Description
A quick and delicious Keto-friendly dessert featuring a rich chocolate lava mug cake topped with a creamy peppercorn sauce.
Ingredients
Scale
- 1/4 cup almond flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons granulated erythritol or your preferred keto sweetener
- 1 large egg
- 2 tablespoons unsweetened almond milk
- 2 tablespoons peanut butter (sugar-free)
- 1/2 teaspoon vanilla extract
- 1 tablespoon sugar-free chocolate chips (optional)
- For the peppercorn sauce:
- 1/4 cup heavy cream
- 1 teaspoon whole black peppercorns
- 1 tablespoon butter
- Salt to taste
Instructions
- In a microwave-safe mug, combine almond flour, cocoa powder, baking powder, salt, and erythritol. Mix well.
- Add the egg, almond milk, peanut butter, and vanilla extract to the dry ingredients. Stir until fully combined.
- If desired, fold in the chocolate chips.
- Microwave the mug on high for 30-60 seconds, checking at the 30-second mark for doneness. The cake should be set but still slightly gooey in the center.
- While the cake is cooking, prepare the peppercorn sauce. In a small saucepan over medium heat, combine heavy cream and whole black peppercorns. Bring to a gentle simmer and cook for 2-3 minutes.
- Remove from heat and stir in the butter until melted. Add salt to taste.
- Once the mug cake is done, carefully remove it from the microwave. Pour the peppercorn sauce over the cake and enjoy immediately.
Notes
- For a richer flavor, try adding a pinch of cinnamon to the batter.
- You can substitute almond flour with coconut flour, but use only 2 tablespoons, as coconut flour absorbs more moisture.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Microwave
- Cuisine: Keto
Nutrition
- Serving Size: 1 mug cake
- Calories: 420
- Sugar: 0g
- Sodium: Salt to taste
- Fat: 36g
- Carbohydrates: 6g
- Protein: 12g