About
A keto vegan version of the chocolate mug cake is made possible with ground flax seeds. If you love the chocolate mug cake recipe on this site, you will love this version that has a fudgier texture no egg, no dairy or gluten.
Ingredients
- 1 tablespoon coconut oil
- 1 ounce unsweetened baking chocolate bar by baker's
- 4 tablespoon the ultimate icing sugar replacement by swerve
- ½ teaspoon baking powder
- 2 tablespoon almond flour
- 1 teaspoon 100% cocoa special dark by hershey's
- 2 ½ teaspoon organic ground flax seed by great value
- 3 tablespoon water
- ¼ teaspoon vanilla extract
- 1 tablespoon real coconut whipped cream by gay lea
Instructions
- Combine the coconut oil and unsweetened chocolate in a microwave safe mug and microwave on HIGH until melted.
- Add in the rest of the ingredients except the coconut cream. Microwave on HIGH for 1 minute 20 seconds or until cooked through.
- Top hot cake with whipped coconut cream. Enjoy immediately!
Nutrition Facts
- Servings: 1
- Calories: 452.4kcal/1892.7kJ (per serving)
- Fat: 37.5g (per serving)
- Carbs: 51.0g (per serving)
- Protein: 8.2g (per serving)
