Ingredients
Scale
- 3 tablespoons almond flour (super-fine)
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon erythritol or monk fruit sweetener
- 1/4 teaspoon baking powder
- 1 large egg
- 1 tablespoon melted butter or coconut oil
- 1/2 tablespoon unsweetened almond milk
- 1/4 teaspoon vanilla extract
- 1 tablespoon sugar-free dark chocolate chips (optional)
Instructions
- Grab a microwave-safe mug that holds at least 8 to 10 ounces. Add the almond flour, unsweetened cocoa powder, granulated sweetener, and baking powder directly into the mug. Use a small whisk or a fork to stir the ingredients together until there are no clumps. Ensuring the dry ingredients are well-combined now prevents pockets of flour in the finished cake.
- Crack the egg into the mug and add the melted butter, almond milk, and vanilla extract. Stir the mixture vigorously until the batter is smooth and glossy. If you are using sugar-free chocolate chips, fold them in gently at the end. Make sure to scrape the bottom edges of the mug with your fork to incorporate every bit of flour.
- Place the mug in the center of your microwave. Cook on high power for 60 seconds. The cake should rise and look firm on top. If it still looks wet, microwave it in additional 10-second bursts. Remove the mug carefully, as it will be hot. Let the cake rest for one minute to allow the texture to set before eating. Top with a dollop of sugar-free whipped cream if desired.
- Cook Time: 3 minutes