Low Carb Keto Chocolate Chip Mug Cake
Servings 1
Calories 271kcal
Ingredients
- 3 tablespoons Almond Flour (note 1)
- 1 tablespoon Whey protein isolate or psyllium husk, see note below (note 2 +3)
- 1/2 Teaspoon Baking Powder
- pinch Teaspoon Kosher Salt
- 1 1/2 Tablespoons Granular Swerve or Lakanto (note 4)
- 1 large Egg
- 1/4 Teaspoon Vanilla Extract
- 2 Tablespoon sugar free chocolate chips
Instructions
- 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.
Nutrition
Calories: 271kcal | Total Carbohydrates: 18g | Protein: 12g | Fat: 21g | Sodium: 110mg | Fiber: 10g | Sugar: 1g | Net Carbs: 3g | Sugar Alcohol: 5g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com