Keto Chocolate Mug Cake
Wonderful low carb chocolate mug cake!
Chocolate Icing (Optional):
The Mug Cake:
Add dry ingredients (almond flour, cacao, monk fruit, pumpkin spice) to a microwave safe mug.
Stir all of the dry ingredients together until well-blended.
Add melted coconut oil and butter. Then, stir ingredients well until a dough-like paste is formed.
Spread the mixture evenly into the bottom of the mug.
Microwave for 45-second or longer depending on your microwave.
Set aside to let cool briefly while preparing the icing.
Add all of the icing ingredients in a small plastic measuring cup.
Melt in the microwave for 20 -30 seconds.
Stir until an icing is formed and then pour over the mug cake.
Enjoy with a spoon while the low carb chocolate pumpkin fudge is still warm.
Serving: 1servingCalories: 863kcalCarbohydrates: 40gProtein: 29gFat: 76gSaturated Fat: 13gTrans Fat: 1gCholesterol: 11mgSodium: 114mgPotassium: 231mgFiber: 21gSugar: 4gVitamin A: 125IUVitamin C: 1mgCalcium: 309mgIron: 7mg