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Almond Butter Spongecake - from Orit in Israel

Serves: 1

1 egg, separated
1 oz almond butter 1.2
1 tbsp. heavy cream (coconut milk would probably work just as well)
1/2 tsp. vanilla extract
1/8 tsp. stevia powder (or sweetener equivalent to 1 tbsp sugar - up to 1.5gm carb)

Mix egg yolk with all the other ingredients to make smooth batter.  Whip egg white until stiff.  Gently fold whipped egg white into batter.  Pour into small (3"x5.5") loaf pan lined with baking paper (or greased, I suppose). Bake at low temp (160 C, or 250 F) for 25 minutes.

Nutritional information for entire recipe: carb 2.5gm, calories 315, fat 26gm, sat. fat 7gm, protein 14gm.

Oritís Variations on an Original Theme: