodium 1950.3, Carbohydrate 582.3, Fiber 71.2, Sugar 485.9, Protein 102.2

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