Ingredients
• The Base: 2 Large Eggs.
• The Flavor: 3 tbsp Unsweetened cocoa powder (high quality makes a huge difference!).
• The Sweetener: 1–2 tbsp Erythritol, Stevia, or Monk Fruit sweetener (adjust to your taste).
• The Lift: ½ tsp Baking powder.
• The Texture: 1 tbsp Melted coconut oil or butter.
• Optional: A pinch of salt and a drop of vanilla extract.
Preparation Steps
1. Mix: In a microwave-safe bowl or large mug, whisk the eggs until they are slightly frothy.
2. Combine: Add the melted oil/butter, sweetener, cocoa powder, baking powder, and vanilla. Stir until the batter is completely smooth and glossy with no lumps.
3. Cook: * Microwave: Cook on high for 90 seconds to 2 minutes. It will rise significantly and then settle slightly.
• Air Fryer: Place in a small heat-safe dish and cook at 160°C for 8–10 minutes for a fudgy center.
4. Cool: Let it rest for 1 minute. This allows the structure to set so it doesn’t fall apart.
Why It’s Diabetic-Friendly
• Ultra-Low Glycemic Index: Because there is no white flour or refined sugar, this cake has a minimal impact on blood glucose levels.
• High in Antioxidants: Pure cocoa is packed with flavonoids, which are great for heart health and improving insulin sensitivity.
• Satiety: The protein from the eggs and healthy fats from the coconut oil mean you’ll feel satisfied with a smaller portion, preventing overeating.