Hi,
I have to be the voice of dissent here; sorry.

I've tried this and also tried the 2 minute brownie made with 1/2 carbquik and 1/2 SF syrup and it is MUCH better...

http://forum.lowcarber.org/showthre...ghlight=brownie

The brownie comes out just like a real cake...I thought this was "different"....

Just my two cents,
bob

Just curious -- for those of you who have entered the recipe in mastercook or another app.. What is the rest of the nutritional breakdown for this recipe? I don't 'low-carb', but I look for recipes for my husband who does. For me, I need to know calories/P/C/F - anyone have that info for the base recipe (minus the curd?)..

Just thought I would let folks know this works great sweetened with a prinkle or two of stevia. I also like sprinkling coconut on top and undercooking the cake just a little so it is super moist and has a custardy like texture. I have been eating an entire cake for lunch (with whipped cream) for a while now.

Rob. This is fantastic. It is not too sweet and hits the spot. I used the entire egg for the lemon curd. Next time (and believe me there will be a next time) I will use just the yolk. Great job!

rob my lemon curd was a complete flop i think i blasted it too long it turned into something resembling scrambled eggs lol but the cake was lovely

may

I used Rosemarry's muffin variation on page 3 and let me tell you............................. Delicious! My vannilla leaked out all over the cupboard so I added some unsweetened cocoa, they are fantastic. the closest thing to sliced bread since I started lc months ago.

When I ran this through my diet power program this is the breakdown I came up with.

1215 calories
22 grams of carbs
115g of fat
34g of protein

This seems to be alot of calories to me.

1223 Calories; 113g Fat (80.0% calories from fat); 37g Protein; 26g Carbohydrate; 12g Dietary Fiber; 771mg Cholesterol; 872mg Sodium. Exchanges: 2 Grain(Starch); 5 Lean Meat; 0 Fruit; 20 Fat; 1/2 Other Carbohydrates.

Results out of MasterCook, from the original recipe way back on page 1, and assuming Splenda granular for the sweeteners.

Yep, that's a lot of calories (and it's for the whole recipe). It's supposed to make more than 1 serving though. A lot of people were getting multiple slices from this.

Can the almond meal be replaced with Carbquik - or maybe 1/2 Carbquik & 1/2 almond meal?

OK< just made this (twice, lol...first batch I accidently used baking SODA....oh, ugh...don't try it) And it's very good. Didn't have lemon, so I'm having the half recipe (page 1) with LC Nutella slatered on the top..very decadent,

Judy

i have not made this yet but will still get to make it afterwhile. sue

Rob, thanks bunches for this recipe, tried it, didn't expect anything this quickly made could be so yummy.


Rosemary, thank you also for your addition to the recipe, helps when you just want to make a smaller batch.

This was a really nice treat, I'm thinking of using it as my bread recipe by deleting the sweetening ingredients. Who needs an oven. Get thee out of the kitchen in under five minutes and I'm one happy lady.

Again, Rob, can't thank you enough.

thank you so much for this cake receipe. i was depressed and about to fall off the wagon, but i
tried this and it was real comfort food. just what i needed at that time.

This sure like my kind of cake.

I made this cake today and I really liked it. The cake was very similar to other almond flour cakes I made previously. However, it was very convenient to find a single serving version that can be baked in the microwave oven. Now I can have some cake when I don't want to make a large one that will take me a week to eat.

I used the halved proportions that were posted at the beginning of the thread. Also, since I don't like the aftertaste of Stevia, I used about 2/3 Stevia and 1/3 sugar. Since I want to keep this recipe, I rewrote it more clearly for my records. Here it is:

-----

Mini Almond Flour Cake with Lemon Curd


For the cake:

2 tbs melted butter
1 egg
1/4 tsp vanilla extract
1 tsp sugar
1/8 tsp stevia

Mix well then add:

1/3 cup almond flour
1/4 tsp baking powder

Mix well, pour into small bowl, and microwave on high for 2 minutes.

-----

For the lemon curd:

1 egg
1 tbs freshly squeezed lemon juice with zest
1 tsp sugar
1/8 tsp stevia
1 oz melted butter

Mix in a small pan. Heat on low, stirring constantly, until it begins to thicken. Spread on top of cake.

-----

Some people will thing it is not sweet enough. Even since I started low carbing I have become more sensitive to sweetness, so it is sweet enough for me, even though I know it would not have been sweet enough before my low carb diet.

The lemon curd was basically a custard. Since I made custard quite a few times before, I made it on top of the oven. And yes, shirea, if you cook a custard too long it will become scrambled eggs. With experience you will learn when it is the right time to remove it from the heat; don't worry.

Even with the sugar, this is the nutritional information of the cake and the curd thanks to FitDay:

738 calories
68.1 g fat
15.3 g carbs
23.4 g protein