Chocolate Mug Cake

Serves: 2 

Ingredients:

• 1 tablespoon butter or ghee or coconut oil
• ½ teaspoon pure vanilla extract
• 3 tablespoons blanched almond flour
• ½ tablespoon organic coconut flour
• 1 tablespoon organic cacao powder
• 2 tablespoons Erythritol (my two top brands are Wholesome and Swerve) 
• ½ teaspoon gluten-free baking powder
• 1 pinch sea salt
• 1 large pasture raised egg

Instructions:

1. Melt butter in a mug or ramekin in a microwave (about 30 seconds). Stir in vanilla extract.
2. Add almond.  flour, coconut flour, cacao powder, erythritol, baking powder, salt, and egg. Stir until well combined. Smooth the top with the back of a spoon.
3. Microwave 90 seconds, until firm.
4. Let cool. Enjoy!!

Recipe Notes: Here are some other yummy variations…

• Eliminate cacao powder to make a vanilla cake.
• Eliminate cacao powder, add 1 teaspoon of cinnamon, and use Swerve Brown Sugar Replacement (sugar-free) for yummy coffee cake.
• See original recipe via Wholesome Yum for 5-minute Strawberry Shortcake In A Jar.

adapted from Wholesome Yum

This is my go-to dessert recipe whenever I am craving something sweet and I want it quick!

In 2-3 minutes, you have a gluten-free, low carb, sugar-free and guilt-free dessert!