CHOCOLATE MUG CAKES







CHOCOLATE MUG CAKES

Probably should call these Chocolate Ramekin Cakes as I made them in my cute ramekins. These were very cake-like and not too sweet.  My husband really liked this cake and was thrilled that I could whip up a chocolate cake for him in minutes…and still taste amazing!

3 tbsp light-tasting olive oil (45 mL)
2 tbsp powdered erythritol (30 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tbsp (30 mL)
  sugar
2 tbsp low-carb milk, OR (30 mL)
  1 tbsp (15 mL) cream and 1 tbsp (15 mL)
  water
2 egg yolks
3 tbsp Gluten-Free Bake Mix 2, OR almond flour (45 mL)
2 tbsp cocoa (30 mL)
1/2 tsp baking powder (2 mL)
2 tbsp sugar-free chocolate chips, OR this one, divided (30 mL)

In medium bowl, whisk together olive oil, powdered eyrthritol, liquid sweetener, low-carb milk, OR alternative and egg yolks.  In small bowl, combine Gluten-Free Bake Mix 2, OR almond flour, cocoa and baking powder.  Add dry ingredients to the wet ingredients and whisk well.

Pour into two lightly greased ramekins.  Sprinkle top of each ramekin with 1 tbsp (15 mL) chocolate chips.  If you have a powerful microwave oven (1200 W) like mine, these will take 40 to 50 seconds to cook each of them.  I preferred the former time.

Yield:  2 mug cakes
1 mug cake
350.4 calories
6.5 g protein
32.1 g fat
2.5 g fiber
4.0 g net carbs


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