Birthday Cake

Celebrating? How about doing it without breaking the carb bank?  This makes a small, shareable (or saveable) cake you can use to celebrate your Ketoversary, or any special occasion.

THIS IS A MICROWAVE RECIPE

Ingredients (per layer):

2 Tbsp Almond Flour
1 Tbsp Coconut Flour
1/4 tsp Baking Powder
Dash pink salt
1 Tbsp coconut oil, melted
2 Tbsp plus 1 tsp Almond milk
1 egg
1 Tbsp sweetener
1/2 tsp Vanilla Extract

• Mix dry ingredients, except sweetener in a small bowl and set aside.
• Melt the coconut oil in a small container that will be used to bake your cake layers.  I use a Ramekin.  A small rectangle or round pyrex storage bowl is also perfect, but it gets really hot in the microwave so use caution.  
• With a fork, stir almond milk, egg, sweetener, and vanilla into the melted coconut oil
• Beat the dry ingredients into the liquid until well combined.
• Microwave for 1-1/2 to 2 minutes or until the cake is no longer wet.  It took a little over 2 minutes in my microwave (900 watts).
• Remove the cake layer from the container to a cooling rack.  
• Repeat for each layer (I usually make 2)
• When the cake is cool, you can frost with Butter Cream Frosting, if desired.
• Refrigerate for an hour for best flavor.

Nutrition Information Per Serving (without frosting):
Each cake layer is 2 servings, so a double layer cake is 4 total servings.

Calories: 132
Total Fat: 11.1g
Net Carbs: 4.1g (2.1g dietary fiber)
Protein: 5.2g