We love this super quick and easy dessert recipe. It takes under 10 minutes from start to finish to prepare and is so easy anyone can make it, so good for days when you finish dinner and think - ‘I just need something more’. While the carb count isn’t zero, it’s not high either. This serves four with a good sized portion - if you’re really serious about low carbs, cut the portion sizes in half and still have a great dessert. I usually serve this with whipped cream and blueberries.
6 tablespoons cocoa
2 tablespoons xylitol*
1 teaspoon baking powder
¼ teaspoon salt
3 tablespoons cream**
2 teaspoons vanilla extract
In a microwave proof bowl mix the dry ingredients. Make sure you get all the lumps out of the cocoa (I use a dry whisk).
Whisk the eggs in a small bowl. Add the cream and vanilla and whisk again.
Whisk the wet ingredients into the dry and ensure everything is well combined.***
Microwave for four minutes on high.
Serve with cream and berries.
* If you use another sweetener you may need to adjust the amount. My preferred sweetener is xylitol as it’s carb free and doesn’t add nasty flavour. If I’m converting a recipe I start by adding half the amount of sugar that the recipe suggests (eg if it requires a tablespoon of sugar I add half a tablespoon of xylitol). You may need to adjust more. I’ve gotten so used to being sugar free that I really like bitter now instead of really sweet so you may want to add more.
** You could replace the cream with coconut cream for a dairy free version.
*** Divide the mixture between 4-8 ramekins depending on the serving size you desire.