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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.
One of my readers (Debbie) suggested using a spoonful of peanut butter in place of the cream cheese! I think that’s a great idea!
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!
Note
The microwave in my new house (now that I’m married) doesn’t always cook things evenly, so if parts of my muffin overbake I top it with a splash of half and half and a sprinkle of extra sweetener. This is a great way to fix it up if it gets dry or isn’t sweet enough for your tastes.
You may also enjoy:
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STARTING THM
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my recipe index
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recipe index by fuel type/allergy/theme
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all my chocolate recipes
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all my single-serve recipes
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!
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- ¼ c. water
- 1 med. egg
- -
- 2 T. Briana's Baking Mix
- 1½ T. cocoa powder
- 1 T. THM Super Sweet Blend (or more, to taste)
- ½ tsp. glucomannan
- ¼ tsp. baking powder
- Dash salt
- -
- 2 T. reduced-fat cream cheese
- Sugar-free chocolate chips
- 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.
-The microwave in my new house (now that I'm married) doesn't always cook things evenly, so if parts of my muffin overbake I top it with a splash of half and half and a sprinkle of extra sweetener. This is a great way to fix it up if it gets dry or isn't sweet enough for your tastes.
-One of my readers (Debbie) suggested using a spoonful of peanut butter in place of the cream cheese! I think that's a great idea!
You can pin this recipe here:
I have made this twice lately , its that good! Love the idea of cream cheese in the middle and I too add some to each bite. It has been my late night snack and it completely satisfies me.
I made this last night and added a tbs of chopped pecans…it was fantabulous!!! Another win/win Briana!!!
This chocolate muffins recipe was great… I’d only add a little vanilla flavoring.
Tried this today! Delicious! Thank you for the recipe!
I don’t have the THM Super Sweet Blend. Can I use the Truvia spoonable? I’m just getting started on this journey and I’m trying to find my items locally. I also have the Sweetleaf powdered stevia. It has the insulin soluble fiber which is the only additional ingredient. Is this comparable to THM stevia? I made the double chocolate chip cookies from the THT book today with your baking mix. The cookie was good but the Truvia was strong.
Hmm…I’m not sure exactly how Truvia compares in strength to THM Super Sweet Blend. I think it may be in between Super Sweet and Gentle Sweet in strength, but you’ll just have to taste and adjust to find the right sweetness for your taste buds (this varies!). 🙂 As you use it more you’ll get a better feel for how much to use in each size of recipe. This sweetener conversion chart can help if you find out how Truvia compares with sugar in strength, but it’s always safest to taste and adjust: https://media.trimhealthymama.com/wp-content/uploads/sites/4/2017/05/07222306/THM.Sweetener-Conversion-Chart.pdf
As for the Sweetleaf powdered stevia, I’m not familiar with that product. Again, you could use the sweetener conversion chart linked above to see how it compares in sweetness to THM Pure Stevia Extract Powder once you found out how your stevia compares to sugar in strength. 🙂
Another family favorite!! Thank you Briana! Chocolate is my husband’s love language and this recipe speaks to my love of quick, easy and delicious?
Yay! I’m so glad you liked it!
I made this and substituted the cream cheese for peanut butter. Divine!!
That’s a great idea!
I made this muffin for dinner tonight and it was delicious, also added chicken tenders as my protein. I will definitely make this again. Thanks for taking the time to share all your creations.
Hi Brianna! I don’t own a micrwave,could make this in the oven if so how long would i bake and on what temperature?
Thank you!
I would bake it at 350* until the center looks/feels almost done. 🙂 I like it slightly on the underdone side. I haven’t baked it in the oven myself so I’m not sure how long it will take.
Yum! It was really good, but since I have a sweet tooth, I’ll probably try your suggestion of mixing some sweetener into the cream cheese next time. This is just what I was looking for tonight without making a whole cake!
I’m so glad you liked it, Chelle! Thanks for trying it!
This is a fabulous recipe! Thank you so much for sharing! I did make a small change to the baking blend that I mixed together specifically for chocolate recipes; I substituted coffee flour for 1/3 of the coconut flour. It’s a lovely high protein (11 g per 2 Tbsp), low carb flour that gives a hint of mocha flavor to the muffins.
After step 3, where you put the cream cheese in the center, do you fold in the batter around the cream cheese before microwaving? Also if you don’t have either baking blends, would there be any other flour substitutes? And is there a way to make a “vanilla” cream cheese muffin? Thanks! Love your recipes, they keep me on plan because I can still have sweets!
Not really – I just plop the cream cheese on top and maybe push it down into the batter a little. You’re welcome to try substituting for the baking blend using a few low-carb flours but you may need to adjust the liquids depending what flours you use. I’m hoping to come up with a vanilla version eventually, but for now you could add cream cheese to this vanilla pudding cake! https://www.briana-thomas.com/vanilla-pudding-cake-for-one/
My word I felt after the first of the year was Grace. I thank God for His Grace and I allow myself grace when I eat incorrectly.
Could i use chocolate protein powder instead of cocoa? Or split the two some way?
Hmm…I personally wouldn’t find that to be a dark enough chocolate and I’m afraid you’d taste the protein powder, but you’re welcome to try!
Would this be a deep S? It is delicious! I am not much of a cake person, I enjoy more of the gooey chocolatey brownie type treats. The cream cheese and chocolate chunks take this one there! I really enjoy the THT brownie in a mug, but wanted something with less fat and a little more protein. This is perfect. Love your recipes 🙂
No, this is just a regular S due to the baking mix, cream cheese, and chocolate chips. If you want a Deep S, try this Chocolate Pudding Cake >> https://www.briana-thomas.com/chocolate-pudding-cake-for-one/
Another fab recipe! I’m allergic to chocolate (sad… I know) so I subbed sugar-free natural peanut butter for the cocoa, and added a few drops of caramel extract, and then followed the recipe. Oh my goodness! So gooey and rich. My new favorite snack! (It was so rich, I shared with my 6 yo… also a big fan! )
Its a question, do i have to use the glucomanan? what does it do?
Hi Debbie! The gluccie is what gives this cake a great texture. Since it gels so much, it holds the cake together too, acting as part of the flour, almost. You can use xanthan gum in its place if you prefer, but I don’t recommend leaving it out. 🙂
Hi Briana
I am gonna try this recipe tonight but was curious what the glucci is for and is it necessary for texture?
Thank You and praying for your up coming wedding, May the Lord bless you both!
Teresa
Hi Teresa! The gluccie is what gives this cake a great texture. Since it gels so much, it holds the cake together too, acting as part of the flour, almost. You can use xanthan gum in its place if you prefer, but I don’t recommend leaving it out. 🙂
FANTASTIC! I’ve made this for breakfast yesterday before church and WOW! Made my morning. Now we are into the Monday blues before going to work. I know, make this again for breakfast. This is definitely a keeper recipe. My day has already picked up. I did use a whole large egg and used THM baking blend (ratio 1:1). Microwaved 1 min 48 seconds and perfect. LOVE LOVE LOVE all your recipes. Thanks again Briana. Congratulations and God’s blessings on your upcoming wedding.
I’m so glad you enjoyed it, Linda!
I love ur recipes … thanx a lot ! But there are people who dont consume eggs … so What could possibly be used instead of eggs ?
I’m sorry – I’m really not that familiar with egg substitutions so I’m not sure!
Try a flax egg. 1 tablespoon of ground flax to 3 tablespoons water. Whisk until gelatinous. 🙂
Do you have the full nutritional info for this recipe?
Hi Beth! I don’t usually calculate nutritional info since the healthy eating plan I follow (Trim Healthy Mama) focuses on not having to count, but you should be able to find the numbers easily by putting the link into an app like MyFitnessPal. 🙂
My word for 2018 is Content.
I set intentions for the year not resouluitons 🙂
I have chosen Fabulous and Joyfull as my words to carry me through this year.
It’s been a tough 3 years and I am ready for a fabulous year filled with joy!
Thanks for the recipie!!
Can’t wait to make it tonight!
If I only have large eggs, would I whisk and only use most of it?
Yes, that sounds good, although as I said in my reply to your comment earlier about the same issue in a different recipe, I’m lazy so I’d probably just try it with the whole egg first and see if it’s good or not. 😛
Thank you for all the work you do on recipes! This was a 2 thumbs up in our house. I do not do resolutions, but I am striving for less consumerism in my life. Congrats on your upcoming wedding?
So glad you liked it, Barbara! And I like your goal – spot on.
The lat several years have been themed worth words like diligence, sanctuary and commitment. This year, it’s the word Moxie. I’ve been dragged through a lot in my life, and I’m learning to find my Moxie.
Now to replace the chocolate chips my precious children pilfered for oatmeal…
I tried this tonight as an after dinner dessert. It was simple to throw together and tasted delicious! Thank you for another “keeper” recipe.
Can’t wait to try this! My word for 2018 is “still”…as in be still. Unusual word… I think… but it’s what the Lord has put on my heart.
Makes sense to me! I think we could all use a heart dose of “stillness”!
Thumbs up for this recipe! I love the cream cheese and chocolate chips combo (or in my case, chunks of 85% chocolate).
I don’t have a microwave, so I baked in oven following off-plan molten lava cake baking directions, 425* for 12-14 minutes. I set my timer for 12 minutes, but didn’t hear it go off, so it got a little overbaked. :/
I can not wait to try this! You are such a blessing to us. Love your recipes!
This is as good as it looks! Delicious! Makes me feel blessed to be a Trim Healthy Mama! Thank you Briana!
Hi, this looks wonderful! Can it be baked in the oven?
I’m sure that could work. Just bake at 350* until it’s done as much as you like. I like to keep it on the slightly under-baked side.
The last two years, my word has been thankful, but this year I have chosen joyful. Things have been tough for my family this past year, so I am trying to be joyful and content, whatever the circumstances.
Yes, I like that!
You had me at “cream cheese”! cannot wait to try this. My 15 year old daughter and I love your cookbook. I am a THM veteran but last spring my daughter was in a terrible tractor accident which left her in a wheel chair for 3 months. My very active, horse riding, farm working daughter put 25 lbs on sitting in her wheel chair. She was determined to lose the weight. She lost 25lbs gently and is doing great. It was a huge victory when she was able to get back on her horse in Nov. During her weight loss process she learned how to cook from your cookbooks. I feel like your recipes are more young people friendly than the regular THM plus it sure doesnt hurt to have pictures of your horses! Congratulations on your marriage and blessings on your new life.
Thanks for stopping by – and sharing your story, Stephanie! I’m so glad your daughter is mending!
My 2018 word: Savor! This is my oldest son’s last full year at home. Want to savor every day.
Wow, thanks!
I’ve also given up the whole “New Year’s” resolution trap ~ at least it was for me. And long before the 1st, God has been teaching me about “Hope”, which had been left largely unconsidered. So yes, one blessed day at a time, each one with new grace.