⅓ cup almonds or pecans, or 6 Tbsp almond flour
1 Tbsp + 2 tsp cocoa powder
1 Tbsp sugar or sweetener of choice pinch stevia, or additional 2 tsp sugar
⅛ Tsp salt
¼ tsp baking powder
3 Tbsp milk of choice (or 2 if using liquid sweetener)
¼ tsp pure vanilla extract
Optional, chocolate chips or sugar-free chocolate chips
01. Combine all ingredients in a greased ramekin or small mug.
02. Either bake in a preheated 350F oven for about 10 minutes, or cook in the microwave. If microwaving, time will vary depending on wattage and desired gooey-ness. I started with 30 seconds, then added two 15-second intervals after that.
03. The cake will look a bit gooey when it comes out, and it firms up as it cools. But there’s no need to wait for it to firm up too much — this cake is meant to be eaten straight from the mug!
Total fat 16.6 g
Cholesterol 0 mg
Sodium 292 mg
Total Carbohydrate 9.8 g
Protein 7.7 g