If you’re concerned about carbs, it’s best to make your cakes from scratch, where you can better control the carbs by selecting flours that will be absorbed into the bloodstream more slowly and by deciding how much or little refined sugar you wish your recipes to contain. You can also decide to make cakes that do not traditionally contain a lot of flour such as cheesecakes, flourless chocolate cakes, almond cakes and meringue cakes. Splenda or a combination of Splenda and sugar should work well in most of these recipes.

I like pound cakes because they do not require any type of icing. I have used the reduced-sugar cake mixes from Pillsbury served with Splenda-sweetened whipped cream. Frozen whipped topping would do just as well. You could also make one of the sugar-free frosting recipes on my site. They’re fantastic!