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Ingredients

cooking spray 2 tablespoons dark cocoa powder (such as Hershey's® Special Dark) 2 tablespoons granulated erythritol sweetener (such as Swerve®) 1 medium eggs 1 tablespoon heavy cream ½ teaspoon vanilla extract ¼ teaspoon baking powder 1 pinch salt 1 tablespoon powdered erythritol sweetener (such as Swerve®)

Nutrition Info

78.4 calories carbohydrate: 19.1 g cholesterol: 103.2 mg fat: 6.1 g fiber: 1.8 g protein: 4.4 g saturatedFat: 2.9 g servingSize: - sodium: 177.5 mg sugar: 0.4 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Spray a large nonstick, cupcake cup with cooking spray.
Combine cocoa powder and granulated sweetener in a bowl, whisk to remove any clumps.
Beat egg in another bowl until fluffy. Add beaten egg, heavy cream, and vanilla extract to cocoa mixture, mix. Stir in baking powder and salt. Pour into the prepared cupcake cup.
Bake in the preheated oven until top is set but jiggly, 10 to 15 minutes. Remove from the oven and let cool slightly, about 10 minutes, flip pan to remove cake and coat with powdered sweetener.

1 cake

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