“This moist and delicious keto chocolate mug cake is the perfect size for one. Its taste and texture is just like a real cake! It’s also dairy-free, gluten-free and sugar-free. ” Keto Chocolate Mug Cake – You must try this recipe.
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- 2 tbsp almond flour
- 1 tbsp cocoa powder
- 1 tbsp Sukrin :1 (Swerve or Lakanto)
- 1/4 tsp baking powder
- 1 tbsp mayonnaise
- 1 large egg yolk
- 1 tsp water
- Fluff up the almond flour with a whisk before measuring and sift the cocoa powder if it’s clumpy. (I sift any cocoa powder I buy and keep it in an air-tight container. This breaks apart any lumps for more accurate measuring.)
- Measure the dry ingredients into a mug or jelly jar and mix completely with a fork.
- Add the mayonnaise, egg yolk, and water, stirring completely making sure to get it all from the bottom. Let batter sit 1-2 minutes.
- Microwave for 50 seconds, depending on your microwave.
- Only 3 Net Carbs.
- Although the texture is a little different, 1 large egg white can be used instead of the large egg yolk, solving the problem of a leftover egg white.
- To have this recipe ready at your fingertips, measure the dry ingredients into a small lidded jar. When you are ready to have your cake, add the yolk and mayo, mix, and cook. (I often have several jars of this mix ready to go in the pantry!).
Per Serving: 272 calories; 23 g fat; 6.9 g carbohydrates; 9 g protein.
Recipe by: Kiro, Photo Credit: James B. (flickr)
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