Here's my recipe for microwave chocolate cake - a decadent twist on the One Minute Muffin!
More info and a giveaway at the post on my blog
Healthy Instant Chocolate Cake In A Mug
, on Flickr
Healthy Instant Chocolate Cake
Makes 1 large serving
1/2 Tablespoon unsalted butter**
4 teaspoons half and half cream OR lite coconut milk
1/16 teaspoon sea salt
1/2 teaspoon vanilla
1/2 beaten egg
5 Tablespoons almond flour, gently packed
2 teaspoons coconut flour
2 Tablespoons erythritol OR 2 Tablespoons Truvia
3-4 packets good-tasting stevia OR scant 1/16 teaspoon pure stevia extract (if using erythritol)
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)
**For a dairy-free/paleo version of this cake, use coconut oil or nonhydrogenated organic shortening and lite coconut milk. You can use a tablespoon of honey and the listed amount of stevia to sweeten it.
Add butter, half and half or coconut milk, and sea salt to mug. Melt for 30 seconds on HIGH in microwave, or until butter is liquified. 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 a square or two of 70% cocoa chocolate or sugar-free milk chocolate for a gooey, melty center. Microwave mug on HIGH for 1 minute, 15 seconds, or until batter has cooked through. Let cool 1 minute. Top with s squirt of whipped cream or a dab of low carb cream cheese frosting if desired. Eat!