3 MINUTE CHOCOLATE CAKE

1/4 cup almond flour, 1 ounce

1 tablespoon cocoa

1/4 teaspoon baking powder

3 tablespoons plus 1 teaspoon granulated Splenda or equivalent liquid Splenda

2 tablespoons butter, melted

1 tablespoon water

1 egg

Mix the almond flour, cocoa, baking powder and granulated Splenda, if using, in a 2-cup glass measuring cup. Stir in the liquid Splenda, if using, butter, water and egg. Mix well with a spoon or fork. Scrape batter down evenly with a rubber spatula. Cover with plastic wrap * and vent by cutting a small slit in center. Microwave on HIGH 1 minute until set but still a little moist on top. I had to do mine for 1 minute 20 seconds. Cool slightly and serve warm topped with whipped cream or cool completely and frost as desired.

Makes 2 servings

Can be frozen

* I'd forgotten to cover mine with plastic, but it came out wonderful anyway. I think the plastic would probably keep it very moist, perhaps more like a pudding cake in texture.

With granular Splenda:

Per Serving: 237 Calories; 22g Fat; 7g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

With liquid Splenda:

Per serving: 227 Calories; 22g Fat; 7g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs

This is unbelievably easy to make and uses ingredients most low carbers would have on hand. Sifting the almond flour to remove any large bits might make for a lighter texture. I might also experiment with adding some flavorings such as orange extract, almond extract or vanilla.

3 MINUTE WPI CHOCOLATE CAKE

1/4 cup wheat protein isolate, 1 ounce

2 tablespoons cocoa

1/4 teaspoon baking powder

1/4 cup granular Splenda or equivalent liquid Splenda

2 tablespoons butter, melted

1/4 teaspoon vanilla

1 tablespoon water

1 egg

Mix the wheat protein isolate, cocoa, baking powder and granulated Splenda, if using, in a 2-cup glass measuring cup. Stir in the liquid Splenda, if using, butter, vanilla, water and egg. Mix briskly with a spoon or fork. Scrape batter down evenly with a rubber spatula. Cover with plastic wrap and vent by cutting a small slit in the center. Microwave on HIGH 1 minute until set, but still a little moist on top. Add a few seconds more, if too moist. Cool slightly and serve warm topped with whipped cream or cool completely and frost as desired.

Makes 2 servings

Can be frozen

Per serving: 176 Calories; 15g Fat; 10g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

This has a completely different texture than the original 3 Minute Chocolate Cake. It's more like a sponge cake. I added an extra tablespoon on cocoa to increase the chocolate flavor, but didn't think to increase the amount of Splenda. I think the extra 1/8 teaspoon should be sufficient.

UPDATE:

Today I made a version with half WPI and half almond flour, and instead of microwaving it in a measuring cup, I used a 15-ounce French White baking dish sprayed with nonstick spray. The dish is 5" in diameter and 2" high and is just the right size for this cake. I think it comes out looking a lot more like a little layer cake than when made in a measuring cup.

And here's the cake: