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1 Minute Wheat-Free Chocolate Mini-Cakes with PB on top

Chocolate Mini-Cakes with Peanut Butter on top

Chocolate Mini-Cakes with Peanut Butter on top

So, I know I’m not going to win any culinary awards for this recipe, but it did exactly what I’d hoped it would do. Tonight I was looking for a really quick and simple dessert for the girl and I and I got inspired by this 1-minute bread recipe I shared a while back. The thought occurred to me that it might just work well with almond flour instead of flax meal.

The results were good. A warm, chewy, moist mini-cake with peanut butter spread on top, and it took under 2 minutes in total to make. Give it a whirl and let me know what you think.

Yield: 2 mini-cakes
Time: 2 Minutes… seriously… 2 minutes!


  • 2 Tbs butter
  • 1 Tbs Xylitol
  • 1 eyedropper full liquid stevia
  • 1 egg
  • 3 Tbs almond flour
  • 1 Tbs cocoa powder
  • 1/4 tsp baking powder


  • Round microwave safe container around 4-5″ in diameter. I used a ZipLoc container with the screw-top lid (without the lid)


Add butter to container and microwave for 15 seconds until melted. Add Xylitol and stevia and mix well to dissolve the Xylitol. Add remaining ingredients, and mix well with a fork until smooth and even. Microwave for 1 minute. Turn container upside down over a paper towel and gently tap out the cake. With a bread knife, slice horizontally into 2 mini-cakes. Spread peanut butter on top and serve immediately.

Josh Nekrep is a Winnipeg REALTOR currently on his own journey toward health and fitness.

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