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Aunt Rocky’s Strawberries & Cream Mini Cake or OMM (Low Carb, Gluten Free)

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Level: Easy

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Description

A perfect size low carb cake for 2 to 4 people that you can make in only 5 minutes. Or eat the whole thing for a keto breakfast. Posted nutrition is for the entire cake. It can be made ahead and stored in the refrigerator until needed. Suitable for Atkins, Keto, Paleo, LCHF, low carb, diabetic, low glycemic, gluten free, grain free, sugar free, dairy free. CKD/Renal Diet friendly if eating half of the cake or less.

Ingredients

  • FOR THE CAKE:
  • 1 Tablespoon Coconut Oil, Melted
  • 1  Large Egg
  • 1 teaspoon Heavy Whipping Cream Or Non Dairy Liquid
  • ½ teaspoons Vanilla Extract
  • 2 ounces, fluid Fresh Strawberries, Diced (2 Medium Size)
  • 1 Tablespoon Lifesource Oat Fiber
  • 3 Tablespoons Fine Almond Flour
  • 1 Tablespoon Lakanto Monkfruit Sweetener, Or Equivalent
  • ½ teaspoons Rumford Baking Powder
  • 1 dash Salt
  • FOR THE GLAZE:
  • 1 Tablespoon Coconut Oil, Melted
  • 2 Tablespoons Swerve Confectioners (or Other Powdered Sweetener)
  • ¼ teaspoons Strawberry Extract
  • 1 teaspoon Heavy Whipping Cream Or Dairy Free Liquid

Preparation

Spray a small bowl or wide-mouth soup mug with cooking spray. Melt coconut oil in the mug or bowl (about 20 seconds in the microwave).

Add egg, cream, extract, and diced strawberries. Whisk with a fork until well blended.

Add all the remaining cake ingredients and mix again until smooth. The batter will be thick.

Smooth the top, then microwave for 1 minute and 10 seconds (1100 watt oven), or until top is completely set and dry looking. Run a knife around the edge of the cake to loosen. Put a small serving plate over the bowl/mug and invert quickly. The cake should come right out onto the plate. Allow to cool for at least 10 minutes before glazing. You can put it in the refrigerator or freezer to cool it faster.

For the glaze, in small bowl, melt coconut oil in the microwave for 15–20 seconds. Add remaining glaze ingredients and whisk with a fork until smooth. Drizzle over cake, allowing some to drip down the sides. If you wish to garnish for a dessert, add a sliced strawberry or additional diced strawberries for presentation.

Cake may be made ahead and stored in the refrigerator until needed. Wait for glaze to completely firm up, then cover cake with plastic film until ready to serve. Bring to room temperature on the counter (uncovered) before serving.

Notes:
• I’ve made this cake with butter, but the strawberry flavor comes through better using coconut oil.
• Oat fiber is made from the hull of the oat plant, not the grain. It is 100% fiber. For that reason most ketoers find it acceptable. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest.
• Since the cake can be eaten as a single breakfast serving, or divided into several pieces for dessert, nutrition is listed for the entire cake, including glaze.
• I get no kickback for products used in my recipes. Brand names are included to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Sugar alcohols and liquid sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Nutritional information for the entire cake with frosting:
Calories 480, Total Fat 47 g, Saturated Fat 31 g, Sodium 508 mg 21, Potassium 166 mg, Total Carbohydrate 25 g, Dietary Fiber 18 g, Net Carbs 7 g, Sugars 4 g, Protein 11 g. Macros: 86% fat, 10% protein, 4% carbs.

© April 19, 2019 Roxana Lopez for Aunt Rocky’s.

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