Low Carb Chocolate-nut-banana Cake from Microwave
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 tablespoon butter
- 2 tablespoon peanut butter
- 4 tablespoon baking cocoa
- 2 tablespoon stevia
- 3 tablespoon almond (s), ground
- 3 tablespoon hazelnuts, ground
- 2 tablespoon hazelnuts, chopped
- 4 tablespoons milk
- 2 small banana (s)
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Put the butter and peanut butter in a large cereal bowl of approx. 800 ml (the mixture will still rise well) and melt in the microwave until it is liquid. Break or cut the bananas into pieces, add to the melted butter and mash them with a fork. Add the baking cocoa and stevia and stir well. Now beat the egg into the bowl and stir well into the mixture before adding the ground and chopped nuts and stirring them in well. Finally add the milk and stir until the mixture is homogeneous.
- To correct, use any ground nuts or milk until the consistency is right. The peanut butter can be replaced 1: 1 with butter and the ground almonds 1: 1 with ground hazelnuts or vice versa.
- Bake in the microwave for 5 - 6 minutes at 600 - 800 watts
- Very tasty hot and probably cold too. Nobody has lasted that long. The portion is easily enough for two people.
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