Categories: low carb
Ingredients
- 1 large egg
- 2 tablespoons salted butter
- 2 tablespoons almond flour
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 tablespoons erythritol
- 2 teaspoons coconut flour
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon baking powder
Directions
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Measure out 2 Tbsp. butter and put it inside the mug you will be using.
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Microwave the butter for 20-25 seconds until it mostly melted and hot. Add your sweetener to the melted butter.
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Note: You can use any low carb/low glycemic sweetener for this. Read more at: the best low carb sweeteners.
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Add your 2 Tbsp. cocoa powder to the butter.
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Add your coconut flour, almond flour, baking powder, and vanilla.
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Don’t forget the egg! It will help the cake rise.
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Mix the ingredients well, until everything is combined and there’s as little lumps as you can get. If you’re going to make 2 servings, this is the point where you would measure the batter out into 2 mugs or 2 ramekins.
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Microwave the cake for 60-75 seconds. It takes 75 seconds in my microwave. If you are making 2 servings, probably 50-60 seconds would do the best – I never make 2 servings because I’m greedy
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While you’re waiting for the cake to cook, whip some cream in a mixing bowl. (Optional)
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I do this by using an immersion blender – very quick, easy, and tasty but it will produce stiff peaked whipped cream (and to some it may be over whipped). Pour enough whipping cream into a container to cover the immersion blender blades. Blend for 20-40 seconds until you reach the consistency you want.
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Let the cake cool for a moment and spoon on the whipped cream. (Optional)
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A decadent dessert that’s made in under 5 minutes!
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r chocolate mug cake: 405 Calories, 36.94 Fats, 5.86g Net Carbs, and 12.31g Protein.