QUICK CHOCOLATE CAKE-IN-A-CUP

Quick Cake In A CupYou could be eating ooey, gooey, chocolatey cake in a matter of minutes!

Ingredients:
2 tablespoons almond flour
1 tablespoon coconut flour
1 tablespoon cocoa powder
½ teaspoon baking powder
A pinch of salt
1 large egg
1 tablespoon Natural Mate,* equal to 2 tablespoons sugar
1 tablespoon melted butter or coconut oil
½ teaspoon vanilla extract
2 tablespoons sugar-free chocolate chips
2 tablespoons additional sugar-free chocolate chips for topping
Whipped cream or ice cream and berries for garnish, optional

Directions:
Combine almond and coconut flours, cocoa powder, baking powder, and salt in a small bowl and whisk until well blended.

Place egg in a 2-cup mug or small bowl and beat with a whisk or fork to blend. Beat in Natural Mate. Add melted butter and vanilla and beat until incorporated. Add dry ingredients to egg mixture and beat to make a smooth batter. Fold two tablespoons chocolate chips into batter.

Place cup with batter in microwave oven and cook on high. Check after one minute and continue to cook only until there is no wet spot in the center. It usually takes about 1½ to 2 minutes total. The cooking time may vary depending on the size and thickness of the cup or bowl and the power of the microwave oven.

Remove cup or bowl from oven and scatter remaining two tablespoons chocolate chips over cake while still hot. Let stand until melted. Top with a dollop of sweetened whipped cream or yogurt or a scoop of sugar-free ice cream and garnish with fresh berries, if desired. Serve in the cup to be eaten with a spoon. Alternately, cake can be unmolded onto a plate while hot and topped with the remaining chocolate chips.

Divide to make two servings.

Makes two regular servings or one large serving.

Nutrition data per each of 2 servings:
Calories: 167; Fat: 14.7g; Carbohydrate: 11.8g; Fiber: 9.2g, Sugar: 0.4g; Protein: 3.2g; Net Carbohydrate: 2.6g

Count excludes 1 gram of sugar alcohol (erythritol).

Baking Note: To bake in a conventional oven rather than a microwave, grease two 6- to 7-ounce ramekins. Divide batter between them and bake at 350 degrees F for about 12 to 15 minutes or until centers are set.

SUGAR-FREE WHIPPED CREAM
½ cup heavy whipping cream
½ teaspoon vanilla extract, optional
1 drop EZ-Sweetz liquid sweetener to equal 2 teaspoons of sugar

Directions:
Chill a small bowl and a whisk or the beaters from an electric mixer. Put the cream, sweetener, and vanilla in the bowl and whisk or beat until cream holds peaks when beater is lifted. Be careful not to over beat or you will have butter.

Makes 8 Servings.

Nutrition Data Per Serving:

Calories: 52; Fat: 5.5; Protein: 0.3g; Total Carbohydrates 0.6; Fiber: 0g; Sugar Alcohols (erythritol): 1g; Net Carbohydrates: 0.47g

Notes:
*Natural Mate is a combination of erythritol and either stevia or sucralose. A third version contains extracts of okra and pumpkin, natural supplements that have been shown to help with blood sugar control.

Natural Mate is twice as sweet as sugar so you should use half as much as the normal amount of sugar called for in a similar recipe.

Low-carb chocolate chips:

Lily’s and LC-Foods chocolate chips are made with stevia and erythritol. Carb Smart chips are made with polydextrose and sucralose. Brands made with maltitol are also available but not recommended. Other options are to use chopped, sugar-free chocolate bars, like Choco-perfection, or to make your own sugar-free chocolate chips with this recipe: http://carbwars.blogspot.com/2015/07/chocolate-chips-and-candy.html

Disclaimer: I received sample products to use for recipe testing.

(c) Judy Barnes Bake

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Judy Barnes Baker

The working title for my first book was, “You’ll Never Know What You Are Missing.” It summed up my goal: to make eating for health synonymous with eating for pleasure. Once you discover the secret, you will find that the very best food for weight management, longevity, the treatment and prevention of disease, and over-all health and happiness is also the most sumptuous, satisfying, and indulgent way of eating the world has to offer. You are invited to the feast. Enjoy!

2 Comments:

  1. What terrific recipes you have! Definitely better than most of the low carb things out there…

    I’d love to try this little cake but don’t have any Natural Mate. Honestly, I have just about everything else except plain stevia…the cosest thing in my cabinets is Truvia packets …I’ve never been able to get past the aftertaste. What I do have: granular and powdered erythritol, tagatose, Lankanto, EZ Sweetz, Splenda, Sweet Perfection, Whey Low, yacon syrup…What would be the best tasting substitute (and amount) for this recipe?

    • Thank you, Lisa! I’m so glad you like my recipes.

      Any sweetener with bulk that measures like sugar will work fine in this recipe. Acually, I should change the recipe to say that. Erythritol would work if you either use a little more or add some high intensity sweetener like stevia, monck fruit, or sucralose to kick up the sweetness a little. Erythritol is only about 70% as sweet as sugar. Most of the ones you mention shold be OK, except if you use yacon you might need to cut down on the liquids a little. This is such an easy little cake, it can hardly go wrong. Even if it was too gooey, it would still be good, right?

      As far as the taste goes, it is a matter of what you like. Stevia tastes terrible to some of us but fine to others, for example.

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