Delicate chocolate cupcake in a mug is my favorite evening ritual! In this case, the recipe is a little atypical, as I ran out of almond flour and made entirely on coconut flour. It turned out very well!
By the way, if you don’t like butter, feel free to swap it for coconut oil.
Another know-how of mine is that I ground the erythritol in a coffee grinder to a powdered state. I guess now all baking will go with this scenario)
Cooking time 5 min.
Portion quantity 2
Ingredients :
Coconut flour 2 tablespoons
Cocoa 2 tablespoons
Erythritol 2 Tablespoons
Egg 2 pcs.
Butter melted 2 Tbsp.
Milk 2 tablespoons
Thickener ¼ tsp.
Step 1
Mix all the dry ingredients in a bowl
Step 2
Add the eggs, butter and milk.
Step 3
Mix thoroughly and pour the batter into a mug
Step 4
Place in the microwave for 2 minutes. The time may vary slightly depending on the power of the microwave. Usually, the muffin is ready when it has risen and is trying to escape the mug)
Step 5
Take the mug out, let stand for a few minutes, take the muffin out, cut into two pieces and serve!
Bon appetit!
Energy Value per Serving
Calories from fat 171
Calories: 219
Fats: 19g
Carbohydrates: 8g
Fiber: 5 g
Digestible carbohydrates: 3 g
Protein: 7 g
