Ingredients
6 tbsp almond flour (or 1/3 cup ground almonds)
1 tbsp + 2 tsp unsweetened cocoa powder
1 tbsp erythritol (or sweetener of choice)
Pinch stevia (optional)
1/4 tsp baking powder
1/8 tsp salt
3 tbsp almond milk (or milk of choice)
1/4 tsp pure vanilla extract
1 tbsp sugar-free chocolate chips (optional)
Instructions
1. If using almonds, blend into fine flour for texture.
2. Add almond flour, cocoa powder, erythritol, stevia, baking powder, and salt into a mug.
3. Stir in almond milk and vanilla extract until smooth and lump-free.
4. Fold in chocolate chips if desired for gooey richness.
5. Microwave for 30 seconds, then continue in 15-second bursts until cake sets but remains soft.
6. Top with whipped cream, nut butter, or fresh berries, then serve warm and enjoy.
Notes
For a nut-free version, use 2 tbsp coconut flour instead of almond flour.
To bake instead of microwaving, cook at 350°F (180°C) for 10 minutes.
Add 1 tsp espresso powder for a mocha twist.
For fruity variations, try my lemon blueberry keto mug cake or keto berry mug cake recipe.
- Prep Time: 1 minute
- Cook Time: 1 minute
- Category: Healthy Mug Cakes
- Method: Microwave
- Cuisine: American