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THREE MINUTE CHOCOLATE CAKE |
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Makes
1
serving
Ingredients:
|
1/4 |
C almond flour |
|
1 |
tbsp unsweetened cocoa powder |
|
1/4 |
tsp baking powder |
|
3 |
tbsp plus 1 tsp granulated Splenda |
|
2 |
tbsp butter, melted |
|
1 |
tbsp water |
|
1 |
egg |
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3 |
drops almond or peppermint extract (optional) |
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whipped cream
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Mix the almond flour, cocoa powder, baking
powder and Splenda in a 2-cup glass measuring cup. Stir in
butter, water, egg and extract. Mix well. Scrape
down batter with a rubber spatula.
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Pour batter into a microwaveable glass bowl.
Cover with plastic wrap. Cut a small slit in the center to vent.
Microwave on high 1 minute and 20 seconds.
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Cool slightly. Serve warm with whipped
cream.
(note: this was submitted by a Dispatch reader
from a low-carb cookbook in response to a request for recipes
without wheat, rice, and oats.)
      
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