I think I’ll make these for my husband for Valentine’s Day. 🙂 I have made them in years past and he just loves them with vanilla ice cream. I prefer mine either as is or with a small spoon of sweetened whipped cream on top. I double a small cake recipe so there are few leftovers. This kind of portion control works best for me. 😉 Below is a photo of the silicone pan I use, but any large muffin or shortcake pan works: This recipe is not suitable until you reach the grains level of Phase 2 Atkins.
2 recipes my Einkorn Individual Vanilla Cake
1¼ c. whole, frozen strawberries (no sugar added)
¼ tsp xanthan gum (or favorite thickener)
4 drops liquid sweetener of choice (I used EzSweets)
VARIATION: You can puree the sauce until smooth with a stick blender if you prefer.
DIRECTIONS: Make the cake batter per that recipe’s instructions, but add 1/4 c. of the strawberries to the batter. Beat with a stick blender until smooth. Fill mold slots half full, which made 8 little cakes for me (with other size molds, your mileage may vary). Microwave on HI for 2 minutes or until center is dry to the touch. Tip out of molds with the tip of a knife onto a waiting platter or service plates. When cool, top with sauce made as follows: Heat over medium heat the remaining strawberries, any juice and the sweetener. When it begins to simmer, stir in the xanthan gum and stir constantly until thick.
NUTRITIONAL INFO: Makes 8 small cakes, each contains:
113.6 calories, 8.33 g fat, 7.50 g carbs, 2.0 g fiber, 5.50 g NET CARBS, 4.57 g protein, 63 mg sodium