Chocolate Coconut Flour Mug Cake

This delicate chocolate mug cake is my favorite evening ritual! In this case, the recipe is a bit atypical because I ran out of almond flour and made it entirely with coconut flour. It turned out very good! By the way, if you don’t like butter, feel free to choose coconut oil. Another know-how of mine is that I ground the erythritol in a coffee grinder to a powdered state.

Cook: 5 mins

Servings: 2

Ingredients

Coconut flour – 2 tablespoon.
Cocoa – 2 tablespoon.
Erythritol – 2 pcs.
Eggs – 2 pcs.
Butter melted – 2 tablespoon.
Milk – 2 tablespoon.
Leavening agent – 1/4 teaspoon.

Directions

Mix all the dry ingredients in a bowl.
Add the eggs, butter, and milk to them.
Mix thoroughly and pour the batter into a mug.
Place it in the microwave for 2 minutes. The time may vary slightly depending on the power of your microwave. Usually, the cake is ready when it rises and tries to escape from the mug).
Take the mug out, leave it for a few minutes, take the cake out, cut it in two and serve!

Enjoy your meal!

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