About
A delicious Low Carb Vegan Dark Chocolate Mug Cake with melted pieces of dark chocolate on top will be sure to hit the sweet spot when you are looking for it. This wonderful Vegan dessert is full of healthy fats from coconut oil and chocolate. It is the perfect way to top off any meal and to make sure you have hit your calorie targets for the day. The most wonderful part is that it can all be made and cooked in one container!
How to make a vegan egg substitute?
Vegan egg substitute is made using ground flaxseed and water.
What kind of chocolate to use?
Please use a bar of very dark chocolate like 90% or darker with no sugar added or stevia added.
What if I do not have a microwave?
If you do not have a microwave, you can use an oven set at 350 F, but you will need to cook it for at least 5-7 minutes or longer.
Serving suggestion
Please serve this Vegan Keto dessert after a delicious meal like Vegan Sesame Crusted Tofu.
Ingredients
- 1 tablespoon coconut oil
- 1 ¼ oz 90% dark chocolate
- 2 tablespoon powdered erythritol (icing sugar)
- ½ teaspoon baking powder
- ¼ cup almond flour
- 1 tbsp, ground flax seeds
- 2 tablespoon water
- ¼ teaspoon almond extract
Instructions
- Begin by melting the coconut oil and broken chocolate together in a small bowl or the mug you plan to cook the cake. Reserve a small amount of chocolate for the top of the cake. Microwave in 45 seconds increments until melting, stirring after each heating.
- Add in the other ingredients and mix well.
- Microwave for 1 minute and 30 seconds (add more or less time depending on your microwave).
- Top the hot cake with a few pieces of broken chocolate and serve immediately.
Nutrition Facts
- Servings: 1
- Calories: 411.2kcal/1720.6kJ (per serving)
- Fat: 37.4g (per serving)
- Carbs: 30.0g (per serving)
- Protein: 8.4g (per serving)
