- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 484.7
- Total Fat: 39.9 g
- Cholesterol: 256.8 mg
- Sodium: 638.2 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 9.3 g
- Protein: 11.7 g
Healthy low carb instant chocolate cakeSubmitted by: BRMALLORY1986
IntroductionOriginal recipe: http://healthyindulgences.net/
Below is my version of this Original recipe: http://healthyindulgences.net/
Below is my version of this
1 Tablespoon unsalted butter
2 tbsp sugar free creamer OR lite coconut milk
1/16 teaspoon sea salt
1/2 teaspoon vanilla
1 beaten egg
5 Tablespoons almond flour, gently packed
2 teaspoons coconut flour
7 teaspoons splenda
1 Tablespoon unsweetened cocoa powder (recommended: Hershey’s Special Dark cocoa powder)
1/8 teaspoon baking soda
1/4 teaspoon vinegar (apple cider or white)
2 tbsp whipped cream cheese
2 tsp kroger fiber powder
Add vanilla and drizzle egg into mug while whisking it with a fork.
Add the dry ingredients and whisk thoroughly with fork until batter is smooth and evenly mixed. Whisk in vinegar. Slap the bottom of the mug with the palm of your hand 10-20x to pop air bubbles.
Place in the center of the batter 2 tbsp of whipped cream cheese for a gooey, melty center. Microwave mug on HIGH for 1 minute, 15 seconds, or until batter has cooked through. Let cool 1 minute.
To bake this cake in the oven, preheat oven to 375 degrees Fahrenheit. Set mug on a cookie sheet and bake cake for 10 minutes, checking to see when the cake is firm and springy in the center.
Serving Size: Makes 1 serving