Chocolate Mug Cake
Other than its warm chocolatiness, the best part of a mug cake is how quickly it comes together and how easy it is to eat—the perfect treat when you crave something decadent. We started by melting butter with keto-friendly chocolate chips. We then added some cocoa powder, powdered erythritol to balance the bitterness of the cocoa, and an egg to emulsify.
Ingredients
- 1 tablespoon unsalted butter
- 4 teaspoons sugar-free dark chocolate chips divided
- 1 egg room temperature
- 1 tablespoon heavy cream
- 1½ teaspoons unsweetened cocoa powder
- 1½ teaspoons granulated erythritol
- ¼ teaspoon vanilla extract
- ⅛ teaspoon baking powder Pinch table salt
- 1 tablespoon blanched finely ground almond flour
Instructions
- 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.