Light & Fluffy Vanilla Microwave Jiffy Cake - Amazingly Sugar-Free & Gluten-Free

This is a special recipe. 

If you have been looking for a healthy 2-minute microwave cake or muffin recipe, this is it. 

Not only is this cake amazingly light textured, it is also gluten-free, sugar-free, low-carb, high fiber, dairy-free, starch-free, and chemical-free.

Basic Vanilla Jiffy Cake with Sugar-Free Chocolate Ganache Topping.

Vanilla Jiffy Cake

There are some recipes out there that use almond flour and/or coconut flour, but they are generally heavy, dry, and not convincing. It is highly unusual to have a tasty sugar-free, gluten-free, and low-carbohydrate recipe in one.

You're welcome :)

I purposely pared this cake/muffin recipe down. It is like a blank canvas, ready for you to unleash your creativity on.

I'm thinking, pumpkin-spice, applesauce cake, lemon-blueberry, sugar-free chocolate chip frosted with sugar-free chocolate ganache... I will be posting a almond-poppy seed muffin recipe next, using this recipe as the foundation. Check back soon.

This recipe is also a work in progress. Don't get me wrong, it's great as it is, but our recipes continually evolve here at Kitchen Cheetahs. We already have many variations, but I wanted to provide you with a basic recipe that is easy to make at home, with ingredients easy to source.



For a grain-free version, you may omit the oat bran flour and chia flour and use 1 T. golden flax seed meal instead. Note that the taste of the flax meal will be noticed in this recipe, since there are no spices or other strong flavors to mask the taste.

We like to make multiple batches of the single-serving dry cake/muffin mix and individually seal them in small zip-lock bags. When the munchies hit, grab 1 bag of dry mix and add the wet ingredients, mix, microwave, and enjoy!

This Jiffy Cake generously serves one. My daughter and I usually share one. An added benefit of this cake is that it is quite filling, and staves off cravings for hours. This cake isn't full of empty calories either, so it makes a great meal or snack. We like these low-carb Jiffy Cakes a lot, as they help with carb cravings when you want to slim down.




Basic Jiffy Cake Recipe for One Jiffy Cake:

Dry Ingredients:
3 T. (24 grams) white almond flour (Honeyville is a good brand)
2 T. (18 grams) coconut flour (we like Wilderness Family Naturals brand)
2 t. (6 grams) oat bran flour
1 t. (2.50 grams) chia seed flour
1 T. (15 grams) erythritol (or Lakanto's granular zero-cal sweetener)
1 T. (14 grams) xylitol
1 T.  (11 grams) IMO powder (or inulin powder)
1/2 t. (2.50 grams) baking powder
1/8 t. (0.40 grams) lecithin powder
heaping 1/16 t. (0.50 grams) sea salt

Wet Ingredients:
1 large egg, at room temperature (about 50 -51 grams)
1 t. (8 grams) vegetable glycerine
1/8 t. (1 gram) stevia glycerite, to taste
2 T. (28 grams) warm water
2 T. (26.50 grams) warmed deodorized coconut oil
1/2 t. (2.50 grams) real vanilla extract


Method:

Pre-grind your chia seeds into a fine flour using a small seed/coffee mill.
Grind together all the dry ingredients so that the sweeteners are powdered into the mix.
Store dry mix in an air-tight container until ready to use.

To make one Jiffy Cake:

In a 2-cup microwave safe baking container, whisk the egg until blended.

Add the other wet ingredients in the order listed and mix to combine.

Place the container of batter off-center in your carousel microwave and cook on high for 2 minutes, uncovered. The center should just spring back when touched.

Let cake cool in the microwave 3 minutes.

Remove from microwave and invert cake onto a plate, if desired, and cool 3 more minutes.

If you are not going to eat the cake right away, cover the cake to prevent it's drying out.



Photos of the process:

Get all your ingredients out.

A seed mill and good scales are helpful to have.

A small casserole dish (with vented lid) for cooking the cake in.

Measuring the dry ingredients.

I move each ingredient to the opposite side as I use it, so I don't forget where I'm at in the recipe.

The coconut flour I used.

Grind the dry ingredients together in 2 batches.

Do not grind until mixture heats up or it will clump.

The finished dry cake/muffin mix.

Crack the egg into the baking dish then mix in the rest of the wet ingredients.

Mix the dry mix into the wet mix until lump free.

Place the baking container off-center in the microwave so it will cook more evenly.

Let the cooked Jiffy Cake cool in the microwave for about 3 minutes.

Remove cake from microwave and let cool another 3 minutes.

The finished vanilla Jiffy Cake.

Cover the cake if you are not going to eat it right away

The cooled cake is ready to frost.

Here is a sugar-free chocolate ganache frosting.

Dig in!

Look at the light texture and moist crumb...

Hard to believe that this is a guilt-free treat, huh?

O.K., I'm going to go eat this now.

Enjoy,

Leila & Nancy.

Easy Garlic Parmesan Zucchini & Tomato Bake (Low-Carb)

Here is a delicious low-carb & gluten-free side dish that is very fast to put together. 

Garlic Parmesan Zucchini & Tomato Bake

Garlic Parmesan Zucchini & Tomato Bake Recipe:

6 young zucchini, diced into bite-sized pieces (and/or yellow summer squash)
1 onion, diced
4 cloves garlic, finely minced or mashed, or more to taste
1/4 c. minced fresh basil or Italian parsley, optional
1 to 2 cans diced stewed tomatoes, regular or Italian style
2 t. Italian seasoning
1 t. BioSalt or sea salt
1/2 t. freshly ground black pepper
1/4 c. shredded Parmesan cheese
1 1/2 c. shredded cheddar/jack cheese blend, for topping


Method:

Preheat oven to 350 degrees.

Mix together all but the cheese for topping.

Place in an oiled casserole dish.

Bake 25 minutes for crisper cooked vegetables, or 35 minutes for more cooked vegetables.

When the vegetables are close to being done, top with cheese blend, and bake until bubbling and starting to brown.


Note: 

You can cook the casserole with the fresh basil or parsley mixed in , or reserve it for garnishing the top when serving.

Garlic Parmesan Zucchini & Tomato Bake ingredients.

Mix together and place in Casserole dish.

I have included yellow squash too.

When almost done baking, top with cheese and bake until browned and bubbling.

Garlic Parmesan Zucchini & Tomato Bake makes a great low-carb side.

Enjoy,

Leila

The BEST Waldorf Salad (Sugar-Free, Gluten-Free)

Delicious Waldorf Salad - 

Perfect for a light lunch or as a sassy side to almost any meal.

Waldorf  Salad

This recipe is more than just the boring mayo stirred into diced celery and apples. This salad has a well balanced dressing that is a bit tangy, a bit sweet and a bit savory. It's perfect. it has been a classic in our homes for a long as I can remember. there is room for some unusual add-ins, like avocado, which tastes amazing. I like to add a touch more seasoned salt to the dressing if I'm using avocado.

When I was pregnant with my 3rd child, this salad got me through the long period of morning sickness. I'm glad it wasn't ice cream or chips that I craved! this salad has a nice balance of  healthful ingredients that my body must of needed then. Anyway, I still love this salad and I think you will too.


Perfect Waldorf Salad Recipe:

2 large red crisp apples, diced (about 2 cups)
4 large celery ribs, diced (about 2 cups)
1/2 to 1 cup crispy pecans or walnuts, roughly chopped
1/2 to 1 cup organic raisins or sweetened dried cranberries
2 large ripe avocados, diced, optional

Dressing:

1 cup mayonnaise (you can mix 50/50 regular and diet mayo)
1/2 c. sour cream (try Kitchen Cheetah's Sour Cream Blend on this blog)
2 t. fresh squeezed lemon juice
1 to 1 1/2 t. seasoned salt, to taste
2 T. raw honey, xylitol, Lakanto zero-cal sweetener, or raw sugar to taste
A pinch of cayenne powder, optional for a bit of heat


Method:

Mix up the dressing ingredients to taste in a medium sized serving bowl.

Wash and dice the produce, add to the dressing and mix well.

Add the avocado if using. Gently mix and check for seasoning and adjust as desired.

I like to sprinkle the nuts and dried fruit on top at serving time.

Make seasoned salt available at the table for sprinkling on top of the salad as well.

Serve immediately.


Notes:

You can make the dressing in advance and store in the fridge until needed. I will even make a bigger batch of dressing to use in multiple salads.

This salad is best eaten immediately once made.


Enjoy!

Leila & Nancy.

BEST Easy Spaghetti Sauce recipe and how to prepare spaghetti squash (Low Carb)

Bake some spaghetti squash while you make this delicious sauce.

We all need easy and quick dinner options made from items we stock in our pantry, right? I know I do. This spaghetti sauce fits the bill nicely. I also show you an easy way to prepare spaghetti squash, which is delicious served with this sauce.

Toss the store bought sauce!

This is my go-to recipe for a fast spaghetti dinner, using items I keep handy in my pantry. This sauce is SO much better than any prepared store-bought sauce you can find, and it is very kid-friendly. everyone loves it. It is a full bodied sauce, but it doesn't require hours of simmering. 

This spaghetti sauce is great reheated too. I have also used it as a delicious base for Italian casseroles. We also love it over steamed summer squash for a lower carb version. You may also use gluten-free or regular pasta of course!

Easy & Healthy Spaghetti Dinner Menu:

Baked and seasoned spaghetti squash
Easy Pantry Spaghetti Sauce
Fresh green salad
Fresh cut up fruit of choice


Leila's Easy Pantry Spaghetti Sauce Recipe:

1 T. deodorized coconut oil
1 large onion, minced
1 pound organic ground beef, buffalo meat, or 2 diced raw chicken breasts.
4 large garlic cloves
2 large bay leaves
2 T. whole fennel seeds
1 T. dried basil leaves
1 pinch rosemary leaves
1 pinch dried oregano leaves
25 grinds black pepper, to taste
2 (14.5-ounce) cans stewed diced tomatoes (plain or Italian)
2 (8-ounce) cans tomato sauce (or 1 can tomato paste)
1 can cream of tomato soup (choose a healthy brand)
1 to 2 soup cans water, as needed to thin
2 t. organic beef or chicken base
1 T. balsamic vinegar
1 T. brown 'Just Like Sugar", or regular brown sugar, or Golden Lakanto zero-cal sweetener
2 to 3 t. BioSalt or sea salt, to taste
1 to 2 T. extra virgin olive oil


Method:

Pre-measure all the spices. Smash the garlic cloves in a mortar & pestle with 1 t. of the salt.

In a large pot, heat  the coconut oil. Add the onion, meat, and garlic and saute until the meat is cooked through (and crumbly if it is hamburger). Season meat with seasoned salt if desired.

Make a well in the center of the pot and pour in all the dried spices. Stir and saute the spices about 30 seconds to bloom the spices (bring out their flavor), then stir into the meat mixture.

Add all the tomato products, along with the water and stir. Add the beef or chicken base, and let sauce simmer about 15 to 30 minutes. Put on a splatter shield to make cleanup easier.

Add the balsamic vinegar, brown sugar of choice, and BioSalt to taste.

Just before serving drizzle some olive oil over the top of the sauce.


To Bake Spaghetti Squash:

Preheat your oven to 450 degrees.Wash the outside of the spaghetti squash.

Split the squash in half lengthwise and scoop out just the seeds.

Lay the squash cut side down in a baking pan and pour in about 2 cups of water (this will help steam the squash and keep it from sticking to the pan).

Bake about 30 to 40 minutes, or until tender. When cool enough to handle, scoop out the strands of squash with a large kitchen spoon. Place in a serving dish.

Season with fresh ground pepper and onion salt, then drizzle with extra virgin olive oil. Toss well.

Enjoy, 

Leila.

Photos Of The Cooking Process:

The baked spaghetti squash

Spaghetti squash tossed with seasonings and olive oil (garnished with Parmesan cheese).

I find it easier to mash peeled garlic with BioSalt added to the mortar (1 t. was added here).

Added salt helps the garlic become a paste more quickly and keeps the garlic from jumping out of the mortar & pestle.

Garlic ready for sauteing.

Saute the meat, onions, and garlic together.

The meat is now browned and ready for the other ingredients to be added.

Add all of the pre-measured spices.

Saute the spices before mixing into the meat.

Organic beef base used in this sauce.

A sugar-free low-carb brown sugar replacement.

Adding all the tomato ingredients.

Adding the balsamic vinegar and other seasonings.

The finished sauce, before drizzling with olive oil.

Sauced spaghetti squash with salad and fresh pineapple on the side. YUM.

Dinner is on.

Author, Leila.