Sunday, March 4, 2018



Moist, fudgy texture that is so delightful.  A great treat with either chocolate chips on top (sprinkle on before nuking) or with an easy cream cheese frosting (nuke some cream cheese briefly, add sweetener and a bit of cream – whisk!) or sweetened whipped cream.

4 tbsp Gluten-Free Bake Mix 2, (60 mL)
  OR 3 tbsp almond flour (45 mL)
  and 1 tbsp coconut flour (15 mL)
1/4  tsp baking powder (1 mL)
3 tbsp peanut butter (45 mL)
1 tbsp coconut oil (15 mL)
2 tbsp whipping cream (30 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tsp sugar (10 mL)
1 tbsp xylitol (15 mL)
1 egg
2 tbsp chocolate chips, optional (30 mL)

In small bowl, combine Gluten-Free Bake Mix 2, OR almond flour and coconut flour and baking powder.  Stir together well to distribute the baking powder, especially, evenly.

In cereal bowl, combine peanut butter and coconut oil.  Nuke 30 seconds in microwave oven, or until melted.  Stir in cream, liquid sweetener and xylitol.  Mix well.  Beat in egg with a fork.  Add to dry ingredients and mix well.  Pour into two small ramekins. Nuke each ramekin with cake batter 45 to 50 seconds (my microwave oven is high-powered).

Yield:  2 Jiffy cakes
1 Jiffy cake/grain-free
354.6/366.8 calories
11.5/12 g protein
30.7/31.8 g fat
1.6/4.2 g fiber
8.9/8.2 g net carbs

We have two beautiful new cookbooks (all new recipes from me and contributions from the team) ALL-NEW COOKBOOK COMING SHORTLY - VOL. 8 - starring PEGGY'S RECIPES!!  <3 COMPLETELY NEW vol. 6 and 7 in the LCAF's cookbook series - 70 plus color photos in each - pretty matching coil binding to color of book - 💝