Three Minute Chocolate Cake
 

Tried this yesterday and it was quick and quite good ... :thup:

1/4 cup almond flour ( I only had ground almonds, so used that)
1T Cocoa powder
1/4 t baking powder
4-5 packets Splenda

2T melted butter
1T water, or SF syrup ( I used DaVinci choc)
1 egg

In a 2 cup pyrex measuring cup, mix all the dry ingredients. Mix the melted butter with the egg and the SF syrup ~ add to the dry ingredients. Mix thoroughly. Cover with plastic wrap ... make small slit in wrap, with a knife to vent. Microwave on high for about 1 minute, 10 sec. Adjust as needed for your micro. When it comes out it looks a bit wet, but drys as it cools. ( I do not have a two cup measure, so I pit it in two little glass bowls, and it worked fine)

You can eat warm like a custard with whipped cream ( I added a few diced strawberries) or let it cool completely and frost with low carb icing of your choice.

Hope I am not repeating something already posted, but I can't recall ever seeing it here. Hope you enjoy it.

This sounds great! Thanks for posting it. :)

I put in my recipe software and here's the nutrition info it calculated:

473 Calories; 45g Fat (79.4% calories from fat); 16g Protein; 10g Carbohydrate; 4g Dietary Fiber; 249mg Cholesterol; 417mg Sodium.

:yum: MMMMMmmmmmmmmmmmm....... Will try it tomorrow!!!!!

Thanks!!!!

I just made this and it was pretty darn good, although I should have whipped some cream to go on top. I used ground almonds from the store, 4 packets of Splenda, and some marshmallow syrup instead of the water.

In fact, I just sent the recipe to my brother!

Marshmallow syrup? Isn't that full of sugar? I've never heard of marshmallow syrup. Is that the same as Marshmallow cream?

One T of natural peanut butter in the mix is a good variation as well.

I made this to have with my morning coffee. What a nice change it was. Thank you very much for posting this. It will get alot of use in my home.

Angel

It's a great cake! I like to use sour cream in place of some of the butter. It decreases the calorie count and gives the cake a more devil's food character. See:

http://forum.lowcarber.org/showthread.php?t=153934

I made this tonight but used pecans instead of almonds - lower carb count!

Hubby and son and I all loved it and licked our bowls clean ;)

I've been grinding up my own pecans but I think I'll buy some pecan flour as the home-ground method makes for a "grittier" texture, not fine like you'd purchase in flour form. I use pecans for anything calling for almonds...for 1cup, there are 4 carbs (+/-) compared to almond's 12 (+/-). That's a pretty big difference! :-)

I'm going to try the other variations of this later next week. The vanilla and the pumpkin. Yummy!

How do you know that pecan flour has only 4 carbs per cup? What resource did you find that told you that? I have Atkins carb count book, and it says that pecans have more carbs than almonds.... please let me know. Thanks!

Hi :-)

Looking on the packages and in fitday. Subtracting the fiber you get the 4 carbs per cup.

I buy 6 ounce (1.5 cups) packages (whole nuts) which have a total of 6 carbs for the whole package (24 carbs, 18 fiber). This yields 1.25 cups of "flour." So, in essence, I guess it's closer to 5 carbs, but still, less than almonds.


Here's the exact info from fitday.com.

Almonds, roasted: (unroasted is a difference of less than .5 carbs)
1 cup
Total Carbohydrate 27.76g
Dietary Fiber 16.49g
(this is a net carb count of 11.27)

Pecans
1 cup
Total Carbohydrate 14.97g
Dietary Fiber 10.37g
(this is a net carb count of 4.6)


I was looking for nuts in the store one day and looked at the info on ALL the nuts they had. Pecans were, by far, the lowest carbs. I detest nuts and especially tree nuts but you have to do what you have to do when you're LC'ing! lol.

Wow. Thanks for the info! I just made my own pecan flour yesterday. I recently bought the Ultimate Chopper which ground them into a very fine powder. I tried making the cake with that instead and it was just as scrumptious!

GeoUSA...... Thanks for that idea. I liked the added flavor the PB gave. Very good.

Angel

welp I tried it and it was really good. Thanks for the recipe.

WOW.. I got to try this one too..
Thaks for sharing

I've made a version of this form another website where it's referred to as instant cake - I find that adding a tablespoon of cream helps to keep it moist.

You can also use this as a basis for an instant bread - i.e. minus all the sweet stuff

Land-O-Lakes makes a zero carb heavy whip cream in a can. Went great on top.. :yum:

Angel

You know, when I was having this I was thinking the same thing Angel. I didn't buy any though.

WOW. I used SF Davinci caramel syrup in place of the water or chocolate syrup, and did 1/2 butter and 1/2 sour cream. Very moist like devil's food cake. I added a bit of whipping cream to the top. YUM! It's the first time I've used almond flour and I am impressed!

cake ^-^
 

the first time i made this it flopped...literally, it didnt rise at all. im not sure what i did wrong, i made it in a pyrex bowl though. the second time i substituted da vinci syrup for water, pecan meal for almond flour and threw in a few chopped pecans too, and made it in the pyrex cup. omg! this time it tasted like cake! my hubby loved it and he is very picky about anything low-carb i make.
i really like the taste the pecan meal gives it, plus thats less carbs.
i vowed never to make any microwave recipes after the mock danish but this is great! next time ill frost it and make 2 cakes, bring one to work cause my break room is ALWAYS filled with goodies people bake and this will help me deal with the temptation lol! :p

hmmmmm..... I wonder if the first time you might have forgotten the baking powder or the egg. I make mine with the almond flour and it turns out perfect everytime. It rises nicely. Or maybe you didn't cook it long enough? I bet it would taste great with the pecan meal. I think I'll give that wing next time. If you make your cake ahead of time for the next day, make sure you wrap it up well with plastic wrap as this cake dries out quickly and becomes very brittle like chalk.

*YUM* Can't wait to try it :)

Replacing half of the almond flour with Carbquik results in a lighter, fluffier cake. I like the nutrition the almond flour adds, so I have not replaced it all. A few times I have forgotten the baking powder and the results are dense and more like a brownie. I'm not sure I would do this intentionally, but I find the resulting brownie is still edible (especially with sugar free ice cream)!

Wow! My sister's birthday is coming up in a couple of weeks and I was wondering what I was going to do this year in place of a cake. I am going to make it this weekend and if my family give me the OK (Which I am sure they will) I will make this for her birthday. Thanks!

Delish!!!! Thanks! :wave:

thanks, sounds great........ :yum:

I did a breakfast version of this (felt like something sweet)..used almond meal, egg, pulp of one passionfruit, sweetener, and used cottage cheese instead of cream or butter.
Works well...I plan to do an orange/amond flavor one next. Or put bits of pineapple in.

So there are numerous variations on this theme. The nut meals are a godsend.

Val

Good suggestion, Val. We love the orange flavor and make it using Orange/Vanilla whey powder. Since there is no cocoa powder, we just make that up with extra almond flour or Carbquik. It looks like a fancy dessert with smallish chunks of almonds and an orange slice on top.

If you love orange and almond, then add grated orange rind in the mix, and a touch of almond essence/flavouring (the almond meal doesn't have a strong flavour IMO)

We can't get Carbquick over here...I am wondering what on earth chemical thing they do to the wheat to make it low carb?? Their web site doesn't really tell you. With my horror of processed flour anyway, the mind boggles. It is bad enough using Splenda or Xylitol...!!

Val