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 or 1 tablespoon coconut oil. I always use coconut oil in mines.
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. Then enjoy.
Here is the nutritional content:
With granular Splenda:
Per Serving: 237 Calories; 22g Fat; 7g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
Here is a link to the original recipe: http://www.genaw.com/lowcarb/3_minute_chocolate_cake.html
The cake is a little bit denser than it would be if you were to use flour, but it is still good. You can probably make some sort of low carb chocolate glaze to go on top of it as well. The only down side is that almond flour is expensive.