Low-Carb Double Chocolate Mug Cake
One mug, one serving, and no pan of cake left on the counter for the rest of the week. Ground sunflower seed meal keeps it nut-free, a quarter teaspoon of espresso powder makes it taste like real chocolate cake, and pieces of sugar-free chocolate bar melt into gooey pockets as it cooks. Five minutes start to finish, and 8 grams of net carbs per serving.
Servings: 1 mug cake
Calories: 318kcal
Ingredients
- 2 tbsp ground sunflower seed meal (14 g)
- 1 tbsp unsweetened cocoa powder (5 g)
- 2 tsp powdered monk fruit sweetener (5 g)
- ¼ tsp espresso powder
- ¼ tsp gluten-free baking powder
- 1 tbsp sour cream (15 g)
- 1 egg yolk
- 1 tsp heavy cream (5 mL)
- 1 oz sugar-free sea salt extra dark chocolate bar broken into pieces
Instructions
- Whisk together ground sunflower seed meal and cocoa powder until light and fluffy. Ensure there are no clumps. Transfer to a standard 10- to 12-ounce 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 to 1 minute (my microwave is 1000 watts and I cooked my mug cake for 1 minute). The top should look set and spring back when you press it lightly, and the center should still look a little damp, because the cake keeps cooking in the hot mug for a minute after it comes out.
- Allow to cool slightly before serving.
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.
Nutrition
Calories: 318kcal | Carbohydrates: 26.8g | Protein: 9.5g | Fat: 27.6g | Saturated Fat: 12g | Sodium: 79.6mg | Fiber: 6.2g | Sugar: 1.2g