FLAX SEED SPICE CAKE WITH CREAM CHEESE FROSTING

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I finally have my spice cake recipe perfected.  I wanted something that would take the place of carrot cake, and this fills the bill for me.  The inspiration was the Muffin in a Minute (MIM) that is posted on the Atkins Community Forum.

This recipe makes 6 individual cakes.





Ingredients for the cake:

84g (3 oz. or 3/4 cup) finely ground flax seed
3/4 tsp. double acting baking powder
3 tsp. ground cinnamon
3/4 tsp. ground nutmeg
3/4 tsp. ground ginger
3/4 tsp. ground allspice
1/8 tsp. sea salt
3 eggs
1 Tbs. olive oil
27 drops Stevia sweetener
3 Tbs. water

Directions for the cake:

1. Preheat oven to 350 degrees fahrenheit.

2. Spray a muffin top pan (6 muffin size) with cooking spray.

3. Mix dry ingredients in a small bowl. 

4. In a medium bowl, beat together eggs, oil, Stevia and water.

5. Add dry ingredients to eggs, and mix well.

6. Equally fill the muffin pan, and let rest for 2 minutes before baking.

7. Bake for 15 minutes.  Remove from oven and let cool in the pan.

Ingredients for the frosting:

3 oz. cream cheese, room temperature
1/4 tsp. vanilla extract
18 drops Stevia sweetener
3 Tbs. IsoPure Zero Carb Protein Powder, Creamy Vanilla Flavor

Directions for the frosting:

1. In a shallow bowl or plate, use a fork to cream together the cream cheese, vanilla extract and Stevia.

2. Add protein powder and mix well.

Putting it all together:

When the cakes have cooled to room temperature, spread the frosting over the tops.  Refrigerate leftovers.

Nutritional information per individual cake:

205.4 calories
15.8 g fat
9.4g protein
6.5g total carbs
4.6g dietary fiber
1.9g net carbs

I eat two of these cakes along with a salad for lunch.  They could also be used as a dessert.