MINUTE ORANGE CAKE

RUTHI'S MINUTE ORANGE CAKE
2 teaspoons butter or coconut oil (see my comments below)
2 tablespoons flax meal
2 tablespoons almond flour
1 tablespoon Da Vinci sugar free syrup, vanilla or flavor of your choice
1 egg
1/8 teaspoon baking powder *
1 teaspoon orange extract
Pinch salt **

Melt the butter or coconut oil in a cup in the microwave, about 20 seconds. Add the remaining ingredients and mix well. Scrape down the batter from the sides of the cup. Microwave on HIGH 1 to 1 1/2 minutes or until just set.

Makes 1 serving
Can be frozen

* Ruthi called for 1/2 teaspoon of baking powder but I decided to try using just 1/8 teaspoon to save one carb. After more experimentation, I found that the baking powder isn't needed at all and I will leave it out from now on.

** If you're using coconut oil or unsalted butter, add the pinch of salt.

Per Serving: 294 Calories; 25g Fat; 12g Protein; 7g Carbohydrate; 5g Dietary Fiber; 2g Net Carbs

Ruthi sent this recipe to me in an email and it's very good. I have to admit though that I screwed up slightly. I accidentally put in 2 tablespoons of coconut oil instead of 2 teaspoons Oops! It still turned out fine but I think it would have been a little lighter with less oil. I made this in a coffee cup and it rose way above the rim of the cup while microwaving. Don't worry about this. It won't overflow and will sink down as it cools. This is the coffee cup that I used:

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