Low-Carb Chocolate Cake for Two

Serves 2

Ingredients

  • 1/4 cup almond flour
  • 1 Tbsp cocoa
  • 1/4 tsp baking powder
  • 3 Tbsp + 1 tsp granulated Splenda
  • 2 Tbsp butter, melted
  • 1 Tbsp water
  • 1 egg

Preparation

  1. In a 2-cup glass measuring cup, mix almond flour, cocoa, baking powder and granulated Splenda. Stir in butter, water and egg; mix well. Scrape batter from sides with a rubber spatula.
  2. Cover the cup with plastic wrap and cut a small slit in the center to vent (optional; this step keeps the cake moist).
  3. Microwave on high for 1 minute to 1 minute and 30 seconds (until set but still a little moist on top). Allow to cool slightly before serving.

Nutritional Information per Serving

  • 237 Calories
  • 22 g Fat
  • 7 g Carbohydrate
  • 3 g Fiber
  • 7 g Protein

Source: Linda's Low-Carb Menus and Recipes

Photo credit: Ralph Daily on Flickr

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Dessert

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