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Prep Time12 mins
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Cook Time3 mins
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Serving1
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Ready In15 mins
This one-person Low-carb and Gluten free Mini Chocolate Cranberry Cake can be made in 15 minutes and is free of any remorse because it is almost completely sugar-free and low-carb. This sponge cake is made with almond flour and ground walnuts, so it is gluten-free as well. The sour taste of cranberry sauce goes extremely well with the bitter taste of dark chocolate.
The Sponge Cake Base
I basically don’t like to use a microwave, I don’t use it at all for long period time cooking. In summer, however, when I almost never turn on the oven or just have a very short time to make a cake, an exception can be made. This sponge cake base is ready in the microwave in 3 minutes and does not heat the apartment in the meantime, and it also saves energy. And the texture of the sponge cake is no different from that of the sponge cake baked in the oven.
Canadian people love these tiny red berries. When I tried it at first, I was surprised by it very much because the raw berry is sour and so dry, not juicy at all, so I really didn’t know why they love it. However, when I made my first Cranberry Sauce, my wondering came again because then I did not understand how it’s possible to cook a mouth-watering sauce from these terrible sour berries?
I cooked a basic cranberry sauce and turbocharged it a little bit with my own idea with a weenie-bit pumpkin spice mixture that I think fits very well with this berry. I highly recommend it not only for fried meats, but perfect for cakes as well.
Ingredients
Mini Chocolate Mug Sponge Cake
Keto-friendly Cranberry Sauce
Cake cream
- Percent Daily Values are based on a 2,000-calorie diet. Fat 165 g, Carbohydrate 40g, Fiber 25 g, (Sugar 40 g,) Protein 75 g, Sodium 2300 mg, Potassium 3,500 – 4,700 mg. To calculate the whole net carb content in food, have to subtract the fiber from the total number of carbs. Your individual daily values may be higher or lower depending on your own calorie needs.
Directions
Very easy to bake this delicious cake, just follow the steps below. The ramekin that I used for this mini cake baking is 4 inches (~ 10cm) diameter, 1 1/2 inches (~ 4 cm) height and it can be filled with 1 egg dough mixture.
First, put the dry ingredients such as almond flour, coconut flour and baking powder in a bowl and mix.
Second, separate the egg yolks and egg whites into a separate bowl. Add the oil, sweetener, water and kefir to the yolks, then mix well to make it almost frothy.
Add the flour mixture to the egg yolk mass and mix well.
Beat the egg whites into a hard foam. A pinch of salt will help make it harder.
Mix the egg whites foam into the egg yolk mass gently.
Add sugarfree cocoa powder or grated dark chocolate into mass and mix gently.
Divide the finished dough mixture into mugs or ramekins.
Put a ramekin (or mug) with dough into the microwave for 2-3 minutes. Bake only one mug at a time. Baking time depends on the power of your microwave. Bake the dough until it hardens. It should not be moist and flowing dough. It should be spongy texture like a sponge cake. If necessary, do a needle test. Insert a fork or toothpick into the dough. If the dough still sticks to it, continue to bake. The finished dough can be rolled out of the mold after cooling for a few minutes.
Conclusion
I gave the amount of ingredients to make a mini cake.
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