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1 C. SIFTED almond flour
1/2 C. SIFTED WPI
1/2 t. cornstarch
1/3 C. cocoa
1/2 t. baking soda
1/2 C. vegetable oil
1/2 C. mayo
Sugar Sub. = 1 C. Sugar
1 t. vanilla
How To Prepare:
Sift all dry ingredients together. Beat wet ingred. with sugar sub. (use 1/4 C. Diabetisweet for better volume and texture) with a wire whisk. Don't use a mixer!
Blend dry into wet - mixture is thick. Pour into a greased 7x11 pan. Bake at 350* for 19-22 mins.
Frost with whipped cream or your favorite frosting.
Number of Servings:
Carbs per serving - include all nutritional information if known:
40 ECC using granular Splenda. 22 carbs with a no carb sweetner