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Old 08-04-2011, 09:19 PM   #1  
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Post Low-carb thickener. Help!

Does anyone know of a low carb thickener for cakes and icings? I want to make a flourless white or yellow cake with coconut icing. I'm trying to avoid using canned coconut (Ancel) in heavy syrup and make my own low carb syrup with shredded coconut. Any ideas would be greatly appreciated.
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Old 08-15-2011, 03:34 AM   #2  
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Smile Maybe helpful!

I am not sure if this is exactly what you are looking for BUT I just made a cake the other day with the main ingredient being CHICKPEAS. I read this and thought it was going to be terrible. I was shocked, all my girlfriends took the recipe home with them. The chickpeas are actually very bland so perfect as a filler.And bonus (for me!) was that it was gluten free. Maybe you could tweak this recipe for what you need?
If not, hold on to it for future - it really is amazing! Also , I just read a few days ago that yogurt cheese may be used as the main ingredient in frosting recipe's. With the mild flavor, it might work well with the coconut? Good luck!

1 1/2 cups semisweet chocolate chips
1 (19 ounce) can garbanzo beans, rinsed and drained
4 eggs
3/4 cup white sugar ( I used splenda instead)
1/2 teaspoon baking powder
1 tablespoon confectioners' sugar for dusting

-Preheat the oven to 350 degrees F (175 degrees C).
-Grease 9 inch round cake pan.
-Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend.
-Place the chocolate chips into a microwave-safe bowl. Cook in the microwave stopping to stir every 20 to 30 seconds. Continue until fully melted.
-Combine all ingredients and mix thoroughly. Transfer the batter to the prepared cake pan.
-Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean.
-Dust with confectioners' sugar just before serving.
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Old 08-15-2011, 03:47 AM   #3  
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You could use unsweetened coconut milk, or coconut cream (check the carb count on the can). They're very thick, even semi-solid when even slightly chilled.

It would be high fat though.

You could also make a chia seed gel. There are recipes online, but when you add water to chia seeds it makes a gel that can be used as a thickener or as a fat replacement. I don't know how well this works, because while I bought the chia seeds, I've not yet tried it.
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Old 08-19-2011, 11:08 PM   #4  
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Arrowroot is a great thickener, but you do have to cook it. I'm not sure if that's what you're looking for or not....
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Old 08-19-2011, 11:43 PM   #5  
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xanthan gum might work, but a little goes a long way Good luck!
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Old 09-10-2011, 03:12 PM   #6  
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Vanilla or chocolate Whey protein

You can also try dry milk, i just found out about this.

Last edited by MacAndEase; 09-10-2011 at 03:49 PM. Reason: Found another substitute.
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