Ingredients
1 large egg
2 tablespoons unsweetened almond milk
1/2 teaspoon liquid chocolate stevia (or preferred low-carb sweetener)
1 tablespoon ground flaxseed (or almond flour)
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
Dash of salt
Optional Toppings
1 tablespoon sugar-free chocolate chips
1 teaspoon avocado oil
Sugar-free whipped cream
Instructions
1. Lightly grease a large microwave-safe mug or ramekin.
2. Whisk together the egg, almond milk, and liquid chocolate stevia until smooth.
3. Add the ground flaxseed (or almond flour), cocoa powder, baking powder, and salt. Mix until combined.
4. Pour the batter into the prepared mug.
5. Microwave for 45 seconds to 1 minute. Check with a toothpick. Microwave an additional 20 seconds if needed.
6. For the oven method, bake at 350°F (175°C) for 10–15 minutes.
7. Melt the sugar-free chocolate chips with avocado oil, drizzle over the cake, and top with sugar-free whipped cream.
Notes
Do not overcook.
Ground flaxseed and almond flour are interchangeable.
Adjust the sweetener to taste.
Nutrition does not include optional toppings.
- Prep Time: 1 minute
- Cook Time: 1 minute
- Category: Healthy Mug Cakes
- Method: Microwave
- Cuisine: American
- Diet: Dairy Free, Gluten Free, Keto, Low Carb
Nutrition
- Serving Size: 1 mug cake
- Calories: 139
- Sugar: 1
- Sodium: 23
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 7
- Protein: 8
- Cholesterol: 186