About
You will love this chocolate mug cake that is rich and decadent and done in only a few minutes time! Topped with a delicious caramel syrup. This recipe uses the confectioners sugar version of erythritol.
Ingredients
- 1 tablespoon butter
- 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
- 1 large raw egg
- ¼ teaspoon vanilla extract
- 1 teaspoon ice cream toppings caramel sugar free sundae syrup by smucker's
Instructions
- In a tall coffee mug, melt butter and chocolate together and microwaving for 30 seconds or until completely melted.
- Add the sweetener, baking powder, almond flour, a pinch of salt and cocoa powder.
- Add the egg and vanilla extract. Mix with a spoon until completely blended.
- Microwave for 50-60 seconds. Be sure not to overcook it because the cake will become dry quickly. The cake will puff considerably, do not be alarmed! Top hot chocolate cake with caramel syrup!
Nutrition Facts
- Servings: 1
- Calories: 488.4kcal/2043.4kJ (per serving)
- Fat: 38.2g (per serving)
- Carbs: 53.3g (per serving)
- Protein: 13.7g (per serving)
