A super moist and incredibly rich chocolate dessert with a nice creamy touch of almond butter. Gluten-free, grain-free, sugar-free, low-carb, Paleo, ketogenic and dairy-free.
Prep Time3 minutesmins
Cook Time2 minutesmins
Total Time5 minutesmins
Servings: 1mug cake
Ingredients
2tablespoonsbutter, ghee or coconut oil
2squaresdark chocolate(20 g)
2teaspoonscoconut flour
1egg
1tablespoonstevia/erythritol blend for low-carbor honey for Paleo
1tablespoonalmond butter
Instructions
Add butter/coconut oil and dark chocolate to a microwave-safe mug or ramekin.
Microwave for 30 seconds or until the butter is melted. Stir until the chocolate is melted. If necessary, microwave for another 15 seconds.
Mix in coconut flour, egg and sweetener. Stir until fully-incorporated.
Take a spoonful of almond butter and place in the center of the mug cake. Cover with the chocolate mixture, if it sits on top. Top with additional chocolate chips or chunks, if desired.
Microwave for 90 seconds to 2 minutes. 90 seconds may be enough for a tall mug. 2 minutes is probably necessary for a ramekin or a wider, shallower container.
Allow to cool before consuming.
Notes
Nutrition Facts (per mug cake): 535 calories, 48 g fat, 16 g total carb, 8 g fiber (8 g net carbs), 14 g protein