I have to be honest and admit that I couldn’t decide which flavour to make, so I made both this chocolate recipe and a lemon mug cake. I still can’t decide which one I prefer. Even better, as you see from the photos below, the two flavours go nicely together in a bowl with whipped cream.
The chocolate mug cake is definitely a single portion but it is a rich flavour and an excellent texture. Just follow the cooking instructions, if its too moist on top, keep microwaving in single bursts of 3-5 seconds until you are happy with it. Let it cool a bit before adding whipped cream and grated chocolate. I stuck an unsweetened chocolate button in the cream.
My advice is try both mug cakes, separately or together. I am now on the search for a Keto mug cake for tonight. Forgive me for my gluttony, I’m in lockdown, its freezing here at the moment and I’m still growing. Take care wherever you are.
Prep time: 2 mins| Cook time: 1 min | Servings: 1
Nutrition: Calories 272kcal | Carbs 7g | Protein 9g | Fat 23g | Fibre 4g |Net carbs 3g
- 2 tbsp almond flour
- 1 tbsp cocoa powder
- 1 tbsp low carb sugar (I used erythritol powdered sugar)
- 1/4 tsp baking powder (I used a gluten-free baking powder)
- 1 tbsp mayonnaise (or you can use sour cream) (I used a vegan mayonnaise)
- 1 large egg yolk (or you can use a full egg, though this will change the texture of the cake slightly)
- 1 tsp water
- Sift the almond flour and cocoa powder, ensure there are no lumps. Add all the dry ingredients into a mug, mix completely.
- Next add the mayonnaise, egg yolk, and water, stir until all ingredients are well mixed, make sure there are no unmixed ingredients as the bottom.
- Let the batter sit for 1-2 minutes.
- Microwave for around 50 seconds, depending on your microwave.
Note: Although the texture will be a little different, you can use 1 large egg, rather than just the egg yolk if you don’t want left over egg white.