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The season for posting rich holiday recipes has come, eh? Oh no, not so fast! While I did post my fair share of rich recipes before Thanksgiving, and followed up with a Candy Cane Ice Cream last week, in “real life” I’m staying on the straight and narrow and focusing on lighter recipes for myself most of the time. (Um…that Candy Cane Ice Cream was actually a project from this summer, to tell you the truth!) I did work on some Christmas candy recipes for the blog last week and made a delicious Black Raspberry Cheesecake for my birthday on December 1st (recipe coming soon!), but those were the first rich desserts I’ve made in quite a few weeks! Over the past couple of months I’ve been putting together some puzzle pieces that have been helping me finally lose some weight, and part of the key has been cutting back on heavier fats like cream cheese and focusing on more foundational fats (like coconut oil and the fats from eggs and red meats). And I’ve been getting LOTS of E meals in! I have grown to crave E meals over S meals a lot of the time. This is what four years on the Trim Healthy Mama plan will do for you, folks. 😉 I am actually seeing results, and it’s exciting. In January I plan to write some blog posts about the things that have been clicking for me, so stay tuned and sign up via email to make sure you see those posts!
Speaking of which, I’ve made a pretty exciting change over here on the blog in the last week! Ever since I started this blog several years ago, I’ve been using a really dumpy (but free!) email service that wasn’t customizable at all. Last week I finally decided to bite the bullet and pay for a better email service that lets me customize what I send out. Instead of updates automatically going out every time I post a blog post, I will be able to hand-write and customize my blog subscription emails to all of you who are signed up. This is really cool because I plan to use this as a way to share more personal, “real” stuff with my email subscribers – peeks behind the scenes, excerpts from my personal life, etc. I like to be real! I’m going to be sharing some exciting announcements in the next few weeks and my email subscribers will see them first, so be sure to sign up via the header at the top of this blog or CLICK HERE to see a not-so-fancy sign-up form. It does the job.
Speaking of my fancy subscription widgets, Charlotte Boyer from Lotta’s Web has done a fantastic job of designing my logo and helping me customize my site over the past two years. I highly recommend her services if you need web design done!
Just get to the cake already, Bri.
All right, all right…hold your horses. What? You’re not here to hear about my latest website developments? But they’re so important! I digress.
This Chocolate Pudding Cake for One is part of my new Lean Mean Scheme. In other words, it’s one of the recipes that I’ve been consuming while losing weight. Oh yeah, you like the sound of that, right? I’ve been trying to incorporate lots of glucomannan into my diet lately. Glucomannan helps control the blood sugar and makes you feel fuller, and since this article does such a great job of explaining the science behind all this, I’m going to leave it at that. Not only does this Chocolate Pudding Cake contain a nice dose of glucomannan, but it’s also a THM Deep S recipe and gluten/dairy/nut free! Plus it tastes good.
I call it a pudding cake because I like to keep it on the slightly underdone side, leaving me with a soft chocolate cake that’s a little gooey in the middle. You can cook it all the way through if you like; personal preference. The dab of vanilla Carb Smart ice cream that you see in these pictures is not Deep S, but it was a nice addition. 😉 Mostly, it was to make the plain ol’ cake-in-a-bowl a little more photogenic. I ate lots of these cakes plain while perfecting the recipe.
I have an amazing vanilla version of this cake coming soon, so stay tuned! I also plan to do full-size cakes based off of these recipes sometime in the future. At least in time for my next cookbook!
You may also enjoy:
my recipe index
recipe index by fuel type/allergy/theme
all my Deep S recipes
Superfood Single Brownie
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
Looking for Christmas gifts? Give the gift of health and buy someone a cookbook and 2018 calendar full of healthy recipes from Yours Truly!
- 2 tsp. coconut oil (I use refined coconut oil to eliminate coconut flavor.)
- 1 med. egg
- 2 T. water
- 2 T. collagen
- 1½ T. cocoa powder
- 2½ tsp. THM Super Sweet Blend (or more, to taste)*
- ½ tsp. glucomannan
- ¼ tsp. baking powder
- Dash salt
- Melt the coconut oil in a ceramic bowl. (A small cereal bowl size works well.) I do this in the microwave.
- Add the egg and water and whisk.
- Add the dry ingredients and whisk until smooth. (Feel free to add more sweetener!) The batter will be very liquidy.
- Microwave for a minute, then check and see if you want to nuke it any longer. At one minute, mine is a little underdone in the center, which I like. 1½ minutes cooks it all the way through so it's a regular chocolate cake and not a pudding cake any longer. Times may vary with each microwave, so find what you like.
- To stay in Deep S territory, top with a little unsweetened almond milk. For a regular THM S, top with a dap of Reddi-wip or some sugar-free ice cream. Since this cake contains protein, it can be used as breakfast or a snack on its own, but it also makes a great dessert after a meal.
-I do not recommend substituting whey protein powder for the collagen.
-I use Konjac Foods brand glucomannan, which isn't quite as strong as THM's glucomannan from what I've heard. In my ice cream recipes I often remind people to decrease the glucomannan amount if they're using a strong brand and notice a funny taste or texture. It shouldn't make as much of a difference in baked goods, but if you notice that something is off, try decreasing the gluccie. You may be able to substitute xanthan gum for the glucomannan, but I haven't tried that in this recipe. These pudding cakes are best warm since the gluccie will start to solidify when it cools.
-Not into microwaves? Bake it at 350* until the desired texture is reached.
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