1 to 2 minutes
1 serving - 2 if you're feeling generous enough to share
In a microwave safe dessert bowl, sift or whisk the coconut flour, plantain flour, cinnamon and baking powder together. Mix the gelatin powder with the water in a separate bowl or measuring cup, to make a "gelatin egg". Mix in the wet ingredients with the flour mixture. If it seems too dry, add a bit more coconut milk. Smooth it out in the bowl, and microwave on high in one minute intervals until cooked through. It will take longer with the gelatin than it takes with an egg, microwaves will vary. It may take as long as 5 minutes.
Vary this for non-AIP, or after you have successfully re-introduced eggs. Decrease the baking powder to 1/2 tsp, and use an egg instead of gelatin. You can also substitute cacao powder instead of cinnamon if you have successfully re-introduced cacao, or for non AIP followers.
Other options include fresh berries, chocolate chips, cacao nibs, oh... the choice are endless! Just stick with whatever foods your body will tolerate!
Just because you have food intolerances, doesn't mean you have to be deprived of dessert! When I was "doing Atkins" there was a flax muffin recipe that I used a couple or 3 times a week for breakfast. This recipe is a modification of that, to make it dessert, paleo and AIP friendly. You can mix this, cook it, and eat this all out of the same bowl, so there's far fewer dishes to wash too!
Remember, desserts such as these are TREATS to be had occasionally. They should not be a daily thing. If you're in the habit of having daily dessert, make it berries with coconut cream, or "ice cream like" fruit smoothie. Don't fall into old habits of pre-made from junk ingredients cakes and cookies for comfort.
modified by me from several low-carb Atkins recipes on the interwebs