- 1 minute
- 3 minutes
- 3 tsp. butter
- 1/4 cup almond flour
- 3 tbsp. cocoa powder (sifted)
- 1 large egg (beaten)
- 2 tbsp. granulated xylitol or erythritol (avoid stevia due to bitterness)
- 1/2 tsp. baking powder
- pinch sea salt
Add butter to a microwave-safe mug and heat on high for about 30 seconds until melted. Swirl the butter around the cup to lightly coat the edges.
Add all the remaining ingredients. Mix well with a fork until fully combined.
Place in microwave and cook on high for 45 seconds to a minute. The cake is done when it has risen and is set but still moist and fudgy.
Top with whipped cream or your favourite toppings and serve.