An easy and simple chocolate cherry mug cake recipe that is keto friendly, low carb and ready in less than a minute! Moist on the inside, tender on the outside, this cherry mug cake is bursting with tart cherries! It is also paleo, vegan, gluten free and dairy free.
In a mixing bowl, combine the dry ingredients and mix well.
In a separate small bowl, combine the dairy free milk with the egg (or flax egg) and whisk with the vanilla extract. Add the mixture to the dry mixture and mix until just combined. If the batter is still crumbly, continue adding dairy free milk one tablespoon at a time, until a thick batter is formed.
Grease a microwave or oven safe bowl and generously and pour the batter. Fold in your cherries and chocolate chips. Microwave in 30-second spurts until it is fully cooked.
Remove and allow to cool slightly before topping with optional whipped cream and enjoy!
Follow directions as above but bake in a preheated toaster oven or oven for 12-15 minutes, or until a toothpick comes out clean.
* Depending on the brand of coconut flour, almond flour and cocoa powder you use, you may need more. Adjust accordingly.