My daughter found a delicious mug cake recipe on Pinterest a few months ago and loves how fast she can mix, bake and enjoy a sweet treat. I love it too, but I don't like the calorie count, so I've come up with a recipe that lowers the calorie count. In place of the sugar I used monk fruit sweetener. This is a new sweetener on the market made from vine-ripened monk fruit and it has 0 calories. Monk fruit is native to southern People's Republic of China and is used for medicinal purposes, as well as a sweetener. Read more about monk fruit here.
Before adding the whip topping, using traditional sugar the calorie count is 702 calories, the skinny version has a calorie count of 444.
I used Reddi Wip to top it off, it's only 15 calories per serving, the calorie count with the whip cream is 459.
Skinny-Chocolate Mug Cake
4 tablespoons, gluten free oat flour
4 tablespoons, unsweetened cocoa powder
1 ½ to 2 tablespoons, monk fruit
Dash of salt
2 tablespoons, vegetable oil
¼ teaspoon of vanilla
2 tablespoons, dark coffee
whip topping (optional)
chocolate shavings (optional)
1. Place all dry ingredients in a microwave safe mug, mix well.
2. Mix in wet ingredients.
3. Microwave on high for 1 minute, checking after 30 or 40 seconds.Microwave longer if needed.
4. It will be done when cake is springy and just a bit gooey in the center. Use caution, cake will be very hot.
5. Top with whip topping and chocolate shavings or top with ice cream.
6. Have fun and enjoy!
This post was shared on The Naptime Review, Janie's Confessions of A Mommyaholic and Adventures with Jude for Mom's Monday Mingle.