We low carbers are familiar with the famous Muffin in a Minute, lovingly referred to as a MIM. I tinkered around with this recipe to come up with a pretty good chocolate cake. This is the final result. This recipe has 5.9 net carbs with the oat fiber, and only 6.0 net carbs without it. So you don’t have to use it, but including it it gives the cake a nicer texture and visual surface appearance than the one I baked without it. You can make this with all dark flax meal if you want it to appear darker in color. I couldn’t tell any difference in the flavor either way. The glycerine is to improve sweetness and moisture but is not absolutely essential. If you’re not familiar with glycerine, this snippit may help: http://www.netrition.com/now_glycerine_page.html. This recipe is not acceptable for Induction unless you leave out the oat fiber. As you can see by the nutritional info below, this cake is also very GOOD for you! 🙂
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2 tsp. oat fiber
2 T. golden flax meal
2 T. dark flax meal
½ tsp. baking powder
1½ T. cocoa powder
1 pkt. stevia + 8 drops liquid Splenda (chocolate items need more sweetener)
1½ tsp. vanilla
1 beaten egg
2 T. melted butter
1 T. strong coffee (already brewed)
1 tsp. vegetable glycerine (optional)
DIRECTIONS: Melt butter in microwave in a medium ceramic ramekin or small bowl . Next stir in cocoa until blended. Now beat in the egg and add the coffee, vanilla and glycerine. Blend all these wet ingredients well. Add the flax meal, baking powder, salt and oat fiber. Beat the batter with a fork a minute or so to really blend well. Microwave on HI for 1 minute 13 seconds. Time may vary due to microwave differences. When cool, slice and enjoy with sweetened whipped cream.
NUTRITIONAL INFO: Serves 1, each serving contains: (I sometimes share this with my husband, which halves the figures below for each person.
40.8 g fat
18.6 g carbs
12.7 g fiber
5.9 g NET CARBS
13.3 g protein
525 mg sodium