This moist little cake reminds me of the bread puddings I used to make. I can’t find anything to sub for raisins that my BGL will tolerate, but other than that, this tastes a lot like my original bread pudding recipe while being a whole lot healthier!
Chia “Bread Pudding”
2 tablespoons melted salted butter
1 large egg
1/4 cup white Hood Calorie Countdown Dairy Beverage*
2 teaspoons powdered erythritol
2 teaspoons Fiberfit Liquid
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon Imitation Butter Flavor
1/8 teaspoon salt
1/3 cup ground or milled chia seeds
Grease a 2-cup microwavable bowl. Set aside.
In a small bowl, whisk cake ingredients together in order given, making sure they are blended well before and after adding the chia seeds. Let sit 10 minutes. Microwave on high for 3 1/2 minutes. Let sit 5 minutes to finish cooking.
Meanwhile, mix glaze ingredients together well. When cake is finished, carefully remove from bowl upside down on a saucer. Cover with glaze and eat while still warm.
This contains about 5 net carbs.
* You can sub 1/8 cup cream + 1/8 cup water for the Hood.