I wasn’t quite sure what to call these. They were the result of a little accident and they turned into something really great.
I was trying to make a basic poundcake when I decided to try to make mini ones in a dessert bar pan. I threw together a recipe, and while it didn’t turn out like poundcake, it did turn out like pure deliciousness!
These little cakes–or breads, if you leave out the sweetener–could be used in a gazillion ways. Sweet or savory, meals or snacks–they’re just little bundles of tasty, low carb joy.
These do not have to be made in a dessert bar pan if you don’t have one. A whoopie pie pan (muffin top pan) would also work, as would a loaf pan. Or a muffin pan. Or a cake pan. See? It’s versatile.
These are good plain, to be honest. But here are some ideas of what to do with them. Make a dozen, freeze them and pull them out as needed. Voila. Instant yum!
Sweet Ideas:
- Top with sugar free jam or jelly
- Cut in half to make a peanut butter and jelly sandwich
- Add cinnamon and a small amount of raisins for an English muffin alternative
- Add in blueberries or chocolate chips for miniatures cakes
- Top with sliced berries and whipped cream
- Top with LC ice cream for a birthday treat
- Top with chocolate ganache
- Use your favorite extract to adjust the flavor: orange, lemon, banana, rum, almond, etc.
- Top with butter and sugar free maple syrup for a johnnycake
- Cube up to make a tasty trifle
- Use in sugar free bread pudding
- Add in 1/2 C of shredded parmesan or cheddar cheese, garlic powder and parsley for cheesy garlic buns
- Use as a burger or sandwich bun
- Chop up to make stuffing
- Add in Italian seasoning and garlic to make savory biscuits to serve with soup or stew
- Cut in half and serve with egg, bacon, sausage or cheese for an easy breakfast sandwich
- Add in a tablespoon or two of golden flax and rosemary and thyme for an herby “cornbread”
- Use as biscuits under sausage gravy
- 1 1/2 C almond flour, sifted
- 2 scoops unflavored whey protein powder (6 Tablespoons, I used Jay Robb)
- 3 eggs (if using cheese, cut eggs down to two)
- Sweetener to taste (I used Ideal– use 1 C for cake-like sweetness, or use less or none for savory)
- 3/4 stick (6 T) butter, softened
- 1/3 C sour cream
- Your choice of extract or herbs/spices (for a basic sweet cake, use 1 T vanilla)
- 3/4 tsp. salt
- 2 tsp. baking powder
- 1/2 C shredded cheese (if using)
