You could be eating ooey, gooey, chocolatey cake in a matter of minutes!
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
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
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
*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