INGREDIENTS:

• ⅓ cup almonds or pecans, or 6 Tbsp almond flour

• 1 Tbsp + 2 tsp cocoa powder

• 1 Tbsp sugar or sweetener of choice pinch stevia, or additional 2 tsp sugar

• ⅛ Tsp salt

• ¼ tsp baking powder

• 3 Tbsp milk of choice (or 2 if using liquid sweetener)

• ¼ tsp pure vanilla extract

• Optional, chocolate chips or sugar free chocolate chips

INSTRUCTIONS:

1. Combine all ingredients in a greased ramekin or small mug.
2. Either bake in a preheated 350F oven for about 10 minutes or cook in the microwave. If microwaving, time will vary depending on wattage and desired gooeyness. I started with 30 seconds, then added two 15-second intervals after that.
3. The cake will look a bit gooey when it comes out, and it firms up as it cools. But there’s no need to wait for it to firm up too much — this cake is meant to be eaten straight from the mug!

NUTRITION:

Calories 195

Total fat 16.6 g

Cholesterol 0 mg

Sodium 292 mg

Total Carbohydrate 9.8 g

Protein 7.7 g