This fluffy and deceivingly filling churro-inspired mug cake, topped with a chocolate ganache frosting, is perfect for battling those snack attacks. The fact you can whip it up in under 5 minutes is just an added bonus. Now rapido, off to the kitchen.
MAKES: 1 cake
1 CAKE: 363 Calories, 29 g Fat, 4 g Carbs, 9 g Protein
1 tbsp (15 g) butter, melted
2 tbsp (15 g) brown sugar replacement (I recommend Swerve), erythritol or monk fruit
1 tbsp (7 g) coconut flour
½ tsp baking powder
1 egg
½ tsp vanilla extract
¼ tsp cinnamon
2 tbsp (16 g) sugar-free chocolate chips
1 tsp butter
1 tsp brown sugar replacement (I recommend Swerve), erythritol or monk fruit
¼ tsp cinnamon
Grease one 4- to 6-ounce (120- to 180-ml) microwave-safe ramekin or coffee mug.
To make the cake, mix together the butter, sugar replacement, coconut flour, baking powder, egg, vanilla and cinnamon. Pour into the ramekin and microwave for 1 minute. Remove to a plate.
Prepare the topping by combining the chocolate chips and butter in the same ramekin and microwave for 30 seconds, until melted. Stir and drizzle over the cake. Sprinkle with the sugar replacement and cinnamon.
TIP: To make this dairy-free, substitute coconut oil for the butter and use vegan chocolate chips.