Go Back

Rich Cocoa-Almond Mug Cake

A deeply satisfying, fiber-boosted chocolate mug cake ready in minutes, designed for stable blood sugar.
Print Recipe Pin Recipe
Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes
Servings: 1
Course: Dessert, Mug Cake
Cuisine: American
Calories: 435
Ingredients Method Notes

Ingredients
  

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)

Method
 

  1. 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.
  2. Create a small well in the dry ingredients. Add the beaten egg, avocado oil, and almond extract.
  3. 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.
  4. 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).