Select a tall, microwave-safe coffee mug (at least 10-12 oz capacity to prevent overflow). Add the egg, avocado oil, vanilla extract, and almond extract. Whisk thoroughly with a fork directly in the mug until smooth.

To the same mug, add the almond flour, granulated sweetener, ground flaxseed, baking powder, and salt. Stir with the fork until just combined, ensuring no dry pockets remain at the bottom.

Gently fold in 1 tablespoon of the sugar-free chocolate chips.

Let the batter rest for 60 seconds. This allows the flax and almond flour to hydrate, improving the cake's final texture.

1000W: 55–70 seconds

800–900W: 70–90 seconds

700W: 90–110 seconds The cake is done when the top is set and springs back lightly, or when a toothpick inserted into the center comes out with moist crumbs.

Carefully remove the hot mug. Sprinkle the remaining 1 teaspoon of chocolate chips on top (they will melt from the residual heat). Let the cake cool for at least one minute before enjoying.