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I got this cake on the internet, But I modified it and made it very different.
Here is the original recipe:
2- Minute Low Carb English Muffin
Author: Brenda Bennett | Sugar-Free Mom
Nutrition Information
Serves: 2
Serving size: 1/2 slice large or 1 small
Calories: 222
Fat: 19.4g
Saturated fat: 4.4g
Carbohydrates: 4.8g
Sugar: 1.3g
Sodium: 490mg
Fiber: 2.8g
Protein: 8.3g
Cholesterol: 105mg
Recipe type: Breakfast
Prep time: 2 mins
Cook time: 2 mins
Total time: 4 mins
Print
Ingredients
2 tbsp unsweetened almond butter or peanut butter>>I substituted it for home made peanut butter.
1 tbsp butter
2 tbsp almond flour (I used Bob's Red Mill)>>>I substituted it for 3 Tbsp coconut flour. (I just blend desiccated coconut)
1/8 tsp salt no salt.
1/2 tsp baking powder
1 tbsp unsweetened almond milk
1 egg, beaten
I add sweetener, as per your taste or some chocolate chips on top. Serve with fresh or sower cream.
Instructions
1. Spray the ramekin you are using with olive oil cooking spray or coconut oil spray.
2. Add the almond butter and butter to the dish.
3. Microwave for 30 seconds and mix until smooth. Set aside to cool.
4. In a small bowl whisk the almond flour, salt and baking powder together.
5. Pour the milk and egg to dry ingredients and stir until combined.
6. Pour this mixture into the ramekin with the almond butter mixture and stir to combine well.
7. Microwave 2 minutes.
8. Allow to cool a few minutes before taking it out of the ramekin and slicing in half to toast.
9. Toast until desired.
10. Enjoy!
Here is the original recipe:
2- Minute Low Carb English Muffin
Author: Brenda Bennett | Sugar-Free Mom
Nutrition Information
Serves: 2
Serving size: 1/2 slice large or 1 small
Calories: 222
Fat: 19.4g
Saturated fat: 4.4g
Carbohydrates: 4.8g
Sugar: 1.3g
Sodium: 490mg
Fiber: 2.8g
Protein: 8.3g
Cholesterol: 105mg
Recipe type: Breakfast
Prep time: 2 mins
Cook time: 2 mins
Total time: 4 mins
Ingredients
2 tbsp unsweetened almond butter or peanut butter>>I substituted it for home made peanut butter.
1 tbsp butter
2 tbsp almond flour (I used Bob's Red Mill)>>>I substituted it for 3 Tbsp coconut flour. (I just blend desiccated coconut)
1/8 tsp salt no salt.
1/2 tsp baking powder
1 tbsp unsweetened almond milk
1 egg, beaten
I add sweetener, as per your taste or some chocolate chips on top. Serve with fresh or sower cream.
Instructions
1. Spray the ramekin you are using with olive oil cooking spray or coconut oil spray.
2. Add the almond butter and butter to the dish.
3. Microwave for 30 seconds and mix until smooth. Set aside to cool.
4. In a small bowl whisk the almond flour, salt and baking powder together.
5. Pour the milk and egg to dry ingredients and stir until combined.
6. Pour this mixture into the ramekin with the almond butter mixture and stir to combine well.
7. Microwave 2 minutes.
8. Allow to cool a few minutes before taking it out of the ramekin and slicing in half to toast.
9. Toast until desired.
10. Enjoy!
