(90 Second!) Chocolate Keto Mug Cake

Ingredients

• 2 tablespoons unsalted grass-fed butter (coconut oil or ghee)
• 1 1/2 tablespoons cocoa powder
• 2-3 tablespoons xylitol (erythritol or allulose (I use 2 TBSP)*)
• 1 egg
• 2 tablespoons almond flour
• 1 tablespoon golden flaxseed meal (or psyllium husk, finely ground)
• 2 teaspoons coconut flour
• 1/2 teaspoon baking powder
• pinch kosher salt
• our (no-churn!) vanilla ice cream
• whipped cream
• Lily's Sweets dark chocolate bar

Instructions

1. 1

   Melt butter in a medium (microwave safe!) bowl. Whisk in cocoa and sweetener to taste, and mix until well combined. If using erythritol, your batter will likely be very thick.

2. 2

   Whisk in the egg and mix until smooth (if using xylitol and allulose) or until thoroughly combined (with granular erythritol, which doesn't dissolve as readily). Mix in the rest of the ingredients and spoon the (very thick!) batter into a mug.

3. 3

   Place a paper towel into the microwave and set the mug on top (to catch any overflowing batter). Cook on high for 70-90 seconds (time can vary a lot in microwaves, but to give you an idea I do 80 on 1000 watts!). Allow to cool for a couple minutes and enjoy!