This rich, moist little cake is similar to my Low Carb Frosted Chia Brownie. It is really filling, so it can be 1 or 2 delicious servings.
Low Carb Chocolate Chia Cake
2 tablespoons melted salted butter
1 large egg
1/3 cup powdered erythritol
3 tablespoons unsweetened cocoa powder*
3 tablespoons water
2 tablespoons heavy whipping cream
1 tablespoon Fiberfit Liquid
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/8 teaspoon salt
1/3 cup milled or ground chia seeds
Grease a small microwave-safe bowl. Set aside.
In a small mixing bowl, mix cake ingredients well before and after adding chia seeds. Let sit 10 minutes.
Pour into prepared bowl and microwave on high for 3 minutes and 30 seconds. Let sit 5 minutes to finish cooking.
Meanwhile, mix frosting ingredients well. When cake is finished cooking, invert on a saucer and top with frosting.
There are about 8 net carbs in the entire recipe.
* I used Hershey’s Natural Unsweetened Cocoa Powder in this recipe (not dark cocoa powder).