Ingredients

• 1 Large Egg
• 2 Tbsp. Salted Butter
• 2 Tbsp. Almond Flour
• 2 Tbsp. Unsweetened Cocoa Powder
• 1 1/2 Tbsp. Erythritol or Splenda
• 2 tsp. Coconut Flour
• 1/4 tsp. Vanilla Extract
• 1/2 tsp. Baking Powder

​*Recipe makes 1 mug cake

Nutrition 

Serving = 1 mug cake

• 405 Calories
  
• 36.94 Fats
  
• 5.86g Net Carbs
  
• 12.31g Protein

Directions

1. Melt the butter in the microwave for 25 seconds.
2. Add the rest of the ingredients and mix well.
3. If you are making 2 servings, be sure you doubled the recipes and split the batter into 2 ramekins/mugs.
4. Microwave for 60-75 seconds.
5. Whip some heavy cream and put on top. (Optional)

*Substitute traditional whip cream with coconut whip cream which can be found in your local grocery store's freezer/ice cream section.