Chocolate Cake in a Mug
1 Large Egg
2 Tbsp. Salted Butter
2 Tbsp. Almond Flour
2 Tbsp. Unsweetened Cocoa Powder
1 1/2 Tbsp. Erythritol or Splenda
2 tsp. Coconut Flour
1/4 tsp. Vanilla Extract
1/2 tsp. Baking Powder
Microwave the butter for 20-25 seconds until it mostly melted and hot. Add your sweetener to the melted butter, Add your 2 Tbsp. cocoa powder to the butter, Add your coconut flour, almond flour, baking powder, and vanilla, Don’t forget the egg! It will help the cake rise.
Mix the ingredients well, until everything is combined and there’s as little lumps as you can get. If you’re going to make 2 servings, this is the point where you would measure the batter out into 2 mugs or 2 ramekins.
Microwave the cake for 60-75 seconds. It takes 75 seconds in my microwave. If you are making 2 servings, probably 50-60 seconds would do the best.
You can make whipped topping using heavy cream.
If you make this into 2 servings, it will be: 197 Calories, 19 Fats, 2.6g Net Carbs, and 6g Protein.