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

5.0(6)

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.

by One Happy Woman·published 2009-11-28

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Dessert

Servings

1 serving, 1 serving(s)

Total time

2 min

prep 1 min

Calories / serving

175 kcal

Ingredients (6)

serves

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

Instructions (5 steps)

01Spray coffee mug with non-stick spray.
02Mix all ingredients until well blended.
03Add a very scant pinch of salt.
04Microwave for about 55 seconds - just until the mixture rises above the rim of the cup. If you cook it much longer, it gets rubbery.
05Yes, it's pretty good topped with Cool-Whip or sugar free ice cream or a little more half-and-half.

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