Saturday, October 19, 2013

Flourless, sugar free chocolate mug-cake

First of all, I'm sorry that my presence on this blog is rather erratic. Weekly Wednesday updates - yeah right!!! Also, my apologies that I'm so slow to follow up on all your comments. I had this optimistic idea that since my job now involves less travelling, I'd have all this spare time and energy to spend on blogging. Only that my job still turned into a 6-days and 50-hour  a week scenario. And in my spare time, I've been fighting a never-ending respiratory infection (probably due to all the stress). Therefore, my Friday night snack yesterday was immune-boosting frozen blueberries.... with just a tiny bit of flourless chocolate cake on the side ;-) 

The recipe came from a blog that a friend of mine linked to on Facebook. She had made it more primal by changing a recipe that she found. I again made it LCHF and more blood-sugar-friendly by swapping honey for erythritol. 

1 Tbsp butter
1 egg
1/4 tsp baking powder
1/2 tsp vanilla powder
1 1/2 Tbsp cocoa
1 Tbsp thickened cream
3 Tbsp erythritol 

  • Melt butter in a mug in the microwave. 
  • Add the egg and beat with a fork. 
  • Throw in rest of ingredients and stir. 
  • Nuke for around 1.5 minute in your microwave oven and - voila -  a chocolate-miracle!  
  • Serve with whipped cream and blueberries 

You may want to experiment with the cooking-time depending on your oven-type. Perhaps 1.5 minute will make it rubbery, then try a few less seconds next time. 

I know it doesn't look too delicious from the photo - but trust me, it is!