Chocolate Mug Cake

INGREDIENTS

  • 2 tbsp creamy nut butter of choice

  • 1 large egg 

  • 2 tbsp swerve (granulated) sweetener

  • Dash of salt (omit if your nut butter is salted)

  • 1 tbsp unsweetened cocoa powder 

  • 1/2 tsp baking powder

 

DIRECTIONS

  1. In a 12-oz mug, whisk the nut butter and the egg until smooth – about 2 minutes.

  2. Add the sweetener and salt (if using), whisking to incorporate.

  3. Whisk in the cocoa powder, then add the baking powder. Mix well, making sure there's no nut butter residue in the bottom of the mug. The batter should be smooth and uniform.

  4. At this point, the batter should fill the mug about halfway. 

  5. Microwave it, uncovered, for 30 seconds. Check to see if the cake is still very liquid on top – if so, microwave it for 10 more seconds. It should still be very gooey and soft on top when you remove it from the microwave.

  6. Remove the mug from the microwave and allow the cake a few seconds to settle before digging in.

Serves 1

3.7 Blocks

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