Salted Almond and Chocolate Mug Cake


Sometimes, it’s necessary to end the day on a sweet note. Last night, for me, that was in the form of a chocolate mug cake with fresh whipped cream.

I don’t have a crazy sweet tooth, so I don’t indulge in sweets too often, but I had a MAJOR chocolate craving so decided to experiment with a few different ingredients which ended up in a moist, not too sweet but majorly satisfying cake-for-one.

And I threw in some chopped Lily’s Salted Almond chocolate for extra goodness which added gooey, chocolatey perfection!

NOTE: you can use Swerve instead of powdered Erythritol or your sweetener of choice.

Salted Almond and Chocolate Mug Cake

  • 2 tbsp butter⁣
  • 1 1/2 tbsp coconut flour⁣
  • 2 tbsp cacao powder (or cocoa powder⁣)
  • 1 egg (beaten⁣)
  • 1 tbsp sour cream (full fat⁣)
  • 1 tbsp chopped Lily’s Salted Almond chocolate⁣
  • 2 – 3 tsp powdered Erythritol⁣
  • 1/2 tsp baking powder⁣
  • Pinch pink salt⁣
  1. Melt butter in mug for around 30 seconds in microwave.⁣
  2. And all additional ingredients to mug and mix well. Microwave 60 seconds. ⁣
  3. Top with Keto whipped cream (I made mine fresh by beating heavy cream and stevia).⁣


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