Ingredients
Equipment
Step-by-Step Instructions
- If your coconut oil is solid, melt it in the mug you plan to use (about 15 to 20 seconds in the microwave), then pour it into a small jug or bowl. The thin film left behind greases the mug.
- Add the egg and syrup to the melted coconut oil and whisk with a fork until smooth.
- Add the almond flour, flaxseed meal, cocoa powder, cinnamon and baking powder. Whisk until there are no dry streaks.
- Scrape the batter into the greased microwave-safe mug (at least 10 to 12 oz, so the batter only fills it about halfway).
- Microwave on full power for 60 seconds. The top should look dry and spring back when pressed. If the center still looks wet, microwave in 10 to 15 second bursts until set (most microwaves need 60 to 90 seconds in total).
- Let the cake rest for 1 minute, then top with whipped cream, if using, and dig in with a spoon.
Nutrition
Notes
Microwave timing: microwaves vary a lot in power. Start with 60 seconds, then add 10 to 15 second bursts until the center is just set. Overcooking makes the cake dry and rubbery.
Sweetener: liquid stevia also works, but use only a few drops and add 1 to 2 tablespoons of water so the batter isn't too thick.
Nutrition: the sweetener is left out of the nutrition calculation (zero net carbs), and the optional whipped cream topping isn't included.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
