If you’ve read just a few recipes on this blog, you’re probably aware that I love chocolate for breakfast. A child’s dream come true!
Of course, I make sure mine is full of nutrients - cocoa for antioxidants, coconut flour for fibre and fewer processed carbohydrates, psyllium for extra fibre, and eggs for protein.
I topped mine with a delicious splodge of créme fraiche, as well as a drizzle of fructose-free dark chocolate. Fancy enough? Sí.
You’ll fall in love with its moist texture and decadent taste. Of course, you could serve this for dessert if you so desire. But why would you, when it greets you first thing in the morning?
This recipe can be gluten-free, dairy-free, and nut-free.
Serves 1
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients:
- 2 eggs
- 3 Tablespoons milk of choice
- 1 teaspoon apple cider vinegar
- splash vanilla essence
- 3 Tablespoons cocoa
- 1 teaspoon dextrose (use more if you like)
- 1/2 teaspoon baking powder
- 3 Tablespoons coconut flour
- 1 teaspoon psyllium husks
Method:
1. Preheat your oven to 180 degrees Celsius. Line a mini springform cake tin with baking paper. Mix together the eggs, milk, vinegar, and vanilla in a bowl.
2. Stir together the cocoa, dextrose, baking powder, coconut flour, and psyllium in a bowl. Add the liquid mixture and stir until smooth. Pour and spread into your cake tin.
3. Bake in the oven for 20-25 minutes, or until an inserted skewer emerges clean. Cool or serve warm, with a blob of créme fraiche and a chocolate drizzle if desired. Enjoy! 🙂
Chocolate drizzle:
Mix together a teaspoon each of melted coconut oil and cocoa powder until smooth. Add dextrose, to taste. Drizzle and enjoy!