2 tablespoons butter
1 egg
2 tablespoons water
1/4 cup granular Splenda or equivalent liquid Splenda
1/4 cup golden flax meal (see my update below)
1/4 cup almond flour (1 ounce - see my update below)
1/3 cup vanilla whey protein powder (1 scoop)
1/4 teaspoon baking powder
Pinch salt

Melt the butter in a 2-cup glass measure in the microwave. Add the egg, water and liquid Splenda, if using; mix until well with a fork until blended. If you're using granular Splenda, combine it with the dry ingredients instead of the wet. In a small bowl, mix the remaining ingredients. Pour the dry ingredients into the wet ingredients and stir until combined. Scrape down the batter. Cover the measuring cup with vented plastic wrap and microwave on HIGH for 1 to 1 1/2 minutes until set. Mine came out a little dry after 1 1/2 minutes so next time I'll check it after 1 minute. You may need to run a thin knife around the cake to remove it from the measuring cup.

Makes 2 servings
Can be frozen

With granular Splenda:
Per Serving: 351 Calories; 27g Fat; 20g Protein; 11g Carbohydrate; 5g Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per Serving: 339 Calories; 27g Fat; 20g Protein; 8g Carbohydrate; 5g Dietary Fiber; 3g Net Carbs

This has more of a dense muffin-like consistency than a cake-like texture. It tastes pretty good and could be flavored in different ways with extracts, spices and flavorings. The cake looks pretty small in the photo but half of the cake is about the equivalent of an average size muffin and is quite filling. You could use regular flax meal but it will give the cake an ugly color and a stronger flavor.

UPDATE: I found out from my friend, Nancy, that there was a typo on her recipe. The amount of flax meal and almond flour should have been 2 tablespoons of each, not 1/4 cup. So, today I made another cake using the adjusted amount. Because the batter is much wetter, it did need the full 1 1/2 minutes of cooking. The cake isn't as bread-like as my first one and it came out a little bit lighter and more spongy. It's good either way but I kind of liked the heavy dense version that I made the first time and there's not much difference in the carb count. Here are the counts for the corrected version:

With granular Splenda:
Per Serving: 276 Calories; 21g Fat; 17g Protein; 8g Carbohydrate; 2.5g Dietary Fiber; 5.5g Net Carbs

With liquid Splenda:
Per Serving: 264 Calories; 21g Fat; 17g Protein; 5g Carbohydrate; 2.5g Dietary Fiber; 2.5g Net Carbs

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