Here’s another original KETO cake recipe! This recipe makes 2 servings at about 4.5-5 net carbs. You’ll need to add up the carbs from your ingredients.
Being 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)
- 2 T. Cocoa Powder
- 1/4 C. Xylitol
- 1/4 tsp. Baking Powder
- 2 T. Heavy Whipping Cream
- 1 Egg
Icing Ingredients:
- 1 T. Butter, melted
- 1 T. Xyltiol
- 2 T. Cream Cheese, softened
- 1-2 T. Peanut Butter, smooth or crunchy
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 bowl, blend your ingredients together well. Spread 1/2 of the icing onto each cake. You can get fancy and use a decorating tip and bag (or similar). ENJOY!
