This is a rich, moist, dark chocolate mini cake you can either microwave or bake in your oven (if you can wait that long!). Yum! 8+d
Dark Chocolate Mini Cake
2 tablespoons melted salted butter
1 large egg
1/4 cup chocolate Hood Calorie Countdown Dairy Beverage
2 tablespoons powdered erythritol
2 tablespoons Hershey’s Special Dark Cocoa Powder
2 teaspoons Fiberfit Liquid
1/2 teaspoon baking powder
1/4 teaspoon vanilla
1/8 teaspoon salt
1/4 cup almond meal
2 tablespoons coconut flour
Dark Chocolate Frosting/Glaze
Grease a small (2-cup or so) microwavable bowl or dish. Set aside.
In a small bowl, whisk together cake ingredients in the order given until well blended. Pour into prepared dish and microwave on high for 3 1/2 minutes. Let sit for 5 minutes to finish cooking.
Meanwhile, mix frosting ingredients well. Carefully remove cake upside-down onto a small plate or saucer. Frost with chocolate frosting/glaze (it will melt) and eat. I suggest eating this right away because the edges tend to get dry as they cool.
You can also bake the cake in a regular oven for 30 minutes at 350, then let it sit at least 5 minutes and frost in the baking dish (I used a Corning Ware 2 1/2 cup square dish). This makes the texture moist throughout the cake.
The cake has about 5 net carbs and the frosting has about 1/2 net carb for a total of about 5 1/2 net carbs in the entire recipe.