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Monday, October 27, 2014


This cake is surprisingly cake-like in texture, soft and super with the filling.  This makes a quick treat.  You can even serve it to folks who pop in unexpectedly.  In minutes you can coffeecake and tea!  Ian and I enjoyed this cake over tea.  The creamy filling is substantial and it makes this cinnamon-flavored cake!

1/2 cup Gluten-Free Bake Mix 2, (125 mL)
  (no gelatin required)
2 tbsp powdered erythritol (30 mL)
1/2 tsp cinnamon (2 mL)
1/2 tsp baking powder (2 mL)
1/4 tsp baking soda (1 mL)
1 large egg
2 tbsp sour cream (30 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tbsp (30 mL)
1 tbsp olive oil (15 mL)
3 pecans, chopped for garnish
Pinch powdered erythritol, for garnish (optional)
1/2 cup spreadable cream cheese (125 mL)
2 tbsp sour cream (30 mL)
Liquid sweetener to equal 2 tbsp sugar (30 mL)
1/4 tsp vanilla extract (1 mL)

In medium bowl, combine Gluten-Free Bake Mix 2, powdered erythritol, cinnamon, baking powder and baking soda.

In small bowl, beat egg with fork.  Add sour cream, liquid sweetener and olive oil.  Mix well.  Add to dry ingredients and combine well.  Pour into small rectangular or square container.  I used a plastic Tupper-ware style container.  It measured 6 x 4 inches (15 x 10 cm).  Sprinkle top of cake with chopped pecans. Nuke 1 minute and 30 seconds,* or until cake springs back when touched.  Loosen edges with a knife and invert.  If it is still not fully cooked on the underside, nuke a few seconds more.  Slice cake through the center so that you can spread the filling on one piece.  Replace the top (with the pecans).  Place in the freezer for 5 minutes or so, and enjoy! You can sprinkle the top with powdered erythritol, if desired, however, it's pretty good-looking without that.

Filling:  In small bowl, nuke cream cheese about 25 seconds* to soften.  Add sour cream, liquid sweetener and vanilla extract; stir to combine.

Helpful Hints: *I have a Panasonic Inverter microwave oven, 1200 watts. If your microwave oven is smaller and less powerful than mine, you may need a bit more time to get the same result as I did.

Yield:   5 servings
1 serving
145.4 calories
3.8 g protein
12.5 g fat
0.1 g fiber
3.9 g net carbs 

For other great Low-Carb, Gluten-Free recipes by the team & me:

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