This moist and delicious keto chocolate mug cake is the perfect size for one. Its taste and texture is just like a real cake! It’s also dairy-free, gluten-free and sugar-free.
DURATION :-
Prep Time: 2 minutes | Cook Time: 1 minutes | Total Time: 3 minutes | Servings: 1 Serving
INGREDIENTS
- 2 tbsp almond flour
- 1 tbsp cocoa powder
- 1 tbsp low carb sugar (Swerve or Lakanto)
- 1/4 tsp baking powder
- 1 tbsp mayonnaise (use sour cream in a pinch)
- 1 large egg yolk
- 1 tsp water
INSTRUCTIONS
- Caution:Be very careful using only stevia to sweeten chocolate baked goods. The bitter compounds in stevia and the bitter compounds in chocolate have a synergistic effect, making your treat terribly bitter!Preparation:
Fluff up the almond flour with a whisk before measuring and sift the cocoa powder before measuring. (I sift any cocoa powder I buy and keep it in an air-tight container. This breaks apart any lumps for more accurate measuring. Using compacted cocoa results in using more cocoa and a bitter cake.)
Method:
- Measure the dry ingredients into a mug or jelly jar and mix completely with a fork.
- Add the mayonnaise, egg yolk, and water, stirring completely making sure to get it all from the bottom. Let batter sit 1-2 minutes.
- Microwave for 50 seconds, depending on your microwave.
- Note: Although the texture is a little different, 1 large egg white can be used instead of the large egg yolk, solving the problem of a leftover egg white.
Notes
To have this recipe ready at your fingertips, measure the dry ingredients into a small lidded jar. When you are ready to have your cake stir the yolk, water, and mayo to the dry mix and cook. (I often have several jars of this mix ready to go in the pantry!).
NUTRITION INFORMATION
Calories: 272kcal | Carbohydrates: 7g | Protein: 9g | Fat: 23g | Fiber: 4g | Net Carb: 3g
