Low Carb Bakewell, attempt 1:

For this we decided to try and make our own recipe based on a current one. I am not going to go into details yet as the recipe still needs to be perfected.

The basic things that we did were change the jam for fruit (frozen mixed berries), change the flour for ground almonds and change the sugar to sweetener.

The final taste of the Bakewell was actually really nice although there were the following amendments that we want to make before releasing our new recipe:

1)      Change the frozen fruit to fresh fruit, think this will give better taste and it will last longer.

2)      Change the quantity of almond essence, I followed the recipe whilst when Katie makes a Bakewell she “pours it in” so hopefully this will also add to the flavour.

3)      Add a tiny bit more sweetener to the sponge section.

4)      Cook the base longer – The base was a bit soft and a bit think so it didn’t hold together as well as we would have like

5)      Better spread of fruit – Wasn’t covering the full base sufficiently this will be rectified by

6)      Cook in a smaller tin – If we cook in a smaller tin the base will be thicker and the fruit will cover the base better.

The carbs in this were nice and low, a little from the sweetener (only 5 tea spoons in whole thing), the fruit (150g – 15g carbs and the almond extract, although net carbs from the almond extract was 0g. We had it with double cream and however the above will add flavour and not have too much of an impact on the carbs. We got 15 slices which was more than was required to keep it to a sensible carb level. So hopefully next time it will work out perfectly and we can have an even better Bakewell. I really think that it could be just as nice as the real thing if we get the cooking and the ratios right and not have net carbs that are that high at all.

Hopefully I can do attempt 2 soon to celebrate losing 100lbs. Not far to go now.