How to make a sugar-free, gluten-free microwave chocolate cake ready in just 4 minutes, for busy mornings or healthy desserts.
Equipment
- Microwave
- 4 x 5 inches microwave safe mold — (10 x 12 cm)
Ingredients
- 2 eggs
- 2 tbsp heavy cream
- 2 tbsp whole milk or 4 tbsp milk if not using cream
- 2 tbsp coffee optional, replace with one more egg or milk
- 1 tsp vanilla extract
- 2 tbsp erythritol or monk fruit
- ½ cup almond flour finely ground or coarsely ground for more texture
- 2 tbsp coconut flour optional, for consistency
- 1 tsp baking powder
- 1 tbsp unsweetened cocoa powder add an extra tbsp for richer chocolate flavor
- 1/4 cup walnut halves
Instructions
In a bowl, beat the eggs, milk, cream, coffee (if using), and vanilla extract until well combined.
Stir in erythritol. Whisk until completely dissolved.
In another bowl, combine almond flour, coconut flour, baking powder, and cocoa powder.
Add the dry ingredients to the wet ingredients and mix with a whisk until smooth and evenly blended.
Grease a microwave-safe glass dish (about 4x5 inches) with butter or coconut oil. (Or cover with parchment paper). Pour in the batter and arrange the walnuts evenly on top.
Cook for 2 minutes at 600W, rest for 2–3 minutes, then cook another 2 minutes at 600W.
Check the center, if it’s still liquid, cook for 30 seconds to 1 minute more.
Cool and serve.
Nutrition
Calories140 kcal
Carbohydrates9 g
Protein5 g
Fat12 g
Saturated fat3 g
Cholesterol61 mg
Sodium100 mg
Potassium70 mg
Fiber2 g
Sugar1 g
Vitamin A162 IU
Vitamin C0.1 %
Calcium82 %
Iron1 mg
