Chocolate Mug Cake
This is the keto-version of the now-famous chocolate mug cake. Made with stevia instead of sugar and aided by extra egg, this fluffy, delicious chocolate cake will delight you. Top with whipped cream or serve with fresh for an added treat.
2 tablespoons cocoa powder
2 tablespoons stevia, or other sugar substitute
1 tablespoon heavy (whipping) cream
1/2 teaspoon pure vanilla extract
1 egg, beaten
1/4 teaspoon banking powder
Step 1Spray the inside of a microwaveable mug with cooking spray.
Step 2In a medium bowl, mix together the cocoa powder, stevia, and salt.
Step 3Add the heavy cream, vanilla, and the beaten egg. Mix to combine. Add the baking powder and mix again.
Step 4Continue mixing until there are no air bubbles.
Step 5Transfer the batter to the prepared mug. Microwave on high for 1 minute, 20 seconds.
Step 6Remove the cake from the microwave. Allow it to settle for 1 minute before inverting onto a plate to serve.
Nutrition Facts (per serving of 1)