INGREDIENTS
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- 1 tbsp butter (salted; *see notes for dairy-free options)
- 3/4 oz Unsweetened baking chocolate
- 3 tbsp Blanched almond flour
- 2 tbsp Erythritol (or any granulated sweetener; *see notes for options)
- 1/2 tsp Gluten-Free baking powder
- 1 large Egg
- 1/4 tsp Vanilla extract (optional)
INSTRUCTIONS
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Microwave Instructions
- Melt the butter and chocolate together in a mug or large 12 oz (355 mL) ramekin in the microwave (about 45-60 seconds, stirring halfway through). Be careful not to burn it. Make sure the ramekin is at least double the volume of the ingredients, because the mug cake will rise.
- Add the almond flour, erythritol, baking powder, egg, and vanilla (if using). Stir everything well until completely mixed together.
- Microwave for about 60-75 seconds, until just firm. (Don’t overcook, or it will be dry.)
- Serve with whipped cream (or coconut whipped cream for paleo), and/or drizzle with more melted chocolate stirred with sweetener.
Oven Instructions
- Preheat the oven to 350 degrees F (177 degrees C).
- Melt the butter and chocolate together in a double boiler on the stove. Be careful not to burn it. Remove from heat.
- Add the almond flour, erythritol, baking powder, egg, and vanilla (if using). Stir everything well until completely mixed together.
- Transfer the batter to a large 12 oz (355 mL) oven-safe ramekin (or two smaller 6 oz (178 mL) ones). Make sure the ramekins are at least double the volume of the ingredients, because the cake will rise. Bake for about ,15 minutes until just firm.
- Serve with whipped cream (or coconut whipped cream for paleo), and/or drizzle with more melted chocolate stirred with sweetene
