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Low Carb Double Chocolate Chip Mug Cake
If you are a chocolate lover, then this is the
How to Make It
Step 1
In a microwave-safe bowl, add the butter and bittersweet chocolate. Mix to combine and microwave for 30 seconds. Stir to combine one last time before returning it to the microwave for an additional 20-30 seconds until completely melted.
Step 2
Add almond flour, sweetener, cocoa powder, a pinch of salt, and baking powder. Stir to combine until no lumps are left behind and the mixture is smooth in texture. Then, add the egg, vanilla, and chocolate chips and stir one last time to combine.
Step 3
Add 1 tbsp. of chocolate chips on top, then transfer the bowl to the microwave for 50-60 seconds. Allow the cake to rest for about 1 minute before eating. Dust with icing sugar, and enjoy. Baking the cake for lesser time will result in a moister cake.
Ingredients
- Butter – 1 tablespoon
- Unsweetened Baking Chocolate Bar by Baker’s – 4 pieces
- Almond Flour – 2 tablespoon
- The Ultimate Icing Sugar Replacement by Swerve – 4 tablespoon
- 100% Cocoa Special Dark by Hershey’s – 1 teaspoon
- Baking Powder – ½ teaspoon
- Vanilla Extract – ¼ teaspoon
- Raw Egg – 1 large
- Chocolate Chips, Sugar Free – 1 tablespoon
