Keto Double Chocolate Chip Mug Cake

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 - ¹/₄ tsp baking soda (more for fluffier mug cake)
• 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 (or up to 110 seconds if you don't like them doughy). 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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