There are times in life when you have to eat cake – one of those times is your birthday, right? Does that mean your blood glucose has to get out of whack? Not long ago I would have said, “Yes – yes it does.” Now I’ve found a great recipe for chocolate cake that serves two people – and takes just three minutes to whip up! Perfect for a couple like my husband and myself.
THREE MINUTE CHOCOLATE CAKE
Makes 2 servings – 9 carbs – 4 net carbs
1/4 C. almond flour
1 Tbs. cocoa
1/4 tsp. baking powder
3 Tbs. plus 1 tsp. Splenda
2 Tbs. butter, melted
1 Tbs. water
Mix flour, cocoa, baking powder and Splenda in a 2 cup glass measuring cup. Stir in butter, water and egg. Mix well. Scrape batter down evenly with a rubber spatula. Cover with plastic wrap and vent by cutting a small slit in the center. Microwave on HIGH for 1 minute until set but still a little moist on top. Cool slightly and serve warm with Reddi Whip.
If you are used to eating wedding cake with butter cream frosting, this will probably not taste wonderful to you, but if you’re like most of us and haven’t eaten wedding cake for years – and you avoid sweets as a general rule – you will notice that almond flour has a sort of “mealy” consistency, but if you can get past that, and appreciate that this cake will not cause your blood glucose to spike, you may find yourself yelling YEE-HAW because hey – this is the closest thing to chocolate cake you’ve eaten in a long time!
Almond flour is also much more expensive than all-purpose flour. I rationalize spending the extra money by thinking of how much it cost to buy insulin every month. My Levemir was costing about $400 a month. A small sack of almond flour costs about $7. I won’t eat too many things with it – but once in a while I want some pancakes or waffles – or some chocolate cake for a birthday celebration.
Isn’t it fantastic that we can eat a low carb diet that sometimes includes cocoa – and more to the point, know that our blood glucose will be happy? I’m just so tickled with this discovery!