zero point Chocolate Skillet Cake & Ice Cream

Ingredients for the Chocolate Skillet Cake:

• 1/2 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsweetened applesauce
• 2 large eggs (or egg substitutes)
• 1/4 cup water or unsweetened almond milk
• 1 tbsp zero-calorie sweetener (Stevia, Monk fruit, etc.)
• Non-stick cooking spray (for greasing)

Ingredients for the Zero-Point Ice Cream:

• 2 cups unsweetened almond milk (or any preferred low-calorie milk)
• 1 tsp vanilla extract
• 1 tbsp zero-calorie sweetener
• Optional: Add-ins like sugar-free chocolate chips, crushed berries, or a sprinkle of cinnamon

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Instructions:

Chocolate Skillet Cake:

1. Preheat your oven to 350°F (175°C) and spray a small skillet (about 8 inches) with non-stick spray.
2. In a large bowl, whisk together cocoa powder, baking powder, salt, and sweetener.
3. Add applesauce, eggs, vanilla extract, and water (or almond milk) to the dry ingredients. Mix well until smooth.
4. Pour the batter into the skillet and spread it evenly.
5. Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.
6. Let it cool for a few minutes before serving.

Zero-Point Ice Cream:

1. In a blender or food processor, combine unsweetened almond milk, vanilla extract, and sweetener. Blend until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-30 minutes).
3. If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze. Stir every 30 minutes for about 2-3 hours to prevent ice crystals from forming.

Serving:

1. Slice a piece of the warm chocolate cake and top it with a scoop of your homemade zero-point ice cream.
2. Enjoy the delicious, guilt-free treat!