Tuesday, July 12, 2011

Chocolate Mug Cake

Picture from ATX Gluten Free
This is recipe that I found from a blog called: ATX Gluten Free.  I adapted her recipe to be low carb! This is a really fabulous way to have a quick low carb dessert!


1-3 net carbs per mug

Ingredients:
  • 1 large microwave safe coffee mug
  • 4 tablespoons Carbquik (or any other low carb flour substitute)
  • 4 tablespoons Splenda (or sugar substitute)
  • 1 large egg
  • 2 tablespoons cocoa powder (or melted sugar free chocolate chips)
  • 3 tablespoons unsweetened vanilla almond milk (or 2 tbs heavy cream 1 tbs water)
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • Optional add-ins: pinch ground coffee, dark chocolate chips
  • 1 small pinch of baking soda and salt
Instructions:
Grease a coffee mug with oil or cooking spray. Place all ingredients in mug and mix with fork to combine ingredients, but don’t over-mix. Microwave on high for 1 minute and 30 seconds. The cake might look like it is overflowing from mug, but it will settle. Cooking time depends on microwave strength, but the standard is 1 minute and 30 seconds; with 3 minutes being on the higher end. Final product should be moist.


Seriously. so. good.

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