This is a microwave single serve version of the flourless chocolate cake recipe I posted a while back. I should start by saying how much I despise low carb microwave cake recipes. Last year I went through 13 eggs in one day trying to get a microwave cake to work. I vowed to never test another microwave cake recipe ever again. The problem was that it nearly always came out different every time I tested. It was absolutely maddening.
I was very excited after trying this recipe out the first time. It was moist! I tested it a few times and it was consistent! I love that it has no flours. More importantly it tastes great (every single time!)
1 tbsp pumpkin puree (15 grams) (I used canned pumpkin puree made by Libby’s.)
1 tbsp peanut butter (16 grams)
1 tbsp heavy cream
1 tbsp unsweetened cocoa powder
1 tbsp egg whites
1/4 tsp vanilla
1/8 tsp baking soda
4 tbsp sugar equivalent (I used 12 drops ez sweet)
- In a small bowl mix together all the igredients and make sure to combine completely. A whisk would work well but I used a fork and a spatula.
- Spray a round ramekin with cooking spray and pour in the batter.
- Microwave times are going to vary depending on how many watts your microwave is. The higher the watts the less time. My microwave is a 1200 watt microwave and it took 45 seconds.
- For lower watt microwaves, cook for 1 minute and check the cake. If it’s still wet in the center continue for 15 second intervals making sure to not overcook!!
- I’m copy-pasting this from the comments. I don’t have exact numbers for this recipe however here’s some information that I do know. “This one I did add up the information out of curiosity and I think it’s around 4-5 net carbs. (1 tbsp pumpkin is .8 net carbs. 1 tbsp peanut butter is 2 net carbs, 1 tbsp cocoa is 1 net carb, heavy cream is 1 tbsp=.5 net carb and then the egg white which is hardly anything at all. ) Calories are fairly low as well, but I don’t have the exact number!”