I don’t like having cake leftover offering repeated temptation, so I’m developing individual versions that just serve one person (or 2) so when it’s gone, it’s gone. 🙂
I like this served warm with butter for breakfast, or iced for dessert. When doing citrus desserts, rather than extracts, I like to use Boyajian Citrus Oils. They pack a stronger flavor punch and the tiny bottles last forever it seems. I have seen this at high end grocery stores, but ordered my set of lemon-lime-orange direct from Boyajian on-line some years ago. I absolutely LOVE the stuff for baking!
This recipe is not suitable until the grains rung of OWL. Please note that oat fiber is NOT the same thing as oat flour or oat bran. Those are considerably higher in carbs. Oat fiber, virtually pure fiber, is a carb wash. It can be ordered on-line from Netrition.com or Honeyvillegrains.
OPTIONAL FROSTING: Substitute lemon juice and zest into this recipe .
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1 T. melted butter, unsalted
2 eggs, beaten
1/8 tsp. Boyajian lemon oil (or ¼ tsp. lemon extract)
1 tsp. grated lemon zest
2 T. golden flax meal
2 T. almond flour
2 tsp. oat fiber
6 drops liquid Splenda
2 pkts. stevia sweetener
½ tsp. baking powder
DIRECTIONS: In a 4″ ramekin or small bowl, melt the butter in a microwave for 30 seconds. Beat in the egg, liquid Splenda and lemon oil. Add lemon zest and stir again. Now add dry ingredients and stir until batter is smooth. Microwave on HI for about 1 minute 10 seconds or until done in the center. Tip out onto plate, slice and serve. This would be good with a lemon cream cheese frosting. See my Lime Frosting and just substitute lemon zest/juice for the lime in that recipe.
NUTRITIONAL INFO: Makes 2 servings, each contains::
15 g fat
7.05 g carbs, 4.75 g fiber, 2.30 g NET CARBS
6 g protein
280 mg sodium