Cake for breakfast anyone? I love mug cakes - these are super simple and take less than 5 minutes to make in the morning. I've been trailing a lot of recipes lately that are quick, easy and require very few ingredients.
As you all know, I love chocolate so this is a chocolate version which I topped with whipped coconut cream! This recipe makes two standard sizes or one large size. I love using my little heart ramekins! I got these in a set from Stevens Homewares last year but you could use any ramekin or cup of choice.
The key to using so little ingredients is Du Chocolate which I've used to create this. It's a low carb drinking chocolate naturally sweetened with Natvia which means it's also sugar free! If you don't have this simply use 3 tbsp of cocoa powder and 2 tbsp natural sweetener such as Natvia or honey. Please note if you choose to use a liquid sweetener, the cooking time may need to be increased.
LOW CARB CHOCOLATE MUG CAKE
25 grams butter or coconut oil
1/4 cup Du Chocolat
1/4 cup almond meal
1 tsp vanilla
LETS MAKE IT
First, place the butter or coconut oil in a large ramekin or cup - I put mine in a seperate one when making two serves. Heat this in the microwave until melted.
Remove from the microwave and stir in your Du Chocolat mix to create a thick chocolatey paste. Add egg and vanilla, whisking into the mixture. Add your almond meal, again mixing to combine.
Grease two mugs or ramekins with butter or coconut oil. I do this so that it's super easy to clean afterwards. Divide your mixture evenly between each.
Microwave each on their own for 50 seconds. Times may vary depending on your microwave. The cake should be cooked but still soft.
Remove from oven and serve warm with whipped coconut cream and berries.