Ingredients
Scale
- 3 tablespoons Almond Flour (super-fine)
- 1 tablespoon Unsweetened Cocoa Powder
- 1 tablespoon Erythritol or Monk Fruit Sweetener
- 1/2 teaspoon Baking Powder
- 1 large Egg
- 1 tablespoon Melted Butter or Coconut Oil
- 1/2 teaspoon Vanilla Extract
- 1 tablespoon Sugar-Free Chocolate Chips (optional)
- A pinch of salt
Instructions
- Grab a microwave-safe mug that holds at least 8 to 12 ounces to prevent any overflow. Add the almond flour, unsweetened cocoa powder, sweetener, baking powder, and a pinch of salt directly into the mug. Use a small whisk or a fork to stir the dry ingredients until they are well combined and no clumps remain. Breaking up the almond flour lumps now ensures a smooth, cake-like texture later.
- Add the egg, melted butter (or coconut oil), and vanilla extract into the mug. Stir vigorously until the batter is smooth and glossy. If you are using sugar-free chocolate chips, fold them in now. Place the mug in the center of your microwave and cook on high for 60 to 75 seconds. The cake should rise and the top should look set but still slightly moist. Do not overcook, as keto flours can become dry very quickly.
- Carefully remove the hot mug from the microwave. Let the cake sit for about 1 minute; this allows the structure to set and the flavors to deepen. You can eat it straight from the mug for a cozy experience, or run a knife around the edges and flip it onto a small plate. Garnish with a dollop of sugar-free whipped cream or a few fresh raspberries for a gourmet touch.
- Cook Time: 3 minutes