Low Fat, Low Carb, 55-Second Wheat-Free Chocolate Pudding Cake
- Ready In:
- 2mins
- Ingredients:
- 6
- Yields:
-
1 serving
- Serves:
- 1
ingredients
- 2 tablespoons unsweetened cocoa (I use Hershey's Special Dark)
- 2 tablespoons Splenda sugar substitute
- 2 1⁄2 tablespoons half-and-half
- 1 egg
- 1⁄8 teaspoon baking powder
- 1⁄2 teaspoon vanilla extract
directions
- Spray coffee mug with non-stick spray.
- Mix all ingredients until well blended.
- Add a very scant pinch of salt.
- Microwave for about 55 seconds - just until the mixture rises above the rim of the cup. If you cook it much longer, it gets rubbery.
- Yes, it's pretty good topped with Cool-Whip or sugar free ice cream or a little more half-and-half.
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Reviews
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This totally satisfied my craving for chocolate cake! I did substitute the half & half for 2.5 Tablespoons of heavy cream & 2.5 tablespoons of water. That brought the net carbs down to only 3 for the whole delicious cake (according the site I use to track calories & carbs!) Be sure to mix up your egg well, or you'll have a white streak of egg going through it. Best eaten warm, IMO. Thanks so much for sharing.
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This is good. A cross between a firm steamed pudding and a pot de creme au chocolat. To get lower carb, I used seven drops of Ezsweets sucralose liquid (instead of granular) and heavy cream instead of half and half. I added 2 drops of Lorann orange oil for a little extra flavor. I used Trader Joe's cocoa.
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Tweaks
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Oh wow, this really was amazing. Really did fix my chocolate cravings!<br/><br/>I did try a variation on this. I used coffee instead of half-and-half, and put in an extra tablespoon of sweetener... Though my sweetener is a cheap brand, so it might not be so strong as Splenda is. Then as soon as I took it out of the microwave I turned it out and pressed a square of no added sugar milk chocolate in the centre so it melted. So good!
RECIPE SUBMITTED BY
One Happy Woman
United States