On Halloween, I needed to make myself SOMETHING sweet before my sons came back home with their piles of candy and my Kit Kat weakness took over. I haven’t been a huge fan of mug cakes – the consistency never came together for me and no matter what, they always end up on the dry side.
But I needed chocolate.
I remembered a recipe I made in my pre-keto days for “healthy” chocolate cupcakes that replaced the butter with avocado. So I decided to modify that – this time using butter AND avocado – and it worked PERFECTLY. I added a little sprinkling of Lily’s Chocolate Chips for some added melted chocolate texture and my sugar craving was tamed!
Chocolate Avocado Mug Cake
- 2 tbsp almond flour
- 1 tbsp cocoa powder
- 1/2 tbsp Erythritol (powdered)
- 1/4 tsp baking powder
- 1 tbsp butter, melted
- 1 egg
- 1 tbsp avocado, mashed
- 1/4 tsp vanilla extract
- 5 – 10 drops liquid stevia
Mix dry ingredients in a mug or large ramekin thoroughly with a fork. If you can’t find powdered Erythritol, grind regular Erythritol in a spice grinder or blender to make a powder. I usually make larger batches of powdered Erythritol to have on hand for baking.
Add butter, egg, mashed avocado and stevia. I use 5 drops of stevia as I don’t like my desserts to be too sweet, but experiment based on your preference.
Let batter sit for a couple of minutes and then add the vanilla extract. Mix one last time!
Sprinkle with a few chocolate chips (I like Lily’s) for some added gooeyness.
Microwave on high for 45 seconds. Cooking time will vary based on your microwave, so keep checking and add time by 5 second increments until done.