Low Carb Recipe Ideas
I recently purchased “The Plant Paradox Book” written by Dr. Gundry. I found the book very interesting and found some recipes at the back of his book. I came across his Low Carb Flourless Chocolate Almond Butter Cake. I am totally impressed with the cake and I know you will enjoy it.
Dr. Gundry recommends us to use “Just Like Sugar” for the sweetener and I do not recommend this product. Mind you this is my taste buds talking, I do not like the after taste, it reminds me so much like Stevia and I have trouble with that product also.
This was the first time I used Just Like Sugar and it even cost me $25 for a 16 oz bag. I wish I hadn’t bought it now but it was recommended by Dr. Gundry and I thought for sure it would work for me.
Other then this little hick up I have made it with erythritol or xylotil and I love this Low Carb Flourless Chocolate, Almond Butter Cake.
One serving of this cake is quite large so I calculated the nutritional factor so this cake is 2 servings.
Well, lets get started and I will show you how to make it!
2 tablespoons unsweetened cocoa powder
2 tablespoons erythritol or xylitol ( I don’t recommend Just Like Sugar)
1/4 teaspoon baking powder
1 large egg
1 tablespoon 35% whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon smooth or crunch almond butter
1 teaspoon butter ( to grease the bowl)
In one bowl add all the dry ingredients, cocoa,sweetener and baking powder. Mix well.
Put all the wet ingredients in another bowl, egg, cream, vanilla and mix well.
Pour the wet ingredients into the dry ingredients, mix well.
Grease your baking bowl on the sides and bottom, I used my soup cups, it is 4 1/2″ in diameter.
Place in microwave and cook for 1 minute and 20 seconds.
Remove from microwave, take a knife and slide around the edge of the cake.
Place on cooling rack.
Serving: 2
Yield: 5.5 net carbs
Stay Healthy and Live Well!
Gayle
