This recipe features some of my favorite healthy ingredients in a terrific ratio of fat to protein to carbohydrate. I plan to make some later today using a mixture of dried (re-hydrated) blueberries and cranberries. I will get a better picture, then, and also update the nutritional data here with the variation. Meanwhile though, I wanted to share it with you while I was thinking about it, because things that I put off have a tendency to never happen at all…
Blueberry Crunch Cake
from More Truly Low Carb Cooking, Volume 2 – 2004
- 1/4 cup coconut oil or softened butter
- 1/4 cup mayonnaise
- 1/2 cup granular Splenda™ – Save 1 net carb per serving by using Fiberfit
- 1 egg
- 1/2 cup vanilla protein powder
- 1/4 cup oat flour
- 2 tablespoons dry whole milk
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup blueberries (or raspberries)
- 1 cup walnuts, chopped finely
- 1/2 cup flax meal
- 1/2 teaspoon cinnamon
- 2 tablespoons melted butter
Preheat oven to 350 F and grease a 9×9 or 8×8 baking pan well. Cream oil or butter with mayonnaise, Splenda, and egg. Stop mixer and sprinkle protein powder, oat flour, and dry milk powder over creamed mixture. Pour buttermilk and vanilla extract over dry ingredients. Turn mixer to low and blend just till mixed (may be lumpy). Scrape batter out into prepared pan and smooth top.
Sprinkle blueberries evenly over batter. Mix melted butter with nuts, flax meal, and cinnamon, and sprinkle evenly over berries.
Bake for about 40 minutes, until cake is cooked through and topping is a deep golden brown.
12 servings – per each: 221 calories, 18 g fat (6 sat), 7 g carb (1 g fiber), 7 g protein.