Keto cupcake in a mug of almond and coconut flour

Delicate chocolate keto cake made from coconut and almond flour. The recipe is for 1 serving. If you need to make double or triple servings, double or triple the amount of ingredients. A separate mug or mold is used for each portion. The muffin is baked in the microwave, so it will take no more than 3 minutes to cook it.

Ingredients

• 1 chicken egg
• 2 table. spoon. salted butter
• 2 tea spoon. coconut flour
• 2 table. spoon. almond flour
• 2 table. spoon. cocoa powder without sugar
• 1.50 table. spoon. erythritol
• ¼ tea. spoon. vanilla extract
• ½ tea spoon. baking powder

Directions

1. Place the softened butter in a microwave-safe mug. You can first get the oil out of the refrigerator, or heat it up in the microwave for 10-20 seconds. Use a mug in which the dough will take up no more than ½ of the total. The cupcake will rise as it cooks.
2. Add sweetener to butter, stir.
3. Add cocoa powder and stir.
4. Add coconut flour, almond flour, baking powder and vanilla. Stir.
5. Add the egg and stir again.
6. Stir all ingredients thoroughly until no lumps remain.
7. Preheat the cake in the microwave for 60-75 seconds at 700-800 watts.
8. Transfer the finished cake to a serving cup or plate. To get the cupcake, turn over and shake the mug. Garnish with coconut cream or berry jam if desired.