Ingredients
- 1 tsp. organic unsalted butter (33 cals/tsp.) - 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
2 T cocoa powder (40) - I use Wonderslim, it has no caffeine
1/4 cup liquid egg whites (25) - I use TJ's cage free
2.5 tbsp. Walden Farms maple syrup (0) - 5 if flax doubled
1 square very low carb dark chocolate (25-39) - 2 squares if using extra flax - I use 1/5 of a Chocoperfection bar - YUM and NO maltitol for those of us who have a problem with it!
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. (If you are really watching your carbs, leave out the cinnamon - it adds a whole carb!)
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 seasonings, 1/4 cup flax, 1 tsp. butter, liquid egg whites and no toppings. Remember to add in those carbs and calories if you increase anything or make the frosting!
Description
The Molten Chocolate Cake Variation On The 1-minute Muffin Recipe Was Created By Linda Sue, And The Mexican Variation Was Created By Me, Because I Adore Mexican Hot Chocolate And Thought That Would Be Great Flavor. I Have Played Around With This And I Th
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