by Austin Carter
New Recipe
PREP TIME - 5minutes COOK TIME - 10minutes ADDITIONAL TIME - 5minutes TOTAL TIME - 20minutes mins COURSE - Dessert CUISINE - keto- friendly SERVINGS - 1 CALORIES - 195 kcal
– Blender or food processor (if using almonds) – Greased ramekin or small mug – Oven or microwave
– 6 tbsp almond flour – 1 tbsp sugar or sweetener of choice – 1/8 tsp salt – 3 tbsp milk of choice – optional chocolate chips – 1 tbsp cocoa powder – pinch stevia, – 1/4 tsp baking powder – 1/4 tsp pure vanilla extract
– Grind almonds in a blender or food processor to achieve a flour-like consistency if using whole almonds. – Combine all ingredients in a greased ramekin or small mug. – Bake in a preheated 350°F oven for about 10 minutes, or cook in the microwave.
– If microwaving, adjust the time based on wattage and desired gooeyness. Start with 30 seconds, then add two 15-second intervals if needed. – The cake may look gooey when it comes out but will firm up as it cools.
– Enjoy the cake straight from the mug—no need to wait for it to cool completely!