Easy Keto Chocolate Mug Cake - flourless, gluten and sugar free low-carb mug cake, made with simple ingredients and baked in the microwave or oven.

Easy Keto  Chocolate Mug Cake

yield

time

Ingredients

– 1 large egg – 1 1/2 tsp erythritol – 1/2 tsp vanilla extract – 1 tbsp almond milk – 1 tbsp coconut flour – 1 tbsp cocoa powder – pinch of salt – 1 tbsp melted coconut oil – 1 tbsp sugar-free chocolate chips — optional – 1/2 tsp baking powder

4 servings

15 mins

Step 1

Grease a ramekin (I use 14 oz ramekins) with coconut oil or butter spray. If you are baking in the oven, preheat oven to 2350 F. In a bowl whisk together the egg, almond milk, salt, sweetener and vanilla.

Step 2

Add in the sifter cocoa powder, baking powder and coconut flour. Stir to combine. Add the melted coconut oil and stir to incorporate. Chocolate chips are optional - you can either stir them in the batter or just add them on top.

Step 3

Microwave on high for 60-70 seconds, until the edges are set, but the middle of the cake is still soft. Or bake in the oven at 350 F for 12-15 minutes until the edges ate baked and the middle is still a little soft.

Step 4

Let the cake cool for 5 min and serve. Store in the fridge for up to 3 days. Grease a ramekin (I use 14 oz ramekins) with coconut oil or butter spray.

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