I just used granulated Splenda (1 c.). I also used 2 T. Torani sugar-free vanilla syrup in place of the 2 T. of water that they used (the recipe calls for 1/2 c. plus 2 T., so that's where I substituted).
I have made this twice now. The first time I used 1/2 c. flax and the rest almond meal. The second time, I used 1 c. flax, 1/2 c. almond meal, and 1/2 c. soy flour. It's a VERY forgiving recipe - both times were great! I made it into 2 loaves instead of the muffins, the second time (I thought the muffins were a bit dry), and the soy flour made it rise more, as one of the commenters had indicated. My husband said the second batch reminded him of carrot cake. We didn't use the toppings the second time, either, because they weren't even needed.
Both ways were delicious, though!
Edit: for carbs, I figured the second batch was around 44g total, and so I just call it good for both batches. Soy is a bit more carby than almond flour, so using just almond flour and flax would reduce it a bit. Each loaf made about 8 squares, however, (I used bread pans and cut 4 large slices, then halved them down the middle) so that means each slice of "cake" was only 2.75 g or so... well worth the experience, lemme tell ya!
Secondary edit: If you try the dual loaf pan method, I would leave it in the oven (same temp) for about 30-35 minutes.
Edited by: ANASARI at: 5/15/2013 (22:29)
Advice is what we ask for when we already know the answer but wish we didn’t.
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