|Posted on May 29, 2017 at 4:40 PM||comments (0)|
• 173 Calories
• 13g of Fat
• 8g of Protein
• 4g of Carbs
2 tbps cocoa powder
1-2 tbsp erythritol (Mu favorite is Truvia)
1 medium egg
1 tbsp Ghee Grass-Fed Butter
1/2 tsp vanilla extract
1/4 tsp baking powder
1 pinch salt
Preheat your oven, if you're using one, to 350°F. Combine your erythritol and cocoa powder and whisk to remove any clumps. This’ll make the consistency of our cake much smoother.
n a different bowl, beat your egg until a little fluffy. Since your lava cake is flourless, you need the aeration of the beaten egg to help coax the cake to rise.
Add your egg, Ghee butter and vanilla extract to the cocoa mixture. Add your salt and baking powder as well.
Spray a little cooking oil into the mug, pour your batter in and bake for about 10-15 minutes at 350° F. Do not overcook the cake or it will not flow lava! The top of the cake should be set but pretty jiggly.
As an alternative, you can also microwave your mug cake for about a minute. All microwaves are different, so once the minute is up, check up on your cake and if it’s still not solid but jiggly on top, put it back in for 10 second intervals until done.
Wait to cool, garnish with fruits and enjoy directly from the mug.
Recipe from www.tasteaholics.com
Tasted and approved by us!