(Picture is from original recipe, not mine)
Here's the recipe: http://www.genaw.com/lowcarb/3_minut...late_cake.html
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
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 (note: I didn't bother doing that and it was fine). 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. (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)
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
Thread: 3-minute keto chocolate cake
03-01-2010, 06:59 AM #1
3-minute keto chocolate cake
03-02-2010, 04:33 AM #2
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03-02-2010, 04:42 AM #3
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wow seems like it has a lot of fat per slice, but mmmm looks so nice!Angie....
"For me life is continuously being hungry. The meaning of life is not simply to exist, to survive, but to move ahead, to go up, to achieve, to conquer" - Arnold
POINTS TO REMEMBER - If you can't kill it, grow it, or pick it, you probably shouldn't be eating it!!!
03-02-2010, 07:04 AM #4
03-03-2010, 11:20 AM #5
I doubled the ingredients and made a small pan in the oven.
It came out good. Needed ready whip on the top to help out with the dryness.
A good recipe and keto dessert.
The thing with the fat grams is, people like me who drink a PWO shake that is all protein and no fat, normally have about 30 grams of extra protein during the day. All the meat and everything else I eat is equal in fat and protein, by grams. So a snack like this helps equal out the protein shake I drink by adding a high fat relatively low protein meal.
03-04-2010, 09:06 AM #6
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03-05-2010, 07:57 AM #7
i tried this with flax seed "flour". Not too fond of the texture and somewhat of a "seedy" taste? (best way i can describe it). Anyone had flax flour AND almond flour? wondering if almond stuff tastes better. Besides my complaints about the flax flour i have, the recipe is great. looks and feels just like regular cake. definitely let it sit for a while, mine seemed to taste better near room temp."You can't answer every question, but you question every answer."
03-09-2010, 10:14 PM #8
Ive made the second recipe on the page of the link provided twice now. The one with 15gs of fat, no almond flour needed. Make it in the oven and it has been such a nice addition to my keto diet. It comes out like a muffin/poundcake and it is fantastic for me. Serving is more than enough to satisfy the sweet tooth and is just great. Thanks for the recipe
03-17-2010, 01:15 AM #9
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