So I saw a mug-cake being passed around and I decided to give her a shot, while also finding a way to add a little ice cream. I didn't invent this recipe; but I sure as hell loved it!
Ingredients:
- Cooking spray
- 1 egg
- 2 tbsp cocoa powder
- 2 tablespoons Splenda
- Pinch salt
- 1 tbsp heavy cream/almond milk
- 1/2 tsp vanilla extract
- 1/4 tsp baking powder
In 2 separate bowls I did an egg and beat it. Then i put all the other ingredients in the other bowl and mixed.
Then I threw them all together in a bowl.
Lesson learned: Maybe needed more splenda; could have been a tad sweeter.
Spray the mug with cooking spray (or rub butter in it) then place mixture into a mug, and then I microwaved for 1 minute 20 seconds; I wonder if it would have been more moist had I done it for slightly less and will experiment next time.
I found this pretty keto-friendly ice cream, and did half a serving of it!
And boom, I used the ice cream in conjunction with the cake to kind of moisten it up a little bit.
This entire dessert was 5 net carbs as per MyFitness pal, which doesn't add any carbs for Splenda for some reason, which probably was another 2 net carbs, for my guess of 7 net carbs. Not bad if you had a good day of not getting close to 20!
I do recommend trying it a few times and tweaking the sweetness and such; as mine could have used more sweetner even with the 2 tbls of Splenda!
Enjoy and tell me what ya think
-Freeze
Just a suggestion (I make these all the time and love 'em): Definitely go cream instead of almond milk and Increase the cream if you want more moisture; also increase the Splenda a touch and decrease the cocoa; cocoa is actually bitter and less will still make it nice and chocolaty but less will make the cake sweeter. Experiment a ton!
ReplyDeleteI did go with heavy cream; so bump it up some? Got it! A little more splenda? Perfect. and less cocoa? Ok, next round I will do so!
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