This actually makes 2 nice servings. You can make it in what ever shaped container you have. I used a cereal bowl and cut it in half.
TWO MINUTE MICROWAVE COFFEE CAKE
2 tablespoons almond flour, Honeyville
1 tablespoon coconut flour
5 packets truvia or equal to 3 1/2 tbsp sweetener (edited, 6/18/2014)
1/2 teaspoon vanilla
1/4 teaspoon baking powder
1/8 teaspoon salt
1 large egg
1 tablespoon coconut oil (or butter), melted
2 tablespoons kefir (or buttermilk, or just water)
water, (just enough for consistency)
1 1/2 tablespoons almond flour, Honeyville
2 packets Truvia, equal to 1 1/2 tsp sugar (edited, 6/18/2014)
1 teaspoon xylitol
1/2 teaspoon cinnamon
1 tablespoon butter (cold)
In a cereal bowl that is microwaveable, whisk together the first 5 ingredients. Make a well in the center and add egg, melted coconut oil (or butter), kefir (or buttermilk or other liquid), and whisk together briskly until smooth. It will be stiff. Blend in enough water to make a cake batter consistency.
Topping: Blend almond flour, Truvia, xylitol, and cinnamon together in another small bowl. Cut in the butter with a fork or pastry blender until it is crumbly. Spread on top of batter.
Microwave on high for 2 minutes approximately. My microwave is 1000 watts and 2 minutes is perfect. Test for doneness. Cool a minute or two and serve.
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2 servings (Per Serving): 304 Calories; 29g Fat (81.7% calories from fat); 6g Protein; 8g Carbohydrate; 5g Dietary Fiber
NOTES : 3 net carbs per serving
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