Monday, February 9, 2009

A diabetic chocolate cake

This is crazy easy to make and really tastes like cake made with flour and sugar. Actually it tastes BETTER than cake with flour because the almond flour gives it a nice nuttiness. Warning- this is not low fat. In fact the almonds give it a higher fat content. By the way, I've signed up for another race. I'm running across the Golden Gate Bridge March 29 at the Presidio 10K (working my way up to 10 miles).

1/2 cup almond Flour
2 tablespoons Cocoa Powder
1/2 teaspoon Baking Powder
10 Packets Splenda or 1/4 cup of Splenda that is made to be used in the same proportion as sugar
1/4 cup (4 tablespoons) Melted Butter
2 tablespoons almond milk or water
2 Eggs
1/2 teaspoon vanilla

In 2-Cup Pyrex baking dish blend well flour, cocoa, baking powder, and splenda. Add water, melted butter and egg. Blend thoroughly with fork. Cover with plastic wrap (To vent, cut small slit in center of plastic wrap). Microwave on high 2 minutes or until knife comes out clean. If still wet just keep microwaving an additional 30 seconds.

Carbs per serving: 5.5g Carbs 2g Fiber 1g Sugar

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