In a small mixing bowl, combine cocoa powder, sweetener and baking powder and whisk with a fork.
In a separate small mixing bowl, combine egg, heavy cream and vanilla extract and whisk with a fork.
Pour the wet ingredients into the dry ingredients. Mix the batter well.
Put the butter in a ramekin or small bowl and melt in microwave for approx. 30 seconds until the butter is melted. Swirl the butter around the sides of the ramekin to coat the sides.
Pour the batter into buttered ramekin and microwave for 1 minute and 20 seconds. Cake will rise up and over sides of the ramekin a bit.
When cool to touch, flip the ramekin over onto a flat plate. Cake should fall onto plate. Eat as is, or top with favourite toppings such as low-carb cheese cake icing, or whipped cream and raspberries.
If you want to try the peanut butter drizzle, just warm a tablespoon of peanut butter in the microwave (about 30 seconds) until it's more liquid and then drizzle it over your cake.
Macros: 15 g fat, 9 g protein, 8 g net carb per serving (MFP).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (95g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 109 (58%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 232.7mg||72 %|
|Sodium 174.6mg||6 %|
|Potassium 182.4mg||5 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 10.2g|
|Protein 7.9g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 187
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