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How are those New Year’s resolutions going? 😛 Did you make any? I actually didn’t this year. I used to, but then I realized that I obsessed over them (which wasn’t healthy), so my more recent strategy has been to keep looking onwards and upwards all year long. Life is a journey, and each day is part of that journey. Right now amidst wedding planning, preparing to move all my
junk belongings to Louisiana, and savoring my last days at home with my family, God is teaching me to just put one foot in front of the other and trust Him for the rest. It works when I remember. 😉
Enough pontificating – on to the cake. I am very, very excited to share this recipe with you (and a full-size version next week, hopefully) because it’s been on my to-do list for awhile, and when I finally got around to concocting it, it exceeded my expectations. I’m a realist-bordering-on-pessimist, so this rarely happens, especially in the experimental food department. But this Cream Cheese Chocolate Chip Muffin exceeded my expectations with its warm gooiness and molten cream cheese center. It’s more of a cake than a muffin; but since it’s made in a mug, and most things made in mugs are referred to as “muffins in a mug” – well, you get the drift….
I took my cue from the Chocolate Pudding Cake a few weeks ago and used glucomannan for a great texture in this cake. Not only does it improve the texture, but it will help fill you up and balance your blood sugar, aiding weight loss. #newfaveingredient If you don’t have glucomannan, you can probably substitute xanthan gum in the same amount. If you’re looking for a THM Deep S, dairy-free chocolate cake that only uses a few ingredients and has an awesome texture, check out the Chocolate Pudding Cake recipe! It uses collagen, which not everyone has, so today’s recipe is an option for non-collagen-users.
As always, please feel free to add more sweetener to this recipe! (My sweet tooth isn’t as strong as a lot of people’s.) With the cream cheese and sugar-free chocolate chips to balance it out, this amount of sweetener was perfect for me.
Did you make any New Year’s resolutions or pick a word to remember this year? Please share in the comments below – I’d love to hear them!
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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 (but your price doesn’t change).
Want to start the New Year out right? Grab a copy of my cookbook to get nearly 400 RECIPES to jump start your healthy journey! You’ll find lots of our Thomas family church cookbook favorites made healthy in this easy-to-use, hard cover/spiral bound book. CLICK HERE for details! You may also want to check out my 2018 recipe calendar with 12 brand new recipes and exclusive recipe cards!
- Whisk the water and egg together in a large mug or a small ceramic bowl.
- Add the dry ingredients and whisk until smooth.
- Drop the cream cheese into the center and top with a sprinkle of sugar-free chocolate chips.
- Microwave for 1 minute, 20 seconds, then check on it. I microwave mine for about 1 minute and 40 seconds, but the time may vary by microwave. I like it to be a little wet in the center yet so it's not overdone.
- Enjoy warm because it will solidify as it cools thanks to the glucomannan. I like to take a bite of the cream cheese center with each bite!
- I recommend adding a little protein on the side if eating this as a meal or snack on its own.
-Different brands of glucomannan can vary in strength, so if you notice an odd texture in the cake, try decreasing the amount a bit. I use Konjac Foods brand, which you can find from Netrition or Amazon.
-The sweetness was good for me since the cream cheese and chocolate chips balance things out, but feel free to add more sweetener. You could also mix some sweetener into the cream cheese before adding it to the cake, but I didn't feel like creating an extra step.