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Friday, February 10, 2017

CHOCOLATE BREAKFAST CAKES








CHOCOLATE BREAKFAST CAKES

Sometimes we just want to indulge for breakfast with a sweet treat. Not just any sweet treat, but chocolate cake!  This one is easy and if you don't want to bake in an oven, you can use your microwave oven.  See Helpful hints.  These are cake-like and not sponge-like, if you know what I mean.  They taste good!  

3 tbsp cocoa, OR carob powder (45 mL)
2 tbsp Gluten-Free Bake Mix 2 (30 mL)
1/tsp baking powder (2 mL)
2 tbsp butter (30 mL)
2 tbsp peanut butter (30 mL)
2 tbsp whipping cream (30 mL)
2 tbsp cream cheese, softened (30 mL)
  (optional)
1 egg
Liquid sweetener (sucralose or stevia) to equal 1/cup (75 mL)
  sugar, OR to taste
1 tbsp powdered erythritol (15 mL)
1/tsp vanilla extract (2 mL)
  (optional)

Preheat oven to 350°F (180°C).

In small bowl, combine cocoa, OR carob powder, Gluten-Free Bake Mix 2 and baking powder.

In another bowl, melt butter and peanut butter together in microwave oven.  Stir in whipping cream and cream cheese (if using).  Whisk in egg, liquid sweetener, erythritol and vanilla extract.  Whisk in dry ingredients.  Scoop into two small, greased ramekins and push chocolate chips in the middle or sprinkle on top.

Bake 20 minutes for a softer, pudding-like cake or 25 minutes, until set.  If not using cream cheese, the baking time will be about 5 minutes less.  You can eat these warm or at room temperature. Refrigerated they become denser.

Helpful Hints:  If desired, these breakfast cakes can be nuked instead for around 45 seconds or more depending on the wattage power of your microwave oven.  For a change of pace, a sweet cream cheese frosting or whipped cream can be used as a topping.

Yield: 2 cakes
1 serving
327.8 calories
9.7 g protein
29.5 g fat
3.8 g fiber
5.7 g net carbs 


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