Wow guys, this is the first mug cake recipe I’ve developed and I have to tell you; IT’S DELICIOUS. This mug cake is moist, flavorful and among all easy to make.
I ran through a couple trials before I developed the perfect recipe; my biggest concern was to keep the cake moist and nail a perfectly light and fluffy texture. Finding the best recipe justified eating as many mug-cakes as I wanted, so I was totally OK with that trying as many combinations as I could. I’ve always been a late night snacker with a vicious sweet tooth. 😅
Now coming in at 4.2g net carbs, the delicious Chocolate Mug Cake:
Chocolate Mug Cake
4.2g NET CARBS
- 1 Egg
- 2 tbsp Butter melted
- 2 tbsp Cocoa Powder
- 1 tbsp Sweetener to taste
- 1 tbsp Almond Flour
- 1 tbsp Coconut Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Vanilla Extract
- dash Salt
Melt butter in the microwave for 20-30 seconds. Let butter cool to room temperature.
Add egg, baking powder, sweetener, salt, and vanilla extract to the butter and stir until fully incorporated.
Add cocoa powder, almond flour and coconut flour to the mixture. Stir well.
Microwave for 1 minute. Add additional 15-30 seconds if needed.
PLEASE NOTE: Macro breakdowns for all ingredients vary differently from brand to brand.
I used a 0 calorie sweetener for my recipe. If you are using sugar alcohols or natural sweeteners, be sure to account for the additional carbs.
You can also substitute almond flour for coconut flour, or vice versa, in this recipe. In the video below I make three different mug-cakes to test: taste, texture and volume. The above recipe is what I deemed best in all those categories. All other ingredients in this experiment were held constant except for the type of flour.
- Almont flour
- Coconut Flour
- 50/50 Mix
Check out the video below to see the differences 😀