Low Carb Chocolate Microwave Mud Pudding
Prep: 10 minutes
Microwave: 1 minute 20 seconds
40 g Unsalted butter
2 tablespoon Cacao powder (20g)
0.25 cup Natvia (50g)
2 tablespoon Milk (40ml) (substitute Almond milk if prefer a subtle nutty taste)
0.33 cup Almond meal (40g)
- Place the butter, cacao, Natvia and milk in a medium heatproof jug. Place in the microwave on HIGH for 30 seconds. Remove the jug from the microwave and using a fork, whisk the mixture until it’s smooth.
- Break the egg into the jug and add almond meal. Whisk again until it’s all combined. Divide the mixture between 2 small microwave-safe teacups or ramekins.
- Place both cups in the microwave on HIGH for 1 minute 20 seconds or until the puddings are set around the edges but still a bit wobbly in the middle. Will depend on microwave wattage.
- Using a tea towel, carefully remove the puddings from the microwave (the cups maybe hot to handle). Allow to stand 1 minute. Serve warm with raspberries, yoghurt or crème fraiche on top, if you like. Makes 2