## 5-Minute Sugar-Free Chocolate "Melts-in-Your-Mouth" Cake
This quick, ultra-moist chocolate cake can be whipped up entirely in a blender and cooked in the microwave in just a couple of minutes. It contains absolutely zero sugar or flour, making it incredibly diabetic-friendly and wonderfully rich.
### Ingredients
**For the Cake:**
* 2 large eggs
* ⅓ cup unsweetened cocoa powder
* ½ cup powdered erythritol or monk fruit sweetener *(adjust to taste)*
* 2 tbsp unsalted butter or coconut oil, melted
* ¼ cup heavy cream or unsweetened almond milk
* 1 tsp vanilla extract
* ½ tsp baking powder
* A tiny pinch of salt
**For the 1-Minute Chocolate Glaze:**
* 2 tbsp sugar-free chocolate chips
* 1 tbsp heavy cream
### Instructions
1. **Blend the Batter:** Add the eggs, melted butter (or coconut oil), heavy cream, sweetener, vanilla extract, cocoa powder, baking powder, and a pinch of salt into a small blender. Blend for 20–30 seconds until the mixture is completely smooth and slightly aerated.
2. **Pour and Prep:** Pour the smooth batter into a microwave-safe silicone bundt mold, a small microwave-safe cake dish, or divide it into two large mugs.
3. **The 5-Minute Bake:** Microwave on high for **90 seconds to 2 minutes**. Keep a close eye on it—it will rise beautifully! It's done when the top looks set but still slightly soft to the touch so it retains that "melt-in-your-mouth" texture.
4. **Make the Glaze:** While the cake cools for a minute, place the sugar-free chocolate chips and heavy cream in a small bowl. Microwave for 20–30 seconds, then stir until it forms a glossy, pourable ganache.
5. **Serve:** Invert the cake onto a plate, drizzle the warm glaze generously over the top, and enjoy immediately!