I am DEFINITELY adding some lowfat vanilla frozen yogurt to my grocery list this weekend to pair with this recipe. OMG so delicious!
INGREDIENTS:
4 tablespoons Olive Oil
1 ounce bittersweet chocolate, chopped, plus 1 ounce broken into 4 equal pieces
6 packets Stevia
2 large eggs
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup almond flour
1 scoop (23.5 grams) chocolate Shakeology
1 teaspoon baking powder
Powdered sugar for garnish (optional)
INSTRUCTIONS:
- Microwave olive oil and chopped chocolate in a large bowl, stopping to stir often, until melted, about 1 minute. Whisk Stevia, eggs, cocoa, vanilla and salt into chocolate mixture until smooth. In separate bowl, combine almond flour, shakeology and baking powder. Whisk the flour mixture into the chocolate mixture until combined. Divide batter evenly between 4 (6-ounce) ramekins or mugs. Press 1 chocolate piece into the center of each cake.
- Microwave at 50 percent power for 45 seconds. Cake should be slightly wet around edges of mug and somewhat drier toward the center. Let cake rest for 2 minutes.
TIPS:
- I made a single serving by dividing the ingredients by four, and it was easy. Sometimes recipes don't breakdown very easily, but this was no sweat.
- Recommend topping with lowfat vanilla frozen yogurt! It's very hot and the cool topping would be perfect!
Try it out and let me know what you pair or top it with, I'd love some great ideas!