Mix. Combine the almond flour, whey protein isolate, baking powder, salt, and Swerve/Lakanto together in a microwave safe mug (note 5). Add the egg, vanilla extract, 1 tablespoon of chocolate chips and stir to combine.
Microwave on high for 60 seconds. Immediately remove the warm cake and sprinkle the remaining 1 tablespoon of chocolate chips on top. Enjoy!
Notes
Flour - using a fine grained product such as Bob's Red Mill or Costco will give you the most "flour-like" texture. Strongly recommended.
Whey protein powder is needed to make this cake fluffy, and can't be substituted with any other type of protein.
Whey substitute - The only sub here is NOW psyllium husk (although I much prefer whey here as far as taste/texture go!) -- if you would prefer to use this, add 1 tablespoon of almond milk.
Lakanto or Swerve were used to test this recipe. If using a different brand of erythritol, keep in mind it's 70% as sweet.
Mug size - Be sure to use a microwave safe mug or ramekin that holds 12 ounces of liquid or more, as the cake will rise as it cooks (then sink back down as it cools).
Chocolate chips - Unlike traditional cakes, we can't toss the chocolate in flour to prevent it from sinking. This is why we sprinkle it on top when the cake is still warm.