How to Make a Chocolate Mug Cake in 3 Minutes!

Ingredients

• 1 tablespoon Coconut Oil (or butter, melted)
• 2 tablespoons Almond Flour (fine almond flour, sifted if clumpy)
• 1 large Egg (room temperature)
• 1 tablespoon Heavy Cream (full‑fat, chilled)
• 15-20 drops Liquid Stevia (adjust to taste; 15 drops = mild sweetness)
• 1 pinch Salt
• 0.25 teaspoon Baking Powder
• 1 tablespoon Cocoa Powder (unsweetened, preferably Dutch‑process)

Instructions

1. Melt the Fat

   Place 1 tablespoon of coconut oil (or butter) in the bottom of a microwave‑safe mug and microwave on high for about 20‑30 seconds until fully melted.

   Time: PT30S

2. Add Wet Ingredients

   Crack the egg into the mug, add 1 tablespoon of heavy cream, and 15‑20 drops of liquid stevia. Whisk quickly with a small spatula or fork until the mixture is smooth.

   Time: PT1M

3. Incorporate Dry Ingredients

   Add 2 tablespoons almond flour, 1 tablespoon cocoa powder, a pinch of salt, and ¼ teaspoon baking powder. Whisk until the batter is uniform with no lumps.

   Time: PT1M

4. Microwave Cook

   Place the mug in the microwave and cook on high for 50 seconds for a molten lava center, or up to 60 seconds for a fully set cake. Watch closely; the cake will rise and look set around the edges.

   Time: PT1M

5. Cool Slightly & Serve

   Allow the mug cake to sit for 30 seconds (it will be very hot). Optionally top with a few berries, chopped pecans, or a dollop of whipped cream.

   Time: PT30S

Nutrition Facts

Calories

330

Protein

10g

Carbohydrates

7g

Fat

32g

Fiber

2g