Keto Chocolate Mug Cake

This chocolate mug cake is extremely addicting. One simple serving of delicious chocolate cake made in under 5 minutes. You've been warned!

Once I discovered this concoction, I couldn't help but make it almost every day as an afternoon treat.  I figured since it was low carb, that was ok! My son would tease me when he saw the mug come out along with the ingredients. 

I like to put a little powdered swerve on top and vegan cool whip as well. I am sure a scoop of vanilla ice cream or even eating it by itself is still just as amazing.

Ingredients:

• 2 Tbs creamy roasted almond butter
• 1 egg
• 1/2 tsp stevia ( or 2 tbs other sweetener/sugar)
• dash of salt (omit if your nut butter is salted)
• 1 tbs unsweetened cocoa powder
• 1/2 tsp baking powder

Instructions:

1. In a 12 oz mug, using a small hand wisk, mix the almond butter and the egg until smooth. This will take some time- about 2 minutes until completely smooth.
2. Add the sweetener and salt (if using) whisking to incorporate.
3. Whisk in the cocoa powder, then add the baking powder.  Mix well, making sure there is no nut butter residue in the bottom of the mug. The batter should be smooth and uniform.
4. Place the mug in the microwave.  Microwave uncovered for 30 seconds.  Check to see if cake is still very liquid on top- if so, microwave it for 10 more seconds.  It should still be very gooey and soft on top when you remove it from the microwave, but not completely liquid.  Resist the temptation to cook it more unless it is completely liquid.
5. Remove the mug from the microwave and allow the cake to cool for a few seconds before digging in.
6. Top with dairy free whipped cream. Enjoy!