Ingredients:
4 Tbsp. almond flour
2 Tbsp. unsweetened cocoa
4 Tbsp. Splenda or Swerve
pinch of salt
1 egg
3 Tbsp. cream (or 1 1/2 Tbsp. cream and 1 1/2 Tbsp. water)
3 Tbsp. oil
1/2 tsp. vanilla
Optional Ingredients:
3 Tbsp. sugar-free dark chocolate, chopped, or sugar-free chocolate chips
3 Tbsp. chopped nuts (walnuts or pecans work best)
 Step 1 – Get out a large mug. Put the dry ingredients into the mug. Mix well with a fork. |
 Step 2 – Add the egg and mix well. Add remaining wet ingredients and the nuts and chocolate, if you elect to use them. Mix well. |
 Step 3 – Microwave the cake right in the mug for three minutes. Pull it out and check it. Depending upon your microwave, you may need a few seconds more or less. |
 Step 4 – Allow to cool 1 minute. Remove from mug. Slice into either 2 or 3 pieces. Put each piece on a plate. Top with sugar-free whipped cream. You can also garnish with sugar-free strawberry sauce, chopped nuts, sugar-free chocolate sauce, chocolate shavings. |
This one will amaze your friends because it truly has the texture of baked cake without the hassle. Five total minutes (including combining ingredients and cooking) and you have a culinary miracle!
Monica Almaguer says
This cake is divine. I used hersheys special dark cocoa powder and swapped out the milk with diet rootbeer, and used a mixture of stevia, abd xylitol for sweenter. This far exceeds other carbquick cakes ive tried. Totally curbed my chocolate craving without sabotaging my diet. Thank you for your recipe!!