NANCY'S LOWER FAT 3 MINUTE CAKE
1 egg
3 tablespoons water *
1/2 teaspoon oil
1/4 teaspoon vanilla, or other flavoring
1/8-1/4 cup granular Splenda or equivalent liquid Splenda *
2 tablespoons almond flour
2 tablespoons flax meal
1/3 cup plain or vanilla whey protein powder (1 scoop)
1/4 teaspoon baking powder
1/8 teaspoon salt
Blend the wet ingredients in a 2 cup glass measuring cup with a whisk. Stir in the dry ingredients, mixing very well. Let stand 1 minute, stir again and scrape down the sides of the cup. Cover the cup with plastic wrap or a small plate and microwave on HIGH 1 1/2 minutes or until the cake looks done and is firm to the touch.
Makes 2 servings
Can be frozen
* Nancy says to fill the measuring spoon nearly to overflowing with water each time. She also uses plain whey protein powder. If you use vanilla whey, use only 1/8 cup of sweetener.
With granular Splenda:
Per Serving: 186 Calories; 11g Fat; 17g Protein; 8g Carbohydrate; 2.5g Dietary Fiber; 5.5g Net Carbs
With liquid Splenda:
Per Serving: 174 Calories; 11g Fat; 17g Protein; 5g Carbohydrate; 2.5g Dietary Fiber; 2.5g Net Carbs
My friend, Nancy, came up with this lower fat version of her 3 Minute Vanilla Cake. She's a long time low carber like me and has been in maintenance nearly as long as I have. She has recently had to cut way back on the amount of fat she eats due to a stomach condition. This recipe has about half the fat and calories of her original version.
This didn't come out looking very pretty but it tastes good. Mine had a big hole in the bottom. Don't use a smaller measuring cup to make this. As it cooks in the microwave, it will rise almost to the top of the cup and then will sink back down a bit as it cools.
