Mocha Pudding Cake for One
THM Deep S, low carb, sugar free, gluten/dairy/nut free (use non-contaminated ingredients) | 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
- 1 T. oat fiber (use gluten-free if necessary)
- 2 tsp. THM Super Sweet Blend (or more, to taste)
- 1½ tsp. cocoa powder
- 1½ tsp. instant coffee granules
- 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, cocoa powder, or instant coffee!) The batter will be very liquidy.
- Microwave for a minute, then check and see if you want to nuke it any longer. Times may vary with each microwave, so find what you like. I like mine on the soft side!
- To stay in Deep S territory, top with some Handy Chocolate Syrup from the original THM cookbook. The extra layer of chocolate is just what this cake needs. (Hershey's sugar-free chocolate syrup is a convenient personal choice item sweetened mostly with erythritol.) For a regular THM S, top with a dap of Reddi-wip and/or some sugar-free chocolate chips. 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
-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 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/mocha-pudding-cake-for-one/