LOW CARB PALEO KETO CHOCOLATE MUG CAKE RECIPE – 6 INGREDIENTS

INGREDIENTS

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• 1 tbsp Butter (salted; *see notes for dairy-free options)
• 3/4 oz Unsweetened chocolate (100% cacao)
• 3 tbsp Blanched almond flour
• 2 tbsp Erythritol (or any granulated sweetener; *see notes for options)
• 1/2 tsp Gluten-free baking powder
• 1 large Egg
• 1/4 tsp Vanilla extract (optional)

• INSTRUCTIONS

  More TIPS about this recipe in the post above! 
  Check below for the recipe video (if any) and nutrition info.

  Microwave Instructions

  1. 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.
  2. Add the almond flour, erythritol, baking powder, egg, and vanilla (if using). Stir everything well until completely mixed together.
  3. Microwave for about 60-75 seconds, until just firm. (Don't overcook, or it will be dry.)
  4. Serve with whipped cream (or coconut whipped cream for paleo), and/or drizzle with more melted chocolate stirred with sweetener.

  source:https://www.wholesomeyum.com/recipes/paleo-low-carb-keto-chocolate-mug-cake-recipe/

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