Keto Chocolate Mug Cake
The great thing is, this Keto Chocolate Mug Cake actually healthy enough to enjoy for breakfast. It’s quick and easy to make, with no fuss.
Equipment
- microwave
- Oven
Ingredients
- 1 tbsp Butter salted
- 3/4 oz Baking chocolate unsweetened
- 3 tbsp Blanched almond flour
- 2 tbsp Erythritol or any granulated sweetener
- 1/2 tsp Gluten-free baking powder
- 1 Egg large
- 1/4 tsp Vanilla extract (optional)
Instructions
Microwave Instructions
- Melt the butter and chocolate together in a mug or large 12 oz (355 mL) ramekin in the microwave (about 45-60 seconds, stirring halfway through). Be careful not to burn it. Make sure the ramekin is at least double the volume of the ingredients, because the mug cake will rise.
- Add the almond flour, erythritol, baking powder, egg, and vanilla (if using). Stir everything well until completely mixed together.
- Microwave for about 60-75 seconds, until just firm. (Don’t overcook, or it will be dry.)
- Serve with whipped cream (or coconut whipped cream ), and/or drizzle with more melted chocolate stirred with sweetener.
Oven Instructions
- Preheat the oven to 350 degrees F (177 degrees C).
- Melt the butter and chocolate together in a double boiler on the stove. Be careful not to burn it. Remove from heat.
- Add the almond flour, sweetener, baking powder, egg, and vanilla (if using). Stir everything well until completely mixed together.
- Transfer the batter to a large 12 oz (355 mL) oven-safe ramekin (or two smaller 6 oz (178 mL) ones). Make sure the ramekins are at least double the volume of the ingredients, because the cake will rise. Bake for about 15 minutes, until just firm.
- Serve with whipped cream (or coconut whipped cream), and/or drizzle with more melted chocolate stirred with sweetener.
Notes
The original version of this recipe used erythritol, but the monk fruit allulose blend makes a far superior, super moist mug cake. Paleo followers may prefer to use coconut sugar for the sweetener.