Snacks> small handful almonds, SoBe, coconut pound cake w/blueberries, 1 Ezekial toast w/pb&j (s/c=7/3)
Supper> 2oz low-carb penne, beef tips in gravy, 1/3c squash w/butter (s/c=2/2)
Total s/c for today - 9/6
Coconut Cake(Adapted recipe from an adapted recipe from LowCarbFriends)
1Tbsp sour cream, heaping
4oz. cream cheese
1 stick butter
2tsp vanilla1c water
1/2c lemon juice
1 & 1/2c coconut flour
1tsp baking powder2tsp chia seeds
Cream butter, sour cream, cream cheese and xylitol. Add eggs one at a time, beating each in completely. Stir in lemon juice, water and vanilla. Combine coconut flour,chia seeds and baking powder in another bowl. Add half of the coconut flour to the wet mixture and mix well before adding the remainder. Pour into greased pan of choice and bake for 40mns at 350degrees, checking with a knife for doneness. Refrigerate leftovers.
*I used an 8" round springform pan and cut into 12 servings.. I agree with other comments that it tastes better once it's chilled. This has been good as a coffee cake, especially with a Tbsp of unsweetened blueberries on top.