Best Keto Brownie Mug Cake

Best Keto Brownie Mug Cake

Ingredients

• 2 squares dark chocolate ((grated, 20 g/ 0.7 oz - I used 85% dark chocolate))
• 1/4 cup cacao powder ((grated, 20 g/ 0.7 oz - I used 85% dark chocolate))
• 2 tbsp chia seeds ((grated, 20 g/ 0.7 oz - I used 85% dark chocolate))
• 1/2 tsp cinnamon
• 1 tsp gluten ((grated, 20 g/ 0.7 oz - I used 85% dark chocolate))
• 1 pinch sea salt ((grated, 20 g/ 0.7 oz - I used 85% dark chocolate))
• 4 tbsp erythritol ((grated, 20 g/ 0.7 oz - I used 85% dark chocolate))
• 1 large eggs
• 1/4 cup decaffeinated coffee ((grated, 20 g/ 0.7 oz - I used 85% dark chocolate))
• 1/4 cup virgin coconut oil ((grated, 20 g/ 0.7 oz - I used 85% dark chocolate))
• whipped cream
• coconut cream
• 3 stevia (extra drops of)

Instructions

1. Place all the grated chocolate and dry ingredients in bowl and combine well.
2. Add the egg, coconut oil and coffee.
3. Mix until combined.
4. Divide the mixture between 2 mugs.
5. The mug cake will raise when cooked so use a large enough mug or cup (fill it up to no more than half).
6. Microwave on high for 70-90 seconds, until cooked through.
7. Preheat the oven to 175 °C/ 350 °F and cook for about 12-15 minutes or until cooked in the centre.
8. You can optionally top the mug cake with whipped cream or creamed coconut milk and or creme fraiche.