This flourless chocolate mug cake is so rich and fudgy thanks to one secret ingredient - avocado, which keeps the batter moist while giving the cake a boost of healthy fats, fiber, B vitamins and potassium. It's also gluten-free and keto-friendly!
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Ingredients (1 serving)
1/4 very ripe avocado
2 tbsp cocoa powder
2 tbsp almond milk
2 tbsp monk fruit erythritol sweetener
1 egg yolk
6 tbsp almond flour
1/4 tsp vanilla extract
-Pinch of salt
-Pinch of baking powder
Mash avocado in a microwave-safe mug or bowl very well until no lumps remain.
Add in the rest of the ingredients and mix until smooth.
Microwave on high for 90-120 seconds or until cooked through. Enjoy!
Make sure you mash the avocado very well otherwise you will have little green specks in your cake!
Feel free to substitute monk fruit erythritol sweetener with any other sweetener of choice.
Cooking time can vary depending on your microwave. If the cake is still not done after cooking for 90 seconds, I recommend microwaving in 10 second intervals until done. Keep in mind that the cake will continue steaming inside the mug for a while after you take it out from the microwave.
Top your mug cake with a small scoop of ice cream for extra indulgence!