Ingredients:

  • 1 tablespoon almond flour
  • 1 tablespoon coconut flour (or whey protein powder for low-FODMAP)
  • 1 large egg
  • ¼ teaspoon baking powder
  • 1 tablespoon heavy whipping cream (or nut milk)
  • 1 tablespoon mayonnaise
  • 1 tablespoon raw cacao powder (or unsweetened cocoa powder)
  • 2 tablespoons sweetener (a 50/50 blend of powdered stevia and monk fruit sweetener)
  • ¼ teaspoon vanilla extract
  • Butter or oil (for greasing the ramekin)

Instructions:

  1. Grease a 4-inch ramekin, large mug, or pint mason jar with butter or oil to prevent sticking.
  2. In a small mixing bowl, combine the almond flour, coconut flour (or protein powder), baking powder, and raw cacao powder. Whisk until no clumps remain.
  3. Crack the large egg into the bowl. Then, add the heavy whipping cream (or nut milk), mayonnaise, sweetener, and vanilla extract. Whisk everything together until the batter is smooth and well combined.
  4. Pour the batter into the prepared ramekin, filling it about halfway to allow for rising in the microwave.
  5. Cook the batter in the microwave on high for approximately 60 seconds. Keep an eye on it as it may rise considerably; this is normal.
  6. Carefully remove the ramekin from the microwave (it will be hot!). Allow it to cool for a minute or two. Add your favorite toppings, such as sugar-free chocolate syrup or whipped cream.
  7. Dig in and enjoy your delightful mug cake!