Low Carb Paleo Keto Chocolate Mug Cake Recipe Recipes

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Hey there, welcome to our recipe blog. Here you can obtain a guide on exactly how to make really delicious Low Carb Paleo Keto Chocolate Mug Cake Recipe recipes. The manufacturing process is extremely simple, you just need to follow the methods that we have actually created on this page. The adhering to are the stages of exactly how to prepare Low Carb Paleo Keto Chocolate Mug Cake Recipe. Please follow the guidelines well.

Low Carb Paleo Keto Chocolate Mug Cake Recipe

Low carb keto chocolate mug cake is ready in just 2 minutes, using 6 ingredients! This recipe makes an easy paleo chocolate cake in a mug, too.

Low Carb Paleo Keto Chocolate Mug Cake Recipe

THE RECIPE

INGREDIENTS

  • 1 tbsp Butter (salted; *see notes for dairy-free options)
  • 3/4 oz Unsweetened chocolate (100% cacao)
  • 3 tbsp Blanched almond flour
  • 2 tbsp Erythritol (or any granulated sweetener; *see notes for options)
  • 1/2 tsp Gluten-free baking powder
  • 1 large Egg
  • 1/4 tsp Vanilla extract (optional)
INSTRUCTIONS
Microwave Instructions:

  1. Melt the butter and chocolate together in a mug or large 12 oz (355 mL) ramekin in the microwave (about 45-60 seconds, stirring halfway through). Be careful not to burn it. Make sure the ramekin is at least double the volume of the ingredients, because the mug cake will rise.
  2. Add the almond flour, erythritol, baking powder, egg, and vanilla (if using). Stir everything well until completely mixed together.
  3. Microwave for about 60-75 seconds, until just firm. (Don’t overcook, or it will be dry.)
  4. Serve with whipped cream (or coconut whipped cream for paleo), and/or drizzle with more melted chocolate stirred with sweetener.
Oven Instructions:

  1. Preheat the oven to 350 degrees F (177 degrees C).
  2. Melt the butter and chocolate together in a double boiler on the stove. Be careful not to burn it. Remove from heat.
  3. Add the almond flour, erythritol, baking powder, egg, and vanilla (if using). Stir everything well until completely mixed together.
  4. Transfer the batter to a large 12 oz (355 mL) oven-safe ramekin (or two smaller 6 oz (178 mL) ones). Make sure the ramekins are at least double the volume of the ingredients, because the cake will rise. Bake for about 15 minutes, until just firm.
  5. Serve with whipped cream (or coconut whipped cream for paleo), and/or drizzle with more melted chocolate stirred with sweetener.

Source: wholesomeyum.com

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