Crunchy Banana Chia Cake

I forgot to use ground chia seeds in this cake, but I like the crunchiness of it this way.  If you’d rather use ground seeds, go right ahead!  ;+)

Crunchy Banana Chia Cake

2 tablespoons melted salted butter
1 large egg
1/4 cup sugar-free Da Vinci Banana syrup
2 teaspoons powdered erythritol
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon vanilla
1/8 teaspoon salt
1/3 cup whole chia seeds

Spice Glaze

1 tablespoon melted salted butter
1 tablespoon powdered erythritol
1/2 teaspoon Fiberfit Liquid
1/4 teaspoon ground cinnamon
1/8 teaspoon vanilla
Pinch salt

Grease a small (about 2-cup) microwave-safe bowl.  Set aside.

In another small bowl, whisk cake ingredients together in order given, making sure ingredients are well blended before and after adding chia seeds.  Let sit 10 minutes.

Pour batter into prepared bowl and microwave on high for 3 1/2 minutes.  Let sit 5 minutes to finish cooking.

Meanwhile, in a small bowl, stir glaze ingredients together until smooth.  When cake is finished, carefully turn upside down on a saucer.  Cover with glaze and eat while warm.

The entire recipe contains about 4 net carbs.

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