Yes, another mug cake.
Since Disney I’ve been craving sugar in a bad way – blame it on the binge I went on! Now I’m trying everything I can to curb my cravings with something other than actual sugar, but I certainly didn’t reach my goal of detoxing this week!
Hence this chocolately, fudgy goodness I concocted. I just made it tonight for Jeremy and myself after dinner, and I have to say…YUM!
Fudgy Mug Cake
- 1/4 – 1/3 Cup Enjoy Life Chocolate Chips
- 3 Tbsp Butter
- 1 Tbsp Coconut Oil
- 2 Tbsp Nut Butter of Choice (Optional)
- 2 Eggs
- 3 Tbsp Almond Flour
- 2 Tbsp Cocoa Powder
- 1/8 tsp Baking Powder
- 1/8 tsp Salt
- 1 tsp Vanilla
- Heavy Cream or Half and Half to Pour on Top
In a small bowl, mix all dry ingredients, making sure there are no lumps. Using another bowl, add Butter, Oil, Nut Butter (if using), and half the Chocolate Chips, putting in the microwave for about 30 seconds, or until melted. Whisk with a fork to ensure everything is incorporated smoothly.
Add liquid mixture to dry, mixing thoroughly. Crack in one egg at a time, whisking immediately so that the hot liquid doesn’t begin to cook the egg.
Pouring into two separate mugs, alternate between the remaining chocolate chips and batter, making sure there are plenty of chips left to sprinkle lots on top. Microwave for 1 minute or until poufed like a souffle. Allow to cool for a minute, then pour some cream on top and enjoy!!This blog is a part of Allergy Free Wednesdays and Keep it Real Thursdays!