1 tbsp unsalted butter (can be substitued with coconut oil
for a dairy free version)
1/8 tsp salt
1 tbsp erythritol sweetener
Mix the almond flour, unsweetened cocoa powder, baking
powder, salt, and the erythritol sweetener together in a small bowl or a mug.
Slowly add the melted butter and beaten egg to the mix and
use a fork to whisk them together.
Lightly grease a
microwave safe mug or a ramekin and then pour the batter into it. There should
be at least an inch of empty space from the top so the cake can rise.
Microwave on HIGH for 1 minute, test it, if it needs more
time put it in for 10 more seconds. It should be cooked and not runny in the
middle.
Serve with some fresh cream and sugar-free dark chocolate
chips.
