Ingredients
- 6 tbsp all-purpose flour
- 3 tbsp monkfruit sweetener (1:1 sugar replacement if possible)
- ½ tsp baking powder
- 2 pinches salt
- 4 tbsp milk
- 3 tbsp melted butter or neutral oil
- 2 tbsp plain yogurt (recommended for softness)
- 1 tsp vanilla extract
- Chocolate chips or lemon zest
Steps
- Put all ingredients in a bowl Stir until smooth and no flour lumps remain
- Pour evenly into 4 small microwave-safe Bodum glass cups Fill each cup only halfway (very important so it does not overflow while cooking)
- Only use cups that are labeled microwave safe Glass will become very hot even if it does not look it Always handle with oven mitt or cloth after cooking Let a child never remove cups directly from microwave
- Best method (recommended for consistency and safety) 👉 Cook 1 cup at a time For each cup: Microwave at 600W for 1 minute 15 seconds Check center (should be set but slightly soft) If still wet → add 10 to 20 seconds more Let rest 1 to 2 minutes before eating Repeat for all 4 cups
- Optional method (only if microwave heats evenly and cups do NOT touch) 👉 Cook 2 cups at a time Place cups with space between them 600W for 1 minute 15 seconds Check both cups carefully Add 10 to 20 seconds if needed Repeat for remaining cups
- Let cups rest 1–2 minutes before touching or eating Glass stays hot even after microwave stops Cake continues cooking slightly while resting
- If unsure → always choose: 👉 One cup at a time at 600W
