I treated my husband to a weekday dessert the other night and it came out amazing. My salted caramel sauce hardens when refrigerated which makes it perfect to put in the middle of a mug cake and have it turn into a warm caramel sauce center while cooking. If you don’t have a jar already sitting in your fridge you need to make some. If you want one of these now and don’t want to wait to let it harden you can just drizzle some of the sauce on top after making the cake part. But the molten center is pretty darn cool. This is low carb, grain free, sugar free, and a THM S.
3 T. baking blend (I used my ‘local’ version)
1 T. gentle sweet (homemade copycat recipe)
1/2 t. baking powder
2 T. greek yogurt
1 t. vanilla
Hunk of Solid Salted Caramel Sauce (I used about a 2 T. size piece but I wish it had added a little bit more.. you can never have too much salted caramel)
Combine all ingredients except caramel in a microwave safe bowl. Plop the hunk of solidified caramel in the center. Microwave for about 2 minutes. The caramel with revert to its liquid state and leave a molten center.