Sat, Mar-10-12, 15:39
|
|
New Member
Posts: 20
|
|
Plan: Primal, Protein Power
Stats: 170/140/135
BF:25% 10% 7%
Progress: 86%
Location: California, USA
|
|
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
|