Ingredients
Scale
- 1/4 cup almond flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons erythritol or preferred sweetener
- 1 tablespoon unsweetened peanut butter
- 1 large egg
- 2 tablespoons unsweetened almond milk
- 1 tablespoon sugar-free chocolate chips
Instructions
- In a microwave-safe mug, mix almond flour, cocoa powder, baking powder, salt, and erythritol until well combined.
- Add the peanut butter and egg, stirring until the mixture is smooth.
- Stir in the almond milk and chocolate chips.
- Microwave the mug cake for about 30-40 seconds, or until cooked through but still gooey in the center.
- Let it cool slightly before serving.
Notes
- Adjust cooking time based on your microwave wattage.
- Top with whipped cream for extra indulgence.
- Store any leftovers in an airtight container for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Microwave
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 mug cake
- Calories: 350
- Sugar: 2g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 180mg