There comes a time in everyone’s ketogenic life where you crave something sweet. Cookies, brownies, cake – but there’s nothing that you’ve pre-made and nothing that is low carb laying around.
In under 5 minutes you can have a chocolate cake that’s rich, delicious, and sure to slam those cravings straight into the ground. Cake in a mug! Chocolate cake in a mug, that is. Absolutely divine in taste, just like you spent 45 minutes slaving away baking it in the oven.
I know, I know, you need almond flour. And none of that almond meal, either – only a fine grain almond flour for the soft and non-grainy texture. But it’s worth it, trust me!
I used to make these with protein powder, and the consistency is just nowhere close. The protein powder will give a more rubbery texture, and while it’s still good it’s just not great. The almond flour helps give it that real-cake texture that you’re looking for!
The key to the perfect consistency is the egg. Combined with the absorptive powers of the coconut flour and the rising properties of the almond flour, the egg will coax the cake to rise even higher than you might expect and provide an extremely decadent consistency.
Yields 1 chocolate cake
Recipe: [bws_pdfprint display=”pdf,print”]
Easy Keto Chocolate Cake
2 tbsp almond flour
1 tbsp cacao/100% cocoa powder
1 tbsp erythritol
2 tbsp melted butter (or coconut oil)
.5 tspn baking powder
Mix in small, microwave proof bowl (I used a plastic cheese tub for this) and microwave for 1 minute and 30 seconds. Consume…. good with butter, whipped cream, or nothing at all!
Net carbs: 2.5