In a tall coffee mug, melt butter and chocolate together and microwaving for 30 seconds or until completely melted.
Step 2
Add the sweetener, baking powder, almond flour, a pinch of salt and cocoa powder.
Step 3
Add the egg and vanilla extract. Mix with a spoon until completely blended.
Step 4
Microwave for 50-60 seconds. Be sure not to overcook it because the cake will become dry quickly. The cake will puff considerably, do not be alarmed! Top hot chocolate cake with caramel syrup!
Ingredients
Butter – 1 tablespoon
Unsweetened Baking Chocolate Bar by Baker’s – 1 ounce
The Ultimate Icing Sugar Replacement by Swerve – 4 tablespoon