Chocolate Pudding Cake for One
THM Deep S, low carb, sugar free, gluten/dairy/nut free (Allergy info for cake only, not toppings. Most people with tree nut allergies can have coconut products, but confirm with your doctor first.)
Author: Briana Thomas
Serves: 1
Ingredients
- 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
Instructions
- 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.
Notes
*Many people will probably want more sweetener, so taste and adjust to your own preferences. If I'm just making this for myself, I often use ⅛ tsp. THM Pure Stevia Extract Powder for a more budget-friendly version. This is only for dark chocolate lovers who are used to stevia....
-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.
-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.
Recipe by Briana Thomas at https://www.briana-thomas.com/chocolate-pudding-cake-for-one/