Ingredients
2 tablespoons unsalted butter or coconut oil
1 ½ tablespoons unsweetened cocoa powder
2–3 tablespoons erythritol or allulose
1 large egg
2 tablespoons almond flour
1 teaspoon coconut flour
½ teaspoon baking powder
¼ teaspoon vanilla extract
Pinch of sea salt
1 tablespoon sugar-free chocolate chips (optional)
Instructions
Melt butter in a microwave-safe mug for 20–25 seconds.
Add cocoa powder and sweetener; whisk until smooth and creamy.
Whisk in the egg, vanilla, and salt until well combined.
Stir in almond flour, coconut flour, and baking powder until the batter is smooth.
Fold in sugar-free chocolate chips for extra richness.
Microwave on high for 70–90 seconds, depending on wattage.
Let the cake rest for one minute before enjoying warm.
Top with whipped cream, cocoa powder, or fresh berries for the perfect finish.
Notes
For an extra fudgy version, reduce cooking time by 10 seconds.
Replace almond flour with coconut flour (use ⅓ the amount) if desired.
Add a teaspoon of espresso powder to intensify chocolate flavor.
For dairy-free, substitute coconut oil for butter.
- Prep Time: 2 minutes
- Cook Time: 1 minute 30 seconds
- Category: Mug Cakes
- Method: Microwave
- Cuisine: American
- Diet: Gluten Free