Intensely chocolatey, extra fluffy and ultra moist! This instant, waistline friendly, glutenfree mug cake is bound to become your favorite lazy low carb treat. It’s paleo because no grains were harmed in the making of this muffin and keto because it contains no sugar. (Perfect for you Rebooters!) Yet, Lakanto brand Monkfruit gives it a sweet taste that sends your senses into a helpless, happy dance.   Top with fresh raspberries and Whipped Coconut Cream from The Feel Good Cookbook or sprinkle with a little powdered monkfruit.  (I have an electric seed/coffee bean grinder that turns crystalline sweeteners into powdered sugar consistency.)

Skinny Chocolate Mug Cake

2 Tablespoons softened butter or coconut oil

1 Tablespoon unsweetened cocoa

1 1/2 Tablespoon LaKanto Monkfruit Sweetener (zero carbs and less herby tasting than stevia)

1 egg

2 Tablespoons almond flour

1 Tablespoon golden flaxseed meal

2 teaspoons coconut flour

1/2 teaspoon baking powder

pinch sea salt

Put softened butter and all other ingredients in mug. Whisk together with a fork til thick and evenly creamed together.  Microwave for 60-75 seconds.  My microwave is 1000 watts and 75 seconds is perfect.  If you cook too long the cake will be dry instead of moist.

Cool and serve with topping of your choice!  Whipped Coconut Cream, fresh berries, or a little powdered monkfruit like we did last night. Mercy me!

 

Skinny Chocolate Mug Cake
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