I made this today to eat after lunch!! OMG It looked so good I ate it before my tuna fish sandwich. I have seen this recipe many times on different groups and there are many different ways everyone makes it. So this is how I made it.1 tablespoon butter
1 egg
1 tablespoon DaVinci sugar free syrup, vanilla flavor
4 tablespoons Splenda
1 tablespoon heavy cream
2 tablespoons of cocoa
In a small microwaveable bowl ( I used a glass measuring cup ) throw in everthing listed. Microwave for 10 to 20 seconds. The butter does not have to be completely melted. Whisk until batter is as smooth as possible. Microwave for 1 to 1 1/2 mins. I have a old microwave so it took the longer times but if your microwave is in good working order use the shorter times.
This is so good!! and so easy to make.. I hope you try it!!! yummy!!!
7 comments:
Thank you for posting. Actually alittle too sweet for me, next time I will decrease the Splenda. I did use coconut spread instead of the butter and was really surprised at the cake texture. Thank you again for sharing!!
I just made it , it's great. I used 2 stevia packets , not splenda ,
and hazelnut syrup instead of vanilla. Great texture!
Where do I find the syrup?
I used Torani sugar free syrup,got it at Fred Meyers.
How many carbs in the cute little cake? Thank you for sharing. Yummy looking.
I show 7.2 carbs per cake?
This is very difficult to read...the recipe info. against the colored background makes it very difficult to read!
Post a Comment