2 tbsp peanut butter
1 tbsp whipping cream (or milk)
1 tsp cocoa (up to 1 tbsp, if desired)
½ tsp baking powder
Sweetener to equal 1/4 cup sugar (60 mL)
½ tsp vanilla extract
Grated unsweetened baker’s chocolate (optional)
Cream Cheese Filling:
Spreadable cream cheese
Liquid sweetener, to taste
Cream Cheese Filling: In food processor or in bowl with softened cream cheese, combine cream cheese and sweetener. Set aside.
3 Minute Peanut Butter Chocolate Cake: In blender, combine egg, peanut butter, whipping cream, cocoa, baking powder, sweetener and vanilla. Blend until well combined. Pour into ungreased cereal bowl. Nuke 1 minute in microwave oven (my oven does not run terribly hot, so depending, you may need a few seconds longer). Allow to cool 30 seconds. Loosen edges with a knife and invert cake over a plate. Allow to cool a little longer until you can comfortably handle it. Use a knife to cut the cake vertically in half and slice a pocket in each (pita pocket-style). Fill with sweetened cream cheese and serve immediately so that the cake is still a bit warm. If desired, sprinkle cakes with grated, unsweetened baker’s chocolate or sweetened chocolate of choice for a deeper chocolate flavor and to make your cake look pretty.
Cake was good, not a huge fan of the cream cheese filling. Maybe just make homemade whipped cream next time and put it in top.
158.5 calories; 6.9 g protein; 12.8 g fat; 3.3 g carbs