Description

Enjoy a guilt-free indulgence with this rich, flourless chocolate cake. Packed with nutrient-dense ingredients like almond flour and flaxseed, it offers a delicious low-carb solution for your sweet cravings.

Ingredients

Scale

Dry Foundation

3.5 Tablespoons 26g Blanched Almond Flour
1.5 Tablespoons 18g Erythritol or Monk Fruit/Erythritol blend
1 Tablespoon 5g Unsweetened Cocoa Powder
1 teaspoon 2.5g Ground Flaxseed
3/8 teaspoon Baking Powder
1/4 teaspoon Instant Espresso Powder

Wet Components & Mix-Ins

1 Large Egg (beaten)
1 Tablespoon 15ml Avocado Oil (or light olive oil)
1/4 teaspoon Almond Extract
1 Tablespoon 14g Sugar-Free Chocolate Chips (e.g., Lily’s)

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Instructions

In a 12-ounce microwave-safe mug, thoroughly whisk together the almond flour, sweetener, cocoa powder, ground flaxseed, baking powder, and espresso powder until no lumps remain.
Create a small well in the dry ingredients. Add the beaten egg, avocado oil, and almond extract.
Stir with a fork until all ingredients are just moistened and no dry streaks remain. Do not overmix. Gently fold in the sugar-free chocolate chips.
Microwave on high for 60 to 70 seconds. The cake is done when it has risen and the center is firm to a light touch, but still moist. Allow to cool for one minute before enjoying.

Notes

Nutrition Information (Per Serving – Entire Mug)

Calories: 435 kcal Total Fat: 37.9 g Saturated Fat: 7.4 g Sodium: 500 mg Total Carbohydrates: 15.1 g Dietary Fiber: 8.0 g Net Carbohydrates: 7.1 g Total Sugars: 1.6 g Protein: 14.1 g

Disclaimer: Values are estimates based on standard USDA data; actuals vary by brands and methods. Net Carbs = Total Carbs – Fiber. (Total Carbohydrates value excludes non-impact sugar alcohols).

Nutrition

Calories: 435