WebSaute for 3-4 minutes per side, then remove from the pan. Add the flour to the pan and whisk it together with the pan drippings. Cook for 1 minute. Carefully add the …
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Cake mix is combined with blackberry wine and blackberry flavored gelatin, then baked in a Bundt pan. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil and blackberry wine. Beat on low speed until blended.
Directions. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.
And, the low carb lemon blueberry pound cake released from the ungreased pan with ease! I was very happy about that. I’ve had trouble with low carb cakes sticking to regular metal pans so I’ve invested in several silicone ones. Cool and Glaze! Finally, cool it on a rack while you make the glaze.
After some zucchini noodles for dinner, it’s the perfect time of year to make sugar-free low carb blackberry cobbler! (You can also make keto blueberry cobbler instead if you have blueberries on hand.) Berries are my go-to fruit to use in low carb dessert recipes.