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3-minute keto chocolate cake
(Picture is from original recipe, not mine)
Here's the recipe: [url]http://www.genaw.com/lowcarb/3_minute_chocolate_cake.html[/url]
It was tasty and moist. I think it would be better baked rather than microwaved but it satisfies a craving.
1/4 cup almond flour, 1 ounce
1 tablespoon cocoa
1/4 teaspoon baking powder
3 tablespoons plus 1 teaspoon granulated Splenda or equivalent liquid Splenda
2 tablespoons butter, melted
1 tablespoon water
1 egg
Mix the almond flour, cocoa, baking powder and granulated Splenda, if using, in a 2-cup glass measuring cup. Stir in the liquid Splenda, if using, butter, water and egg. Mix well with a spoon or fork. Scrape batter down evenly with a rubber spatula. Cover with plastic wrap and vent by cutting a small slit in center [b](note: I didn't bother doing that and it was fine)[/b]. Microwave on HIGH 1 minute until set but still a little moist on top. I had to do mine for 1 minute 20 seconds. Cool slightly and serve warm topped with whipped cream or cool completely and frost as desired. [b](I did a makeshift frosting with cream cheese, butter, Splenda, vanilla, lemon, and unsweetened shredded coconut because my husband wanted something resembling German chocolate cake)[/b]
Makes 2 servings
Can be frozen
With granular Splenda:
Per Serving: 237 Calories; 22g Fat; 7g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
With liquid Splenda:
Per serving: 227 Calories; 22g Fat; 7g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs