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 keto mug cakes – the consistency never came together for me and no matter what, they always end up on the dry side. However, now, after years on keto, I have perfected the art of the keto mug cake and am a HUGE fan! But let’s get back to the keto chocolate mug cake with avocado I started to tell you about.
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!
- 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. 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.