Ingredients
Scale
- 2 eggs
- 3 tbsp smooth peanut butter (sugar-free), (45 mL)
- Liquid sweetener to equal 1/4 cup sugar (60 mL)
- 2 tbsp granulated erythritol (30 mL)
- 2 tbsp heavy cream (30 mL)
- 1 tbsp water (15 mL)
- 1 tsp vanilla extract (5 mL)
- 1/4 cup Hershey’s® cocoa (60 mL)
- 3/4 tsp baking powder (3 mL)
Notes
Helpful Hints: My microwave oven is 1200 Watts. You may need to cook yours a little less or a little longer depending on the wattage of your microwave oven. This cake becomes more brownie-like if you eat it later. It’s very good.
Nutrition
1 serving: 285.8/191.2 calories, 13.8/9.2 g protein, 22.3/14.9 g fat, 6.4/4.3 g net carbs
Directions
- In food processor, process eggs. Add peanut butter, liquid sweetener, erythritol, heavy cream, water and vanilla extract; process. Add cocoa and baking powder and process again. In medium microwaveable bowl, pour batter (which will be quite thin) and microwave 1 minute. Serve immediately with suggestions above or on its own with a tablespoon or two of heavy cream.