Chocolate Mug Cake
Enjoy the rich chocolatey flavor in this moist and fluffy Chocolate Mug Cake that takes just 1 minute to make!
Servings 2
Ingredients
- 3 tablespoons almond flour
- 2 ½ tablespoons monk fruit/allulose, powdered
- 1 ½ tablespoons unsweetened cocoa powder
- 2 tablespoons butter, melted
- 1 tablespoon heavy cream
- 1 large egg
- 1 teaspoon oat fiber
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- Pinch of salt
- Coconut oil or avocado oil spray
Instructions
- Add the egg, melted butter, heavy cream, sweetener and vanilla extract to a small mixing bowl. Whisk until combined.
- In a separate bowl, add in the almond flour, cocoa powder, oat fiber, baking powder and salt. Whisk to break up any lumps, then pour into the wet ingredients and mix just until combined.
- Split the batter evenly between 2 mugs or small ramekins that have been sprayed with coconut oil or avocado oil, and microwave for 50-60 or until cooked through. I microwaved mine separately, each for exactly 60 seconds and they turned out perfect!
- Top with whip cream, fresh berries, a scoop of ice cream, shaved chocolate or eat just as is!
- There likely won’t be any leftovers, but if there is, cover with plastic wrap and store in the fridge for up to 2-3 days.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Chocolate Mug Cake
Amount per Serving
Calories
234
% Daily Value*
Fat
21
g
32
%
Saturated Fat
10
g
63
%
Fiber
5
g
21
%
Sugar
1
g
1
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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