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One Minute Low Carb Mexican Molten Chocolate Cake is for Dessert.

One Minute Low Carb Mexican Molten Chocolate Cake takes 2 minutes to prepare.

One Minute Low Carb Mexican Molten Chocolate Cake takes 1 minutes to cook.

One Minute Low Carb Mexican Molten Chocolate Cake makes 1 servings.

The ingredients for One Minute Low Carb Mexican Molten Chocolate Cake are:

2 tsp. organic unsalted butter (67 cals) - you can use from zero to 2 tbsp. depending on how rich or dietetic you like it, just replace with fluid if skipped
1/4 cup flaxseed meal (120 cals) - can be increased or even doubled (240 cals) - just proportionally increase SF syrup if so - i.e. double the syrup if you double the flax
1/2 tsp baking powder (O) - I use Featherweight
1 tbl cocoa powder (10) - I use Wonderslim, it has no caffeine
1/4 cup liquid egg whites (25) - I use TJ's cage free
2 tbsp. Walden Farms maple syrup (0) - 4 if flax doubled
1 square very low carb dark chocolate (25-39) - 2 squares if using extra flax - I use Chocoperfection - YUM
For the Mexican spicing add a dash of cayenne, 1/2 tsp. vanilla, 1/4 tsp. allspice, 1/8 tsp. nutmeg & 1/2 tsp. cinnamon.
Or add 1/2 tsp. decaf coffee for mocha. (5-10 cals)
Or just basic: salt & pepper, cinnamon, other spices to taste
Nutrition is figured based on Mexican.

Here is how you make One Minute Low Carb Mexican Molten Chocolate Cake:

Melt the butter in a large oversize mug or small cereal bowl in the microwave - usually about 20 seconds. Put flaxseed meal, dry spices, baking powder & cocoa powder into a measuring cup and mix well. Add the egg and sweetener to the butter and mix thoroughly, then add dry ingredients and mix again. Float the square of the dark chocolate in the middle of the batter. Microwave for about 45 seconds to 1 minute - more if you increase the flax. The top should look fairly wet and not be dried out. You can always put it back in for more time if you want it more dried out. Enjoy straight or if you can afford extra calories, it is divine with a generous dollop of whipped cream, a healthy pour of sf syrup, and a sprinkle or two of cinnamon. You could even shave another square of SF chocolate on top of the whipped cream to make it a really fancy dessert. Or make a quick ganache topping by melting 2 squares SF chocolate into 3 tbsp. heavy cream - microwave in a small bowl or cup, stir thoroughly, and pour onto cake before it cools. If you want to increase the fiber, you can simply add more flax - up to double - without needing to change the other ingredients. You will want to add another square of chocolate, though, so as not to have to ration out just one square for so much cake! Enjoy and please comment if you make this. Nutrition info is calculated based upon mexican variation, but it's only a few cals./minor carbs more than plain or mocha.Number of Servings: 1

The nutritional information for One Minute Low Carb Mexican Molten Chocolate Cake is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 249.8

• Total Fat: 16.4 g
• Cholesterol: 9.9 mg
• Sodium: 143.5 mg
• Total Carbs: 16.0 g
• Dietary Fiber: 12.6 g
• Protein: 13.3 g

One Minute Low Carb Mexican Molten Chocolate Cake is Mexican cuisine.

The dietary needs meet for One Minute Low Carb Mexican Molten Chocolate Cake is Low Carb