I’ve never been so proud of myself as I am with this original recipe! This recipe makes 2 servings at about 4.5-5 net carbs. You’ll need to add up the carbs from your ingredients.
Partially microwavable, this recipe is definitely on the top of my list as a favorite for taste and quickness. You’ll need some microwave safe Bundt cake single serve pans or you can use a coffee mug. I bought my set at Aldi.
Cake Ingredients:
- 1 T. Butter, melted
- 1/4 C. Carbquick (my preference) OR Almond Flour (fine)
- 1 T. Cocoa Powder
- 2 T. Xylitol
- 1/4 tsp. Baking Powder
- 2 T. Heavy Whipping Cream
- 1 Egg
Icing Ingredients:
- 1 T. Butter, melted
- 1 T. Xylitol
- 1/2 T. Swerve Brown Sugar
- 2 T. Unsweetened Coconut
- 2 T. Pecans, chopped
- 2 T. Heavy Whipping Cream
Grease your cake pans (or coffee cups) with a butter spray and set aside. In a bowl, mix all of the cake ingredients. Pour 1/2 of the mixture into one pan (coffee cup) and the rest in the other. Microwave one at a time for 45 seconds. Let it cool for atleast 1 minute before turning out onto a plate. Cook the other cake.
Let’s make the icing….
In a small pot on your stove, melt the butter. Add the xylitol and brown sugar. Add the coconut and cook on low until it starts to slightly brown. Add the pecans. Cook for another minute or two on low. Add the heavy whipping cream and cook on low to let it thicken up. Remove from the heat and let it cool off slightly. Pour 1/2 of the icing onto each cake. ENJOY!
