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Low Carb Chocolate Mug Cake - Quick, Rich, and Satisfying

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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • Almond flour (finely ground, not almond meal)
  • Unsweetened cocoa powder
  • Granulated erythritol, allulose, or monk fruit blend (sugar-free sweetener)
  • Baking powder
  • Salt
  • Egg (large)
  • Unsalted butter (or coconut oil)
  • Vanilla extract
  • Unsweetened almond milk (or other low-carb milk)
  • Sugar-free chocolate chips (optional, but highly recommended)
  • Whipped cream (unsweetened or lightly sweetened with low-carb sweetener, optional)

Method
 

  1. Choose the right mug: Use a microwave-safe mug that holds at least 12 ounces. A wider mug cooks more evenly than a tall, narrow one.
  2. Melt the butter: Add 1 tablespoon butter to the mug. Microwave for 15–25 seconds until just melted. Swirl to coat the sides to help prevent sticking.
  3. Whisk in the wet ingredients: Crack in 1 large egg, add 2 tablespoons unsweetened almond milk, and 1/2 teaspoon vanilla extract. Whisk with a fork until smooth.
  4. Add the dry mix: Add 3 tablespoons almond flour, 1 1/2 tablespoons unsweetened cocoa powder, 1 1/2 to 2 tablespoons sweetener, 1/4 teaspoon baking powder, and a pinch of salt. Stir until no dry pockets remain. The batter should be thick but spoonable.
  5. Fold in the extras: If using, stir in 1 tablespoon sugar-free chocolate chips for melty pockets.
  6. Microwave carefully: Cook on high for 45–60 seconds. Check at 45 seconds. The top should look set around the edges and slightly glossy in the center. If needed, add 10-second bursts until done.
  7. Rest and serve: Let it stand 1–2 minutes. This finish-cooks the center and improves texture. Top with a small dollop of whipped cream or a few berries if you like.