Italian Walnut Cake Recipe - Low Carb & Healthy

Low carb recipe for Italian Walnut Cake which belongs to the Sweets recipe category.

Ingredients Needed

  1. 12 ounces (340 g) walnuts
  2. cup (100 g) polyol sweetener, divided
  3. 4 eggs
  4. 1 pinch cream of tartar
  5. cup (18 g) Splenda
  6. 2 teaspoons lemon zest
  7. 1 pinch salt
  8. 2 tablespoons (3 g) extra Splenda for topping

Cooking Instructions

Preheat oven to 350F (180C, or gas mark 4).

Spray a 9-inch (23-cm) springform pan with nonstick cooking spray and line the bottom with a circle of baking parchment or a reusable Teflon pan liner.

Put the walnuts in a food processor with the S-blade in place.

Pulse until the nuts are chopped medium-fine.

Add 2 tablespoons (25 g) of the polyol sweetener to the nuts and pulse until nuts are finely ground but not oily.

(Don't overprocess.

You don't want nut butter!) Separate the eggs.

Since even the tiniest speck of egg yolk will cause the whites to stubbornly refuse to whip, do yourself a big favor and separate each one into a small dish or cup before adding the white to the bowl you plan to whip them in! Then, if you break one yolk, you've only messed up that white.

Put the whites in a deep, narrow mixing bowl and put the yolks in a larger mixing bowl.

Add the pinch of cream of tartar to the whites and use an electric mixer (not a blender or food processor!) to whip the egg whites until they stand in stiff peaks.

Set aside.

In a larger bowl, beat the yolks with the rest of the polyol sweetener and the cup (18 g) Splenda until the mixture is pale yellow and very creamy?at least 3 to 4 minutes.

Beat in the lemon zest and the salt.

Stir the ground walnuts into the yolk mixture? you can use the electric mixer, but the mixture will be so thick, I think a spoon is easier.

When that's well combined, use a rubber scraper to gently fold in the egg whites one-third at a time, incorporating each third well before adding the next.

When all the egg whites are folded in, gently pour batter into the prepared pan.

Bake for 45 minutes.

Sprinkle top with the 2 additional tablespoons (3 g) Splenda while the cake is hot and then let cool before serving.

Cut in thin wedges to serve.

Serving Yield

12 servings

Nutrition Information

Each with 9 g protein; 4 g carbohydrate; 1 g dietary fiber; 3 g usable carbs. Carb count does not include polyol sweetener.