1 Tbsp Coconut oil
3 Tbsp Almond flour
3 Tbsp Cocoa powder
2 Tbsp Honey
1 tsp Vanilla extract
1/8 cup Cream cheese
Melt the coconut oil in the mug in the microwave for about 20 seconds. If it's not completely melted after 20 seconds, just stir it around in the mug until it's fully melted.
Using a fork, mix the almond flour, cocoa powder, honey, and vanilla extract into the melted coconut oil. Once the coconut oil has cooled down a bit, mix in the egg.
NOTE: Ensure that the egg is mixed in well, or you'll end up with a cake with a pocket of cooked egg white somewhere in there. Not mixing it well can also lead to the cake exploding when the egg cooks.
Once the egg is properly incorporated, microwave on high for 2 minutes.
THE CAKE WILL BE TOO HOT TO EAT RIGHT AWAY.
Top with the cream cheese. Let the cream cheese melt on it for about 3-5 minutes while the cake cools.
-Low-sugar Smuckers Strawberry Jam
That chocolate mug cake on my blog tastes like shit when you make it with Splenda.— Apparent Aphasia (@binkytoes) September 4, 2013