Sugar Free Mug Cake - cooking recipe

Ingredients

2 tablespoons flour
1 1/2 tablespoons Splenda granular
2 teaspoons unsweetened cocoa powder
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons milk
1 teaspoon oil
1 drop vanilla extract

Preparation

Spray a coffee cup or ramekin with vegetable cooking spray. In the cup combine the flour, Splenda, cocoa powder, baking powder, coffee crystals and salt until no lumps remain. Stir in the milk, olive oil, and vanilla until smooth.
Bake in the microwave on high for 35 seconds. You may need to add 5 more seconds It should be moist on the bottom and will continue cooking as it sets.
Serve with chocolate sauce...a sprinkle of powdered sugar...whipped cream or eat plain as a brownie.
(Use hot or cold leftover coffee in place of the milk to lower the calories even more.).