Wednesday, February 27, 2013

cinnamon cake bar




recipe:
1 cup almond butter 
3 eggs
1/2 cup of water
1 tbsp of white vinegar
1/2 tsp of baking soda
1/2 tsp of baking powder
1/4 tsp of salt
3-4 tbsp of cinnamon powder
1/2 cup of erythritol or any sweetener of your choice
2 tbsp of melted butter
1 tsp of vanilla extract
2-3 oz of creme cheese

method:
mix everything together except for the creme cheese using hand electric mixer. 
transfer it to a grease or silicone 9x9 square pan
melt your creme cheese in the microwave then put it in a ziplock. cut the tip open then draw a spiral pattern on top of your batter.
using a bbq stick make a swirling pattern
bake at 350f for 20 minutes
let it cool down before eating it.
like any other lowcarb sweets it taste better when it totally cool down or the day after.
cut into 16 pcs of square.

nutritional information : 1.21g of net carbs 106 calories each bar.


 after baking and cooling most of my treats i always freeze it because its made of almond flour/butter and they can spoil easily and i know i wont gobble all of it in a week. so im planning to depfrost it but i ate them frozen anyway. in here i top it with peanut butter and it became an intirely different treat
the texture is so different.