60 Second Paleo Chocolate Microwave Cake!

It’s 3 p.m. on Friday and I’m sitting here fighting off the worst cravings for cake ever. Lucky for me, the only cake we have in the house was a Little Debbie Christmas tree cake that my daughter had in the pantry. When that started to become appetizing, I knew action was in order. I didn’t have much time, so I figured I’d try to whip up a batch of something in the microwave using some of the raw honey I bought at Earth Fare last night. I’ve decided to include a small amount of raw, organic honey into my diet to see how my body reacts to it.

Last week I received a bottle of pure avocado oil from Chosen Foods . I had yet to use it on anything but veggies (I’ve been drizzling it on my broccoli, kale and asparagus lately– yum!), so I thought I’d incorporate it into this experiment–ahem, I mean recipe. The results were absolutely AMAZING. The cake I achieved in about two minutes flat (60 seconds of cooking in the microwave plus a minute of mixing) was nothing short of astounding: a grain free, gluten free, paleo-friendly cake that was the perfect individual serving. The cake was delicious and moist and had an absolutely wonderful consistency. Even my nine year old daughter thought it was delicious!

I made my cake in a small flan dish that’s about 5 inches in diameter and about 1.5 inches tall. Since this is an oddly shaped dish, I’d say this cake could easily be made in some small microwavable ramekins (the kind you’d put creme brulee in– you’d probably be able to split the recipe into two ramekins), or, if all else fails, a glass cereal bowl. Any small, glass dish would work as long as there was enough room to allow for the cake to rise (which it will– a lot!). I’m sorry for the bad pictures, but this was a bit of an impromptu recipe, so I wasn’t exactly prepared.

Let me know how you like this! It’s absolutely delicious!

 

60 Second Paleo Chocolate Microwave Cake
 
 
Ingredients:
 
  • 2 T blanched almond flour
  • 1 tsp. coconut flour
  • 2 tsp. cocoa powder
  • 1 egg white
  • 1 T full fat, plain Greek yogurt
  • 1 T raw honey
  • 2 tsp. avocado oil or coconut oil
  • 5 drops stevia extract
  • Pinch of baking powder
Directions:
 
1. In small bowl, combine all ingredients and mix together with a fork until smooth.
2. Lightly grease a small dish to “bake” the cake in. Small ramekins, an individual-sized casserole dish or even a glass bowl will do.
3. Pour the batter into the dish and distribute it evenly.
4. Microwave on high power for 45-60 seconds, depending on the strength of your microwave. You will see the cake rise and then fall slightly while cooking. Check for doneness with a toothpick. If the cake isn’t done, put it in on high for 10 second increments until the toothpick comes out clean.
5. Let cool for a minute or two and then ENJOY!
Nutrition (for the whole recipe: 205 calories, 15 g HEALTHY!!! fats, 17g net carbs (24 total – 7g fiber), 7 g protein. 

 

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It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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