For 1 big mug, like the photo
You’ll need:
2 tbsp super fine almond flour
1 tbsp unsweetened dark cocoa powder
1 tbsp powdered erythritol or monk fruit blend
1/4 tsp baking powder
Pinch of fine salt
1 large egg
1 tbsp melted butter — or coconut oil works
1 tbsp heavy cream — or unsweetened almond milk
1/2 tsp vanilla extract
The game changer: 1 tbsp sugar-free chocolate chips
How to do it:
Grab your mug: You want a 10-12 oz microwave-safe one. Quick spritz of spray, or just use the melted butter.
Dry stuff first: Whisk almond flour, cocoa, sweetener, baking powder, and salt right in the mug. Smash any lumps.
Make it batter: Add the egg, melted butter, cream, and vanilla. Stir until it’s thick and smooth. No streaks.
Chocolate pockets: Fold in those chips. This is what gives you that melty center you see in the pic.
Nuke it: 75 to 90 seconds. Start at 75. You’re looking for set edges but a center that still looks a little glossy.
Don’t skip this: Let it sit for 1 minute. It keeps cooking. This is the difference between fudgy and rubbery. Then attack it with a spoon, straight from the mug.
Make it taste like a bakery, not “diet food”:
Do not overcook: 90 seconds is the magic number. Hit 100+ and you’ve made a chocolate sponge.
Batter too thick? If your almond flour’s dry, add another splash of cream. Weird trick: a splash of broth actually works too. Deepens the chocolate. Zero carbs.
Powdered sweetener only: Granulated stays gritty. We want smooth.
Egg hack: Room temp egg kills that eggy taste. In a rush? Drop the egg in a cup of warm water for 2 minutes.
Want it lava-style? Press 3-4 chocolate chips into the middle before microwaving.
No microwave? Bake it. Ramekin, 350°F / 175°C, 12-14 minutes.
