Here is one recipe. I altered it to fit the ingredients I have. Like 3 drops peppermint instead of vanilla. 5 heaping tablespoons almond flour adn no coconut flour; 1 tsp stevia and 2 heaping table spoons splenda, 1 whole medium egg, 2 tablespoons butter
THis is designed to be very low carb-- not everyone will have a taste for it.
Chocolate Cake in a cup
Makes 1 large serving
Ingredients:
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.
Preparation:
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!
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.
~7.4g net carbs, 368 calories (without the square of Lindt 70% chocolate)
HOw does compare to the one you tried???
THis is designed to be very low carb-- not everyone will have a taste for it.
Chocolate Cake in a cup
Makes 1 large serving
Ingredients:
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.
Preparation:
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!
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.
~7.4g net carbs, 368 calories (without the square of Lindt 70% chocolate)
HOw does compare to the one you tried???
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