Easy Keto Chocolate Mug Cake
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.
Grease a ramekin (I use 14 oz ramekins) with coconut oil or butter spray.Â
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.
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.
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.
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.
Calories: 230kcal | Carbohydrates: 8g | Protein: 7g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 163mg | Sodium: 98mg | Potassium: 143mg | Fiber: 4g | Sugar: 1g | Vitamin A: 240IU | Calcium: 43mg | Iron: 1.5mg