Mini-batch Flourless Chocolate Cake
Servings: 2 cakes
Calories: 201kcal
Ingredients
- 1 egg see recipe notes for how to make this egg-free
- 2 tbsp nut/seed butter (32 g) I used almond butter
- 1 tbsp sugar (12 g) add some additional sweetener for a very sweet cake
- 1 tbsp cocoa powder (6 g)
- 1/4 tsp baking powder
- drop of vanilla, pinch of salt
- 1 tbsp chocolate chips (15 g)
Instructions
- If using the oven, preheat to 350F and grease two small ramekins (mine are 1/2 cup).
- In a small bowl beat egg, add all but chocolate and whisk to combine until smooth. The batter should be thick but pourable, if not add 1/2 tsp water at a time and stir until it is.
- Stir in chocolate chips.
- Pour into ramekins and bake 15 minutes or microwave 40-60 sec (stop when it stops rising).
- Enjoy with any toppings!
Notes
- Make this egg-free with either of the following two methods:
- use an egg replacer.
- sub 1/2 mashed ripe banana or 1/4 cup applesauce but also increase baking powder to 1/2 tsp.
- I made this with a very ripe banana and it came out as a fantastic brownie, it even had that shiny crackly skin on top, try it!
Nutrition
Calories: 201kcal | Carbohydrates: 16g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 94mg | Sodium: 95mg | Potassium: 192mg | Fiber: 3g | Sugar: 12g | Vitamin A: 152IU | Vitamin C: 0.04mg | Calcium: 111mg | Iron: 1mg