In case the last couple of posts confused y'all; I'm still working on the low carb stuff. Despite a couple of days over Christmas/New Year when I went as high as 65g a day and Christmas Day itself with 120g(!) I've been at it hard, so to speak.
The interesting part still is that I'm exercising as much and as hard as before the diet change and I'm not seeing any ill effects. Particularly working on my running at the moment, my speed:effort is improving and my top speed increasing.
This weekend, I'll be taking a look at that low-carb cheesecake recipe and adapting it to being a coffee cake. The good thing from my point of view is that rather than substituting a whole lot of fake sugar for real sugar, I'm using very small quantities of fake sugars (Stevia and Splenda, and no more than 7g total in an 8 portion cake) and relying on the natural flavours and combinations of flavours in the ingredients to provide really good texture and taste - e.g. cinnamon and nuts give a naturally sweet flavoured combination, double cream is naturally quite sweet so doesn't need any sugary additive etc.