7gNET CARBSChocolate Mug Cake
A warm, single-serve chocolate cake that cooks in the microwave in about a minute.
Ingredients
- 1 tbsp unsalted butter
- 3 tbsp blanched almond flour
- 1 1/2 tbsp unsweetened cocoa powder
- 1 1/2 tbsp granulated monk fruit sweetener
- 1/2 tsp baking powder
- Pinch of salt
- 1 large egg
- 1 tbsp unsweetened almond milk
- 1/4 tsp vanilla extract
- 1 tbsp sugar-free dark chocolate chips
Directions
- Melt the butter in a microwave-safe mug that holds at least 12 ounces, about 20 seconds.
- Add the almond flour, cocoa, monk fruit, baking powder and salt and stir with a fork.
- Add the egg, almond milk and vanilla and beat with the fork until completely smooth, scraping the bottom edges. Stir in the chocolate chips.
- Microwave on high 60 to 90 seconds, until the cake has risen and the top looks set but slightly moist. Start checking at 60 seconds, since microwaves vary.
- Let it rest 1 minute before eating. It is very hot.
Nutrition per serving (1 mug cake)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols. Sugar alcohols: 20.2g.
Know your label
FDA counts sugar alcohols inside Total Carbohydrate, and makers may also list their grams on a separate line.
FDA says label nutrition information is usually based on one serving, so check the serving size before reading the carb grams.
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Contains
tree nuts, eggs, dairy
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Inspired by Ruled.me. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/chocolate-mug-cake/