Can I use almond flour in place of ground sunflower seed meal?

If you can eat nuts, you should be able to substitute almond flour at a 1:1 ratio substitution.

Can I double this recipe?

Yes! Once someone in your home sees you eating this delectable cake, they will want one for themselves. Simply double or triple the ingredients in a mixing bowl before dividing the mixture between the number of mugs and microwaving each one individually.

Can I make ahead and freeze these double chocolate mug cakes?

You can freeze chocolate mug cake for up to 3 months. Be sure to wrap it tightly in plastic wrap or aluminum foil before storing it in an airtight container in the freezer. Thaw frozen mug cakes overnight in the refrigerator before reheating for 10-30 seconds in the microwave.

Low-Carb Double Chocolate Mug Cake

Name: Low-Carb Double Chocolate Mug Cake
Prep time: 4 min
Cook time: 1 min
Total time: 5 min
Cuisine: American
Ingredients: 2 tbsp (14g) ground sunflower seed meal; 1 tbsp (5g) unsweetened cocoa powder; 2 tsp (5g) powdered monk fruit sweetener; ¼ tsp espresso powder; ¼ tsp gluten-free baking powder; 1 tbsp (15g) sour cream; 1 egg yolk; 1 tsp (5mL) heavy cream; 1 oz sugar-free sea salt extra dark chocolate bar, broken into pieces

Description

This Low-Carb Double Chocolate Mug Cake is a fluffy and moist cocoa cake with rich and gooey chocolate chunks that is cooked in the microwave in just 60 seconds. This single-serving chocolate mug cake is delicious, can be made quickly, and contains just 8 grams of net carbs per serving.

Ingredients

2 tbsp (14g) ground sunflower seed meal
1 tbsp (5g) unsweetened cocoa powder
2 tsp (5g) powdered monk fruit sweetener
1/4 tsp espresso powder
1/4 tsp gluten-free baking powder
1 tbsp (15g) sour cream
1 egg yolk
1 tsp (5mL) heavy cream
1 oz sugar-free sea salt extra dark chocolate bar, broken into pieces

Cook Mode Prevent your screen from going dark

Instructions

Whisk together ground sunflower seed meal and cocoa powder until light and fluffy. Ensure there are no clumps. Transfer to microwave-safe mug and whisk in remaining dry ingredients.
Add sour cream, egg yolk, heavy cream, and using a fork, mix until ingredients are well-combined. Add in chocolate bar pieces and mix again.
Let batter settle in mug for 1 minute before transferring mug to microwave to cook for 45 seconds – 1 minute (my microwave is 1000 watts and I cooked my mug cake for 1 minute).
Allow to cool slightly before serving.

Recipe Notes:

Net Carbs: Per serving, this recipe contains 8 grams of net carbs. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols. The recipe, as written, yields 1 serving.

Oven Instructions: Follow the mixing instructions of the recipe but, instead of transferring the batter to a coffee mug, transfer it to a cupcake pan or oven-safe ramekin. Place the cake in the oven at 350 degrees for about 10-12 minutes, checking for doneness as you would with a full-size cake using a toothpick. Insert a toothpick into the center of the cake and check for cleanliness; it’s done if it comes out clean.

Refrigerator Storage: Store in an airtight container for up to 1 week. I would suggest also wrapping it tightly in plastic wrap or aluminum foil, so it doesn’t dry out.

Freezer Storage: You can freeze chocolate mug cake for up to 3 months. Be sure to wrap it tightly in plastic wrap or aluminum foil before storing it in an airtight container. Thaw frozen mug cakes overnight in the refrigerator before reheating for 10-30 seconds in the microwave.

Keywords: low-carb chocolate mug cake, keto chocolate mug cake, low-carb double chocolate mug cake recipe, double chocolate mug cake low-carb

Looking for more free recipes?

Description

Ingredients

Instructions

Recipe Notes: