Recipe from: 3 MINUTE CHOCOLATE CAKE - Linda's Low Carb Menus & Recipes
I replace the butter with coconut oil, and the splenda with stevia. You could probably replace the almond meal with coconut flour too, though it may turn out drier. It's delicious and an easy way to get 2TB of coconut oil in.3 MINUTE CHOCOLATE CAKE
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. 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.



LinkBack URL
About LinkBacks

Reply With Quote



