1/4 cup almond flour
1 Tbsp cocoa powder
1/4 tsp baking powder
5 packets Splenda
3 Tbsp butter
1 Tbsp water
Start by putting the butter into the microwave for about 30 seconds to melt it. While it's melting, in a 2 cup glass Pyrex measuring cup mix together the almond flour, cocoa powder, baking powder, and Splenda. Once the butter is done, add that in as well as the water and egg. Mix well.
The mixture should look - naturally - like a cake batter at this point.
Put plastic wrap across the top of the mixing cup, and make a small slit with a knife to let the steam escape. Microwave for one minute. Remove the plastic wrap carefully so the steam doesn't get you.
The cake is done! It should have the consistency of a moist cake. It will have some air pockets in it. Here are some photos to try to show what the end result is. It does "fluff up" in the microwave.
This is enough for me and my boyfriend to split. That means for each person the nutrition values are:
7.5 total carbs
5.2 net carbs
The Splenda accounts for 2g of carbs - you can easily substitute in other sweetener options to reduce that, depending on what you have a preference for.
You can add whipped cream to the top, or raspberries, or strawberries, or whatever else strikes your fancy. The dish has a slightly nutty flavor to it, because of the almond flour, and it's quite delicious.
Well recommended for a quick fix for that chocolate craving.
|Microwave Low Carb Recipes|
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Microwave Low Carb Recipes - Full Details