I’ll have my cake & eat it too!

Super awesome flourless, sugarless, chocolatey Mug Cake that is!

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OK really when you break this down it’s a microwaved scrambled egg with coacoa powder, splenda and a couple other non caloric ingredients…so what that means is it’s freaking bariatric, low carb friendly!  What it lacks in sugary goodness it makes up for in that it looks like cake to the eyes, and feels like cake to the mouth, and tastes pretty decent at the same time!

All you need is a few minutes of time and a few ingredients.

  • 1 Raw Egg
  • 2 TBL Hershey’s Unsweetened Baking CoaCoa
  • 2 TBL Splenda (or other non sugar sweetener, and you can increase a bit to taste)
  • 1/2 TSP Vanilla Extract
  • 1/4 TSP Baking Powder
  • 1 Bowl to Mix in
  • 1 Mug or Ramekin to Microwave aka Bake in (a larger ramekin is ok, small one won’t work as it does poof up quite a bit)
  • Cooking Spray

Mix all of these ingredients in a bowl until it looks like glossy cake batter

Spray your Mug or Ramekin with cooking spray and pour in your batter

Tap Mug or Ramekin on the counter top to remove larger air bubbles

Microwave for 40 seconds (for a ramekin) to 1 minute and 10 seconds for a mug (your microwave time may vary depending on power etc)

I like to plate my mini personal cake on a saucer and to moisten I pour over 1 TBL Sugar Free Torani Syrup of whatever flavor I may feel like having.  The Torani Syrup moistens the “cake”.  I learned this trick when watching the food network when they moistened spongecake with simple syrup…Torani totally works for this sugar free version!

So, even if you are low carbing, forever dieting, post weight loss surgery for life, you can still have your cake and eat it to!  Total craving buster!

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Calories will vary depending on your egg size.  My cake turned out to be 90 calories without frosting. 7g Protein.

 

 

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