Chocolate–Almond Butter Cake

Prep time: 10 minutes
Cook time: 1 minute / Yield: 1 serving

• 2 tablespoons unsweetened cocoa powder (non-alkalized)
• 2 tablespoons Just Like Sugar, Swerve, or xylitol
• 1⁄4 teaspoon aluminum-free baking powder
• 1 large pastured or omega-3 egg
• 1 tablespoon heavy cow cream
• 1⁄2 teaspoon pure vanilla extract
• 1 teaspoon salted French or Italian butter, goat butter, or ghee
• 1 tablespoon organic smooth or crunchy almond butter

Instructions:

1. 1. Put the cocoa powder, sweetener, and baking powder in a small mixing bowl. Using a fork, whisk to combine, and mash up any clumps of baking powder.
   2. Put the egg, heavy cream, and vanilla extract in another small bowl, and whisk to combine. (Because cream is 100 percent fat, the breed of cow does not matter as it does with milk – it’s the protein portion of the milk that is impacted by the casein A-1 mutation in most cows).
   3. Pour the wet ingredients into the dry ingrts and mix until all ingredients are well incorporated.
   4. Grease the bottom and sides of a 4H-inch-diameter ramekin with the butter. Pour in the batter.
   5. Microwave on high for 1 minute 20 seconds and remove. Soften the almond butter in the microwave oven, drizzle over the top of the cake, and serve.

video: http://gundrymd.com/lectin-free-chocolate-cake/