Cinnamon Chia Pudding Cake
2 tablespoons melted salted butter
1 large egg
1/4 cup sugar-free Cinnamon Da Vinci syrup
1/3 cup milled white chia seeds* (from nutsonline.com)
2 teaspoons powdered erythritol
1/2 teaspoon baking powder
1/4 teaspoon vanilla
1/8 teaspoon salt
Cinnamon Syrup
1 tablespoon melted salted butter
1 tablespoon powdered erythritol
1 tablespoon sugar-free Cinnamon Da Vinci syrup
1/8 teaspoon vanilla
Pinch salt
Grease small microwave-safe dish. Set aside.
In small bowl, whisk cake ingredients together in order given. Let sit 10 minutes. Pour into prepared dish.
Microwave on high for 3 1/2 minutes. Let sit 5 minutes to finish cooking.
In the meantime, mix together cinnamon syrup ingredients. When cake is finished, invert onto saucer and pour syrup over it. Let stand a few minutes to absorb syrup.
Makes 1 serving with about 4 net carbs.
* I used milled white chia seeds, you can also use ground chia seeds.
