INGREDIENTS

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

INSTRUCTIONS

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!

NUTRITION

Calories 195

Total fat 16.6 g

Cholesterol 0 mg

Sodium 292 mg

Total Carbohydrate 9.8 g

Protein 7.7 g