Thursday, August 2, 2012

Blueberry Pecan One Minute Low Carb Breakfast Cake

I've been experimenting in the kitchen again, and this time I invented heaven. Imagine a mouthwatering low carb cake like breakfast treat with blueberries and pecans? OMG! And I made it in a minute (okay, 5 minutes maybe)!


Use a fork to mix the following dry ingredients in a bowl:
1 T., 1 tsp. of Bob Mill's Almond Flour
1 T., 1 tsp. flaxmeal
1 T., 1 tsp. Jay Robb's Vanilla Whey Protein Powder
1/2 tsp. baking powder
1 tsp. Splenda

In a microwavable bowl, melt 1 T. of real butter in the microwave. Add in:
1 egg
1 T. heavy whipping cream
1 T. DaVinci's Sugar Free Vanilla Syrup (you could possibly substitute vanilla extract)
Whisk the wet ingredients well.

Pour the dry ingredients into the microwavable bowl with the wet ingredients. (I used a 2 cup Pyrex microwave safe bowl). Mix together well.

Fold in 24 blueberries and a small amount of pecan pieces (I broke up 8 whole pecans).

Microwave for 1 1/2 minutes (my microwave is old and slow, so adjust accordingly), or until done (cake like). Your breakfast cake pops right out and onto your plate. Approximately 2 carbs per cake. One cake equals 1 serving.

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