Ingredients:

  • 3 tbsp Super-fine almond flour (24g)
  • 1 tbsp Unsweetened cocoa powder (5g)
  • 1 tbsp Granulated erythritol or monk fruit sweetener (12g)
  • ¼ tsp Baking powder (1g)
  • ⅛ tsp Sea salt (0.5g)
  • 1 large Egg, room temperature (50g)
  • 1 tbsp Melted unsalted butter (14g)
  • ½ tsp Pure vanilla extract (2.5ml)
  • 1 tbsp Sugar-free dark chocolate chips (15g)
  • 1 tbsp Heavy whipping cream (15ml)

Instructions:

  1. Combine the almond flour, cocoa powder, sweetener, baking powder, and salt directly in the mug. Whisk thoroughly to break up any almond flour clumps, ensuring the leavening agent is evenly distributed.
  2. Crack in the egg, pour in the melted butter, and add the vanilla extract. Stir vigorously until the batter is glossy and smooth, with no streaks of flour remaining.
  3. Smooth the top of the batter. Microwave on high for 60–90 seconds. Stop when the edges are set but the center still looks slightly wet to the touch; the cake will firm up as it rests for one minute.