Ingredients
Method
- Microwave butter and 1 tablespoon chocolate chips in medium bowl at 50 percent power, stirring occasionally, until melted, 1 to 2 minutes. Whisk in egg, cream, cocoa, erythritol, vanilla, baking
- powder, and salt until smooth. Whisk in almond flour until combined. Transfer to 12-ounce microwave-safe coffee mug.
- Microwave at 50 percent power for 45 seconds. Stir batter, then press remaining 1 teaspoon chocolate chips into center of cake. Microwave at 50 percent power for 20 seconds (cake should be slightly wet around edges of mug and somewhat firmer towards center). Let cake cool in mug for 2 minutes before serving.