Keto Double Chocolate Chip Mug Cake

Keto Double Chocolate Chip Mug Cake

Got chocolate cravings? These guilt free low-carb Double Chocolate Chip Mug Cakes are ready in a matter of minutes, so when the cravings come they are ready to save the day!

I love that they are single serve meaning that you don’t have a giant cake tempting you away from staying on track with your keto goals. They are sugar free so won’t spike your insulin levels and absolutely delicious.

Serve with yoghurt, no churn keto vanilla ice cream or whipped cream.

Preparation time

Hands-on:    5 minutes
Overall:     5 minutes

Nutritional values (per serving)

Total Carbs	14.3	grams
Fiber	6.7	grams
Net Carbs	7.7	grams
Protein	14.2	grams
Fat	34.7	grams
of which Saturated	18.7	grams
Energy	415	kcal
Magnesium	113	mg (28% RDA)
Potassium	431	mg (22% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (14%), fat (78%)

Ingredients (makes 1 serving)

• 2 heaped tbsp almond flour (16 g/ 0.6 oz)
• 1 heaped tbsp coconut flour (12 g/ 0.4 oz)
• 2 tbsp powdered Erythritol or Swerve (20 g/ 0.7 oz)
• 1/8 tsp baking soda
• 1 tbsp raw cacao powder or Dutch process cocoa (5 g/ 0.2 oz)
• 1/4 tsp vanilla powder or sufar-free vanilla extract
• 1 tbsp 85% dark chocolate chips or sugar-free chocolate chips (11 g/ 0.4 oz)
• 1 large egg
• 1 tbsp virgin coconut oil or ghee, melted (15 ml)
• 2 tbsp unsweetened almond milk (30 ml)
• Optional: 3-5 drops stevia
• Optional: 2 tbsp whipped cream, yoghurt or keto ice cream to serve

Allergy-free Tips:

Egg-free version: Use 2 tbsp chia seed meal (16 g / 0.6 oz) instead of 1 egg + 1/4 cup coconut milk or heavy whipping cream + 1 tsp psyllium husk powder.

Nut-free version: Use 1 more heaping tablespoon (a total of 2 heaping tablespoons) of coconut flour instead of the almond flour. Start with less coconut flour and add more if the dough is too runny.

Instructions

1. Place all the dry ingredients in a mug. Add the wet ingredients and stir well. You can reserve a few chocolate chips for topping.
2. Place in the microwave for 60-90 seconds on high. When done, remove from the microwave and allow to cool.
   
3. Top with whipped cream, yoghurt or ice-cream. It tastes best when served fresh.
   Note: If you don’t have a microwave, you can use the oven. Preheat to 175 °C/ 350 °F and cook for 12-15 minutes or until cooked through.
   

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