GLAZED MICROWAVE POUNDCAKE
1/4 cup almond flour (3/4 ounce)
2 tablespoons granular Splenda or equivalent liquid Splenda
1 tablespoon butter, softened
2 tablespoons sour cream *
1 egg
1/2 teaspoon vanilla *
1/4 teaspoon almond extract
1 teaspoon baking powder
Pinch salt (see my comments below)
Mix everything well in a greased small microwaveable bowl. Microwave on HIGH 2 minutes or until the cake is set in the center.
* Kimmy's recipe called for cream cheese but I didn't have any on hand. Kimmy used 1 teaspoon of vanilla but that seemed like a lot for an individual cake so I cut back on it.
Makes 1-2 servings
CHOCOLATE GLAZE:
1 tablespoon coconut oil or melted butter
2 teaspoons cocoa
1/4 teaspoon vanilla
2 1/2 teaspoons spoonable Truvia, or to taste *
Few grains of salt
Mix the glaze ingredients in a custard dish then heat in the microwave just until they come to a simmer, about 1 minute. Whisk well and pour over the cooled cake. Chill or freeze the cake until the glaze has set.
* I ran the Truvia through my coffee grinder to powderize it.
With granular Splenda:
Per Cake: 550 Calories; 51g Fat; 14g Protein; 14g Carbohydrate; 5g Dietary Fiber; 9g Net Carbs
Per 1/2 Cake: 275 Calories; 25g Fat; 7g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
With liquid Splenda:
Per Cake: 538 Calories; 51g Fat; 14g Protein; 11g Carbohydrate; 5g Dietary Fiber; 6g Net Carbs
Per 1/2 Cake: 269 Calories; 25g Fat; 7g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
This is a tweak of Kimmy's recipe that's posted at Low Carb Friends. As I noted, I didn't have any cream cheese but I had a tiny bit of sour cream that needed to be used up. I also wanted to put a chocolate glaze over my cake so I decided to make mine sort chocolate-cherry flavored by using almond extract in the cake. My cake didn't seem quite done after 2 minutes so I inverted it onto a little plate and microwaved it for another minute. I think that was a little too long because my cake came out a bit dry and chewy. It's not easy to tell when a microwave cake or muffin is done. They either come out too soft and eggy or too dry and tough. I would omit the salt next time and maybe use half as much baking powder. The cake was a little too salty with the amounts listed.
Since I made so many changes to Kimmy's recipe, I didn't want her to take the blame for the problems that I had it. So, I changed the name of the receipe. In the end, I think I'd prefer a lemon flavored cake like she made and I wasn't wild about the glaze. The Truvia was a little crunchy and had a bit of a cooling effect. Click the photos to see close-ups.
Here are the counts for the cake without the glaze:
With granular Splenda:
Per Cake: 421 Calories; 37g Fat; 14g Protein; 12g Carbohydrate; 3g Dietary Fiber; 9g Net Carbs
Per 1/2 Cake: 210 Calories; 18g Fat; 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
With liquid Splenda:
Per Cake: 409 Calories; 37g Fat; 14g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
Per 1/2 Cake: 204 Calories; 18g Fat; 7g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
