Serves: 1
Ingredients:
- 6 tbsp almond flour
- 1 tbsp + 2 tsp cocoa powder
- 1 tbsp + 2 tsp granulated monkfruit or allulose
- 1/8 tsp pink salt
- 1/4 tsp baking powder
- 3 tbsp milk of choice (I prefer almond or coconut)
- 1/4 tsp pure vanilla extract
- Optional, 70% cacao chocolate chips or sugar free chocolate chips (I prefer Lily’s brand)
Instructions:
- In a small bowl, combine all the ingredients until well mixed.
- Grease a ramekin or small mug and pour the batter into it.
- Choose your cooking method:
- Oven: Preheat the oven to 350°F (175°C) and bake the mug cake for about 10 minutes.
- Microwave: Start by heating the mug cake for 30 seconds. Then, add two 15-second intervals, checking for doneness after each interval. The cake should be slightly gooey when it comes out, as it will firm up as it cools.
Tip: For a little extra flavor you can top with a bit of cinnamon. Pictured is Flavor God’s Buttery Cinnamon Roll topping.
Enjoy your warm mug cake right away!