Vanilla Pudding Cake for One
This cake makes a great dessert, but since it contains protein, you can also use it as breakfast or a snack on its own! THM Deep S, low carb, sugar free, gluten/dairy/nut free (allergy info for cake only)(Most people with tree nut allergies can have coconut products, but confirm with your doctor first.)
Author: Briana Thomas
Serves: 1
Ingredients
- 2 tsp. refined coconut oil
- -
- 1 med. egg
- 2 T. water
- ½ tsp. vanilla extract
- -
- 2 T. collagen
- 1½ T. oat fiber (use gluten-free if necessary)
- 2 tsp. THM Super Sweet Blend
- 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, water, and vanilla and whisk.
- Add the dry ingredients and whisk until smooth. 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 fairly soft, which I like. 1½ minutes cooks it all the way through so it's a regular 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, eat it plain or top with a little unsweetened almond milk. (One of my genius blog readers suggested topping it with melted Skinny Chocolate too!) For a regular THM S, top with some strawberries.
- For a neat flavor twist, you could try adding a dash of lemon juice or your favorite extract - or add a healthy dose of cinnamon for a spice version!
Notes
-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 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 gluccie, 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.
-I don't recommend substituting for the oat fiber since it has such unique properties. I know that some people substitute psyllium husks in place of oat fiber, but I haven't tried that myself. Not all oat fiber brands are created equally! I use Life Source brand and it has no discernable taste in this recipe.
-Not into microwaves? Bake it at 350* until the desired texture is reached.
-I use Konjac Foods brand glucomannan, which isn't quite as strong as THM 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 gluccie, 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.
-I don't recommend substituting for the oat fiber since it has such unique properties. I know that some people substitute psyllium husks in place of oat fiber, but I haven't tried that myself. Not all oat fiber brands are created equally! I use Life Source brand and it has no discernable taste in this recipe.
-Not into microwaves? Bake it at 350* until the desired texture is reached.
Recipe by Briana Thomas at https://www.briana-thomas.com/vanilla-pudding-cake-for-one/