Lemon Coconut One Minute Cake

Lemon Coconut One Minute Cake

Oh how I love thee, One Minute Cake.  I'm not very good at planning my meals ahead (I know, I know, shame on me).  Sometimes I stand in the pantry, staring at all the junk food in there for my family of carb-etarians.  The junk whispers "eat me, I'm so good" or "one Oreo won't hurt".  (exactly the reasons why you should have a game plan and decide your low carb meals in advance!)  This is where the One Minute Cake becomes crucial.  I've made a couple of flavors (PEANUT BUTTER CHOCOLATE ONE MINUTE CAKE, ONE MINUTE BREAD, and INDIVIDUAL MICROWAVE COBBLER) but I think this Lemon Coconut is my new favorite.  The ingredients mix is spot on to have a good cake texture, a bit moist and fluffy.  This was an amazing emergency dessert and I enjoyed every bite!

5 STARS
1 serving
4.5 net carbs per serving

1 TBSP coconut oil (in liquid form, put in microwave for a few seconds)
1 egg
1 tsp water
1/2 tsp lemon extract
2 TBSP granular Splenda (or your sweetener of choice)
2 TBSP almond flour
1 TBSP coconut flour
1 TBSP shredded unsweetened coconut
pinch of salt

Mix all ingredients in a mug with a fork until thoroughly combined.  Microwave for one minute (microwave ovens may vary).

One Minute Bread

One Minute Bread

I'm in love I tell you!  I have tried a couple of bread recipes but none were worthy of being posted until this one!  This is from Ginny's Low Carb Kitchen and utilizes two different flour alternatives along with the toaster to make them more bread-like than many of the others that I've tried.  When I first pulled my bun out of the microwave (I made it round to use as a cheeseburger bun) I thought it looked a bit moist and eggy, which is what I don't like about most low carb bread.  However, after I toasted it, it really turned into typical bread.  It held up to my cheeseburger with plenty of condiments slathered on, without breaking up or getting soggy!  This is a real winner right here!  I'm going to make another one in the morning to use as an egg McMuffin.  I can also see adding some cinnamon and Splenda, or garlic, or rosemary, the list goes on and on of what can be done with this bread!

5 STARS
1 serving
2 net carbs per serving

2 tsp  coconut oil

1 large  egg

1 TBSP  water

1/2 TBSP  parmesan cheese

1 1/2 TBSP almond meal

1 TBSP  flax meal, Golden preferred

1/4 tsp  baking powder

1/4 teaspoon  Splenda (not to sweeten but to bring out flavor)

dash of salt

In a small mixing bowl, melt coconut oil for 15 seconds in microwave.  Add all other ingredients and thoroughly whisk together.  Find a microwave proof dish or tupperware that is the size and shape you want your bread (Glad sandwich tupperware for square, ramekin or cereal bowl for round are possible items).  Crisco spray (Crisco is made with Canola while Pam is made with Soybean) or grease your chosen dish and pour in batter.  Microwave 1 to 1 1/2 minutes until thoroughly cooked.  Remove from microwave and invert dish to remove bread while hot.  Let cool a bit, slice horizontally.  Toast in toaster or toaster oven for a bit longer than you would "normal bread".

Cheddar Cheese Biscuits

Cheddar Cheese Biscuits

EDIT: I know this isn't really logical but these were MUCH better the next day after sticking in the microwave to warm up.  They had the makings of some good bread if the spices were tweaked a bit.  I'm going to up these to a 3 as I think I might actually make them again, possibly with more cheddar (or sharp versus mild) and garlic salt.

ORIGINAL REVIEW: Don't those biscuits look mouth watering, just scrumptious?  Yeah.......not so much.  These were not good.  These are a classic in the low carb world.  I've never really delved into Carbquik until last weeks Pecan Pie Muffins which are now both Hubs and my current favorite dessert, amazingly good.  This second shot at Carbquik was disappointing, especially with it being a classic recipe and one I've seen people drool over on other blogs.  I MIGHT try it again but with some heavy tweaking of the recipe.  As they were, these didn't taste like cheddar, they were dry, a bit crumbling and I couldn't taste any garlic.  They didn't taste even remotely close to the ones at Red Lobster, which is what they are supposed to be a copy of.  Disappointing.

2 STARS (3 STARS after heated the next day)
10 servings
2 net carbs each

2 cups Carbquik
2 ounces butter, cold
1/2 cup shredded cheddar cheese
1 pinch garlic powder
1 pinch salt
1/4 cup heavy cream
1/4 cup water


-Preheat oven to 450 degrees
-Cut the cold butter into the Carbquik with either a pastry cutter or two knives, till the mixture resembles coarse meal.
-Add the shredded cheese, a pinch of salt, and garlic powder and blend well.
-Mix the heavy cream with water to equal 1/2 cup of liquid, pour into dry mix.
-Mix till dough forms and comes together, but do not overwork the dough.
-Drop the dough onto a lightly greased cookie sheet approx 1 ounce size portions.
-Bake in hot oven 8-10 minutes till biscuits are golden brown.