Low Fat, Low Carb, 55-Second Wheat-Free Chocolate Pudding Cake

By kylaroy7

This is my version of the microwave chocolate cake - only I don't cook it for the full minute - stopping just short of a minute yields a pudding cake - and is really delicious. This is also lower in fat and carbs and is wheat/gluten-free. I exchanged half and half for butter and milk, and replaced the 1 T flour with cocoa (which is, technically, a flour) for all you gluten-allergic, cake-starved folks out there.

Ingredients

• 2 tablespoons unsweetened cocoa (I use Hershey's Special Dark)
• 2 tablespoons Splenda sugar substitute
• 2 1/2 tablespoons half-and-half
• 1 egg
• 1/8 teaspoon baking powder
• 1/2 teaspoon vanilla extract

Details

Servings 1
Preparation time 1mins
Cooking time 2mins
Adapted from food.com

Preparation

Step 1

1 Spray coffee mug with non-stick spray. 2 Mix all ingredients until well blended. 3 Add a very scant pinch of salt. 4 Microwave for about 55 seconds - just until the mixture rises above the rim of the cup. If you cook it much longer, it gets rubbery. 5 Yes, it's pretty good topped with Cool-Whip or sugar free ice cream or a little more half-and-half.