Mini Spice Cake

This little spice cake is really yummy and quick!  8+d

Mini Spice Cake

2 tablespoons melted salted butter
1 large egg
1/4 cup sugar-free Da Vinci Gingerbread syrup
2 teaspoons powdered erythritol
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon vanilla
1/4 cup almond meal
2 tablespoons coconut flour

Cream Cheese Frosting

1/4 cup whipped cream cheese
2 teaspoons powdered erythritol
1/4 teaspoon cinnamon
1/8 teaspoon vanilla

Grease a small (2-cup or so) microwavable bowl or dish.  Set aside.

In a small bowl, whisk together cake ingredients in the order given until well blended.  Pour into prepared dish and microwave on high for 3 1/2 minutes.  Let sit for 5 minutes to finish cooking.

Meanwhile, mix frosting ingredients well.  Carefully remove cake upside-down onto a small plate or saucer.  Frost with cream cheese frosting and eat.  I suggest eating this right away because the edges tend to get dry as they cool.

You can also bake this in a regular oven for 30 minutes at 350, then let it sit at least 5 minutes and frost in the baking dish (I used a Corning Ware 2 1/2 cup square dish).  This makes the texture moist throughout the cake.

The cake has about 3 net carbs and the frosting about 2 net carbs for a total of about 5 net carbs for the entire recipe.

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