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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (99g) Recipe makes 2 servings The following items or measurements are not included below: Splenda granular |
||
| Calories 117 | ||
| Calories from Fat 6 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.8g | 1% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 68mg | 2% | |
| Potassium 129mg | 3% | |
| Total Carbohydrate 20.2g | 6% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 0.3g | ||
| Protein 6.9g | 13% | |
Chocolate Cake in a Mug (Diabetic, Low Sodium)
SERVES 2 , 2 servings
Ingredients
- 4 tablespoons cake flour (NOT self rising)
- 4 tablespoons Splenda granular
- 2 tablespoons cocoa
- 2 large egg whites
- 3 tablespoons skim milk
- 3 tablespoons unsweetened applesauce
- 1 dash vanilla extract
Directions
1
Optional: Add 2 tbsp chocolate chips.2
Reduce flour by 1 - 2 tsp if using all purpose.3
Mix dry ingredients in a coffee mug.4
Whisk egg white in a separate cup, add remaining wet ingredients, whisk to mix well. If your applesauce is thick, dilute with a bit of water before using.5
Add to dry ingredients. Mix well.6
Microwave 3 minutes on high. (1000W). The cake will likely rise above the top of the cup but that's OK.7
Let stand 1 - 2 minutes to finish rising and cool slightly.8
Run a knife around inside of cup, tip out and eat.9
If you diet allows it, this is nice with a bit of vanilla ice cream. Otherwise try it with some diet whipped topping.
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- Course > Desserts > Cakes
- Course > Lunch/Snacks > Snacks
- Preparation > Time to Make > < 15 mins
- Preparation > Number of Servings > For 1 or 2
- Dietary > Diabetic
Featured Reviews for This Recipe
From: Sherry Belle
On Nov 7, 2009
I really liked this recipe partly because it's just the right amount for 1 or 2 people. I made this as posted, however, I used 1 whole egg instead of 2 whites. I think next time I would add some chocolate chips or make a chocolate sauce to drizzle over it. It's definitely low sodium which is okay, however, my taste buds knew that something was missing. Thank you for contributing to my collection of recipes. Sincerely, Sherry Belle
From: Andrew Mollmann
On Mar 1, 2009
Pretty good for being so light. Made following the recipe + added 2 Tbsp caramel chips. The caramel all sank to the bottom, but it was good regardless. Used a gluten-free flour mix and egg white substitute as well.
From: loof
On Dec 1, 2008
This is a pretty good cake, even taking into account that it's sugar free! Mine cooked way over the top of the mug. It had a nice rich taste and a good texture. Thanks for posting this diabetic-friendly recipe! Made for Diabetic Awareness Month November 2008
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