FLOURLESS PEANUT BUTTER CHOCOLATE MOON PIE JIFFY CAKE WITH CREAM CHEESE FILLING
This one recipe makes 2 half moon slightly dense cakes – one for yourself and one for your hubby, boyfriend or friend to enjoy perhaps with coffee, tea or iced tea, if it is a hot day. I didn’t factor in the carbs for the filling, as you can use as much or as little as you like and sweeten as desired. By the way, don't feel bad, I've eaten a whole moon pie cake in a sitting, but the good news is that it is low-carb and I didn't gain any weight!
1 egg
2 tbsp peanut butter (30 mL)
1 tbsp whipping cream (or milk) (15 mL)
1 tsp cocoa (up to 1 tbsp, if desired)
½ tsp baking powder (2 mL)
Sweetener to equal 1/4 cup sugar (60 mL)
½ tsp vanilla extract (2 mL)
Grated unsweetened baker’s chocolate (optional)
Cream Cheese Filling:
Spreadable cream cheese
Liquid sweetener, to taste
Cream Cheese Filling: In food processor or in bowl with softened cream cheese, combine cream cheese and sweetener. Set aside.
Cake: In blender, combine egg, peanut butter, whipping cream, cocoa, baking powder, sweetener and vanilla. Blend until well combined. Pour into ungreased cereal bowl. Nuke 1 minute in microwave oven (my oven does not run terribly hot, so depending, you may need a few seconds longer). Allow to cool 30 seconds. Loosen edges with a knife and invert cake over a plate. Allow to cool a little longer until you can comfortably handle it. Use a knife to cut the cake vertically in half and slice a pocket in each (pita pocket-style). Fill with sweetened cream cheese and serve immediately so that the cake is still a bit warm. If desired, sprinkle cakes with grated, unsweetened baker’s chocolate or sweetened chocolate of choice for a deeper chocolate flavor and to make your cake look pretty.
Nutritional Analysis of Cake (without cream cheese filling):
Yield: 2 servings
1 serving
158.5 calories
6.9 g protein
12.8 g fat
3.3 g carbs
For
other great Low-Carb, Gluten-Free recipes by the team &
me: