These little cakes are the ideal size for a quick snack.

Ingredients

• 1 single-cake package or 1/2 cup Wise Choice Cake-ability Baking Aid
• 2 cups almond flour
• Sweetener equivalent to 1/2 cup sugar
• pinch salt
• 1/2 cup water
• 1/2 cup sour cream
• 3 large eggs, beaten
• 3 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

   

Directions

Makes about 3 dozen.

Pre-heat oven to 250°F.

1. Using non-stick coating, spray muffin cups.

2. Combine Wise Choice Cake-ability Baking Aid, almond flour, sweetener and salt. Using a whisk, stir to get rid of any lumps, or pass mixture through a medium sieve.

3. In a separate bowl combine liquid ingredients.

4. Add egg mixture to dry ingredients and stir until just combined.

5. Spoon into muffin tins, filling 3/4 full. Bake for about 15 minutes until the tops spring back when lightly pressed, or until a skewer comes out clean.

6. Let sit in pans for 2 minutes, then turn out onto racks to cool.

Variation: For chocolate cakes: Add 1/4 cup good quality cocoa powder to dry ingredients. It's a good idea to sift it first.

Nutrition

Nutrition* (per cake, as calculated by Mastercook): 49 calories; 4g fat; 2g carbs (of which 0.5g is fiber); 2g protein.

*based on no-calorie sweetener