Decadent Mug Cake

I know I have been teasing you all with that delicious cake I posted yesterday, but now that I finally have my blog up it’s only fair to give you the recipe. Spoiler Alert: It’s SUPER Easy and right under 5g net carbs.

Ingredients: 

• 2 tbsp salted butter
• 1.5 tbsp erytritol or splenda
• 2 tbsp cocoa powder
• 2 tbsp almond meal or flour
• 2 tsp coconut flour
• 1/4 tsp vanilla extract
• 1/2 tsp baking powder
• 1 egg

Melt butter in microwave. Mix all other ingredients in mug, bowl, or ramaken. Add butter and the egg and mix until combined. This makes 2 ramaken molds or 1 big mug. If you are using mug, mug microwave for 70 seconds. To make sure it’s cooked, insert a toothpick in the middle of the cake, nothing should be sticking to the toothpick once you remove it. If not done microwave in 10-second increments and re-test with tooth pick.

Sauce Ingredients:

• 2 squares of 86% dark Ghirardelli chocolate
• 2 tbsp Heavy whipping cream
• 1/4 tsp vanilla extract

Place ingredients in microwave safe bowl, and microwave for 15 seconds at a time, until chocolate is melted and you are able to achieve a smooth consistency. Pour over cake once cooled. Enjoy!