Italian Cream Cake
1 egg
1 1/2 T. golden flax meal
1 1/2 T. almond meal
1 T. Truvia
1/2 tsp. baking powder
1 T. coconut oil
1 heaping T. unsweetened coconut flakes
1 T. chopped pecans
Combine all ingredients in microwave bowl (or oven-proof dish if baking). Microwave on high for 1 minute or until done to your liking OR bake in 350 oven for 20-25 minutes or until cake tests done.
Frost with cream cheese icing sweetened with Truvia (or xylitol) and vanilla.
(For cream cheese you could use: regular, 1/3 less fat, Greek yogurt cream cheese or even Light Laughing Cow Swiss)
Top with additional unsweetened coconut and chopped pecans.
Enjoy!!
Linking up with Trim Healthy Tuesdays at Stacy Makes Cents where she is sharing a recipe for Pumpkin Pie!
1 1/2 T. golden flax meal
1 1/2 T. almond meal
1 T. Truvia
1/2 tsp. baking powder
1 T. coconut oil
1 heaping T. unsweetened coconut flakes
1 T. chopped pecans
Combine all ingredients in microwave bowl (or oven-proof dish if baking). Microwave on high for 1 minute or until done to your liking OR bake in 350 oven for 20-25 minutes or until cake tests done.
Frost with cream cheese icing sweetened with Truvia (or xylitol) and vanilla.
(For cream cheese you could use: regular, 1/3 less fat, Greek yogurt cream cheese or even Light Laughing Cow Swiss)
Top with additional unsweetened coconut and chopped pecans.
Enjoy!!
Linking up with Trim Healthy Tuesdays at Stacy Makes Cents where she is sharing a recipe for Pumpkin Pie!
3 comments:
I am so glad you uploaded this. :-) Now I can link you! Hooray!
I made this today in my waffle iron. I did not have pecans and so put 2T coconut shavings. I ate it plain as an on the go breakfast. It was delicious. I will definitely be making it again.
just made this, really good, cooked in oven much better texture
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