| Yield | |
|---|---|
| Prep Time | 5 minutes |
| Low Carb Recipes | Desserts |
Summary
Description
This could serve at least 2 people, maybe three. Folks have frosted it with cream cheese, twist, pudding, whipped cream, LC ice cream, etc. We had ours plain with ice cream. Very yummy indeed.
Ingredients
- 1⁄4 c almond flour
- 1 T cocoa powder
- 1⁄4 t Baking Powder
- 5 pk Splenda
- 1 T sf syrup
- 1 Egg
- 2 T Melted Butter
Instructions
In a 2 Cup Pyrex measuring cup, blend all dry ingredients. Add SF Syrup (or water instead), melted butter and egg...mix throughly. Cover with plastic wrap (To vent, cut small slit in center of plastic wrap.) Microwave on high for about 1 minute (I microwaved for 1 minute 10 seconds...you need to adjust as you think is right). When this comes out of the microwave, it looks a bit wet but drys as it cools.
Cool a bit, eat warm with whipped cream or cool completely to ice cake.
Notes
You can vary the Almond flour base much like the OMM.
Nutritionals provided for 1/2 total cake. Pictured with 2 scoops Carbsmart Chocolate - just like a birthday party!
Base
I've found that I like this better when I vary the base from Almond Flour; that version tastes good, but there is a "nutty" flavor I don't care for as much. I've used Carbquik with this (omit Baking Soda) and Coconut Flour (adding a couple T. of cream and a little more butter to counter CF's tendency toward dryness). With some LC icecream on top, it's a very nice treat.
