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.
Serves: 1
  1. Melt the coconut oil in a ceramic bowl. (A small cereal bowl size works well.) I do this in the microwave.
  2. Add the egg and water and whisk.
  3. 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.
  4. 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!
  5. 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.
-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