This is low carb chocolate heaven! A deliciously moist keto chocolate mug cake studded with sugar free chocolate chips and topped with a creamy chocolate sauce. Cooks in 90 seconds!
Prep Time
2 mins
Cook Time
1 min
Total Time
4 mins
Course
Dessert
Cuisine
British
Servings
2
Calories
250 kcal
EQUIPMENT
2 ramekins (3.5 inch, 6 ounce capacity)
INGREDIENTS
1x
2x
3x
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1 1/2 tbsp coconut flour
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1/2 tsp baking powder
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2 tbsp cacao powder
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2 tbsp powdered sweetener (So Nourished)
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1 egg medium
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5 tbsp double/heavy cream
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2 tbsp sugar free chocolate chips
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1/4 tsp vanilla extract optional
INSTRUCTIONS
In a bowl, combine your dry ingredients – coconut flour, baking powder, cacao powder, sweetener. Make sure there are no lumps.
Add your wet ingredients – the egg, cream and vanilla extract. Mix well.
Stir in the chocolate chips and let the batter rest for a minute.
Melt 1/2 tsp butter each in 2 mugs or ramekins (30 seconds) and grease the insides. This is an important step if you want to turn your mug cakes out onto a plate. Divide the batter between the mugs/ramekins.
Microwave on high for 1 1/2 minutes. Don”t microwave any longer or your cakes will become dry.
VIDEO
4.4g net carbs per serve.
For an optional chocolate sauce, melt 2 tbsp sugar free chocolate chips and 1 tbsp butter in the microwave or in a water bath. Stir until liquid. Add 2-3 tbsp cream or milk and stir until smooth and pourable. Sauce is not included in the nutrition calculation.
If you cannot get hold of sugar free chocolate chips, chop dark chocolate with a minimum of 85% cocoa solids.
I used 6 oz ramekins.
NUTRITION
Calories: 250kcal
Protein: 6g
Fat: 22g
Cholesterol: 144mg
Sodium: 50mg
Potassium: 144mg
Fiber: 5.3g
Sugar: 1.3g