2 tablespoons almond flour (1/2 ounce)
2 tablespoons flax meal
1/3 cup vanilla whey protein powder *
2 tablespoons PB2 powdered peanut butter *
1/4 teaspoon baking powder
1/8 teaspoon salt *
2 teaspoons granular Splenda or equivalent liquid Splenda, optional *

1 egg
1/4 cup water
1/2 teaspoon oil *
3 tablespoons granular Splenda or equivalent liquid Splenda *
1/4 teaspoon vanilla
1/4 teaspoon peanut butter extract, optional *

In a small bowl, mix the almond flour, flax meal, protein powder, powdered peanut butter, baking powder, salt and Splenda, if using. Set the dry ingredients aside.

In a 2-cup measure, mix the remaining ingredients until well blended. Add the dry ingredients to the to the wet ingredients and stir just until moistened. Scrape down the sides of the cup and let the batter stand 1 minute then stir lightly. Cover the measuring cup with a small dish or plastic wrap. Microwave on HIGH 1 1/2 minutes or until the cake is firm to the touch and doesn't look wet. The cake will probably puff up to the top of the measuring cup while it's cooking but will sink down a bit as it cools.

Makes 2 servings (1/2 cake per serving)

* Nancy used plain, unsweetened protein powder which is why she added a little extra sweetener. If you're using sweetened protein powder you can omit the 2 teaspoons of Splenda. I didn't include them in the carb count. You can find the PB2 powdered peanut butter here. Nancy used roasted peanut oil in hers but any oil would work. I didn't have any peanut butter extract so I left this out when I made mine. Nancy puts in 1/4 teaspoon of salt but I thought it was a little too salty so next time I will cut it back to 1/8 teaspoon or maybe just a pinch of salt. Besides eliminating the 2 teaspoons of Splenda in the dry ingredients, I also cut back the amount of Splenda in the wet mixture by half. Nancy used 6 tablespoons in hers. I think the cake is plenty sweet enough without any more sweetener.

With granular Splenda:
Per Serving: 237 Calories; 12g Fat; 22g Protein; 11.5g Carbohydrate; 3g Dietary Fiber; 8.5g Net Carbs

With liquid Splenda:
Per Serving: 219 Calories; 12g Fat; 22g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

My good friend, Nancy, sent me a jar of PB2 powdered peanut butter for Christmas. She also sent me this recipe which she uses the PB2 in instead of regular peanut butter. This little cake has a nice peanut butter flavor and is lower in fat than if you used regular peanut butter instead of the peanut butter powder. I don't worry about the amount of fat that I eat but Nancy needs to for medical reasons. Below is a photo of the cake cut in half:

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