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

Servings 1
Calories 285

Ingredients

  • 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

Instructions

  • 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. 
    Mix well. 
  • 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. 

Video

LEAVE A REPLY

Please enter your comment!
Please enter your name here