Weight-Loss Chocolate Fondant
Translated from Korean, the language of the reel.
영영부부 | Sydney Life • Wellness cooked this in an Instagram reel, in Korean. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Niki Su on SeeMeCook
A low-sugar, high-protein chocolate fondant made with unsweetened Greek yogurt, cocoa powder, protein shake powder, and allulose. It can be cooked in the microwave for a soft, fluffy texture or in an air fryer for a denser, fudgier center.
- Time
- 40 minutes
- Equipment
- Oven, microwave, and air fryer
- Good for
- Snacks
- Contains
- Dairy and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 150 g
Weights are estimates. Together, the ingredients weigh about 680 g before cooking, which is about 115 g per serving.
Steps
Crack the 3 eggs into a large mixing bowl and beat them thoroughly until well combined.
Add the milk, Greek yogurt, powdered allulose, unsweetened cocoa powder, chocolate protein shake powder, and salt to the beaten eggs. Mix thoroughly until the batter is evenly combined.
For the microwave method, pour the batter into a rice bowl or heat-resistant glass measuring cup. Use a microwave-safe container.
Microwave in 30-second intervals, stopping between intervals, until the edges are cooked in a doughnut-like ring. The creator cooked the full batch for approximately 2 minutes total.
For the air-fryer method, line an oven-safe dish with parchment paper and pour in the batter. The creator used an oven-safe dish with an interior size of approximately 15 × 15 cm.
Preheat the air fryer to 180°C (350 °F).
Air-fry at 180°C (350 °F) for 30 minutes. Pierce the edge with a wooden chopstick or skewer; it is ready when batter does not stick to the utensil.
Before serving, check the temperature of the flowing center. The source recommends a center temperature of at least 75°C (167 °F); the creator measured approximately 76–77°C (169–171 °F) with both cooking methods.
Serve with strawberries and low-sugar vanilla ice cream if desired.
Notes
The full recipe makes enough batter for both the microwave and air-fryer preparations. If preparing only one method, use one-third of the recipe for the microwave, which produces a softer and fluffier result, or two-thirds of the recipe for the air fryer, which produces a denser, fudgier result. For egg-safety, the source advises ensuring the flowing center reaches at least 75°C and remains at that temperature for at least 1 minute, especially when serving children, older adults, or people with sensitive stomachs. The source does not specify a cooling or resting time.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 153
- Protein
- 21 g
- Carbs
- 19 g
- Fat
- 6 g
- Fiber
- 3 g
Where the calories come from
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