An easy keto chocolate mug cake recipe made in one minute- It is super fluffy and moist! Made with coconut flour and cocoa powder, this low carb chocolate mug cake is made without eggs or dairy!
In a microwave safe bowl or cereal bowl, add your dry ingredients and mix well.
Add your almond butter (or nut/seed butter of choice), unsweetened pumpkin puree and mix well. Using a tablespoon, add your liquid of choice and mix until a gooey batter remains.
Microwave for 50 seconds- 2 minutes (depending on what wattage your microwave has) and enjoy!
Oven Instructions
Preheat the oven to 180C/350F and grease an oven-safe ramekin. Follow the microwave instructions but bake the chocolate cake in oven for 10-12 minutes, checking up at the 8-minute mark!
Notes
* Any nut or seed butter works. Coconut oil works too, but it will be quite greasy.