Sometimes after dinner, I just want a little something sweet. Since I usually don’t plan ahead very well, if I’m going to have dessert, I need it to be quick to make because I don’t want to be eating dessert at 11:00 pm no matter how few carbs it has. This chocolate cake takes about 5 minutes to gather ingredients and mix, and 90 seconds to cook in the microwave. I like it because it is portion controlled…I know I won’t find myself covered in chocolate laying in a food stupor with only crumbs remaining of an entire chocolate cake! This recipe makes 2 small cakes, so you could share one or save it for tomorrow.
I use Lily’s Choclate Chips because they are delicious, non GMO and sweetened with Stevia instead of sugar or some other artificial sweetener. Stevia is an all natural sweetener derived from a leaf, not an artificial chemical.
The toppping in the picture is just heavy whipping cream whipped with some stevia and vanilla.
- 4 TBSP cocoa powder
- 2 TBSP erythritol
- 2 medium egg
- 2 TBSP heavy cream
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 cup [Lily's chocolate chips: Lily's Dark Chocolate Chips]
- 2 pinch salt
- Mix all ingredients together in a bowl.
- Pour into 2 ramekins or 2 mugs.
- Cook in the microwave for 90 seconds.