Tender chocolate cupcake is a flawless treat.
And you can prepare this cupcake in a mug both in the microwave and in a regular oven
Cooking time 5 min
Portion quantity 2
Ingredients :
Almond flour 2 tablespoons
Cocoa 1 Tablespoon
Erythritol 1 tablespoon
Leavening agent ½ tsp.
Vanilla extract ¼ teaspoon.
Salt to taste
Egg 1 egg.
Coconut oil 1½ tablespoons
Chocolate, sugar-free 15 g
Coconut oil ½ tsp.
Step 1
Mix the dry ingredients in a small bowl. Add the egg and melted butter. Mix until smooth. Add the coarsely chopped chocolate and pour into two well greased coffee mugs or microwaveable forms
Step 2
Cook in the microwave on maximum power for 1½ to 2 minutes (700 watts). Take out and let cool for a minute. Serve with a spoonful of whipped coconut cream or sour cream
Keep in mind that when cooking in the microwave, the muffin first swells, doubling in size, and then settles. Fill the mug a maximum of two-thirds full
Step 3
If you want to bake the Chocolate Muffin in the oven, you need to: Preheat the oven to 175° C. Prepare the batter according to the instructions above, pour into the mold and bake for about 15-18 minutes
Enjoy!
Energy content per serving
Calories from fat 189
Calories: 230
Fats: 21 g
Carbohydrates: 4 g
Fiber: 2 g
Digestible carbohydrates: 2 g
Protein: 6 g
