KETO CHOCOLATE LAVA MUG CAKE

Ingredients

• 1 large egg Large Egg (room temperature)
• 7 grams Unsalted Butter (melted, half tablespoon)
• 0.25 teaspoon Vanilla Extract (pure vanilla extract)
• 28 grams Almond Flour (sifted, fine texture)
• 20 grams Swerve Sweetener (zero net carbs, erythritol blend)
• 5 grams Unsweetened Cocoa Powder (dark cocoa, Hershey's recommended)
• 0.5 teaspoon Baking Powder (aluminum‑free)
• 21 grams Lily's Zero Net Carb Chocolate Chips (for the lava center)
• 0.5 teaspoon Unsweetened Vanilla Almond Milk (helps melt chocolate chips)
• 14 grams Lily's Zero Net Carb Chocolate Chips (for glaze) (optional, for topping)
• 1 scoop Keto Vanilla Ice Cream (optional, for serving)

Instructions

1. Measure Ingredients

   Weigh and measure all ingredients using a food scale and measuring spoons.

   Time: PT2M

2. Combine Wet Ingredients

   In the mixing bowl, whisk together the large egg, melted butter, and vanilla extract until fully combined.

   Time: PT1M

3. Add Dry Ingredients and Form Batter

   Add almond flour, Swerve sweetener, unsweetened cocoa powder, and baking powder to the bowl. Stir with a spatula until a thick, uniform batter forms.

   Time: PT2M

4. Prepare Ramekin

   Spray the 8‑ounce ramekin (or mug) with cooking spray to prevent sticking.

   Time: PT30S

5. Fill Ramekin with Batter

   Spoon two‑thirds of the batter into the prepared ramekin if using the microwave method; reserve the remaining batter for later.

   Time: PT30S

6. First Microwave Cook

   Microwave on high for about 20 seconds (adjust based on your microwave’s power).

   Time: PT20S

7. Prepare Chocolate Lava

   In a small bowl, combine 21 g of Lily's chocolate chips with 0.5 tsp unsweetened vanilla almond milk; set aside.

   Time: PT1M

8. Add Lava and Remaining Batter

   Remove the ramekin, sprinkle the chocolate chip mixture into the center, then gently cover with the remaining batter.

   Time: PT30S

9. Final Microwave Cook

   Microwave again for another 20 seconds, or until the center looks slightly wet and the chocolate is molten.

   Time: PT20S

10. Optional Chocolate Glaze

    Melt 14 g of Lily's chocolate chips with 0.5 tsp almond milk in the microwave (15 seconds) or in a small pan; stir until smooth.

    Time: PT15S

11. Serve

    Drizzle the chocolate glaze over the cake and add a scoop of keto vanilla ice cream if desired. Enjoy while warm.

    Time: PT30S

Nutrition Facts

Calories

300

Protein

10 g

Carbohydrates

5 g (net 2 g)

Fat

20 g

Fiber

3 g