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Low Carb Mug Cake

A quick and easy low-carb chocolate mug cake that is perfect for satisfying sweet cravings while fitting into a keto lifestyle.
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 1 servings
Course: Dessert
Cuisine: Keto, Low-Carb
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 tablespoons almond flour Use finely ground for a smoother texture.
  • 1 tablespoon cocoa powder
  • 2 tablespoons sweetener (like erythritol or stevia) Adjust sweetness to taste.
  • 1/4 teaspoon baking powder
Wet Ingredients
  • 1 large egg For a vegan version, consider a flax egg.
  • 2 tablespoons unsweetened almond milk Add a splash more for extra moisture if desired.
  • 1 tablespoon butter or coconut oil (melted) Use melted for best results.
Optional Add-ins
  • to taste chocolate chips or nuts Fold in for texture, if desired.

Method
 

Preparation
  1. In a microwavable mug, mix together the almond flour, cocoa powder, sweetener, and baking powder.
  2. Add the egg, almond milk, and melted butter or coconut oil.
  3. Stir until well combined, making sure there are no lumps.
  4. If desired, fold in chocolate chips or nuts.
Cooking
  1. Microwave on high for 1-2 minutes until the cake is cooked through.
  2. Allow to cool slightly before enjoying.

Notes

Serve warm straight from the mug. Top with sugar-free whipped cream, cocoa, or berries for added flavor. Can be stored in the fridge for up to 2 days or frozen for a month.