Microwave chocolate keto biscuit

It doesn't take a lot of baking time to make this soft chocolate sponge cake. it is baked in the microwave. To make a biscuit, you need a microwave-safe bowl and mug.

Ingredients

• 1 PC. egg
• 10 g unsalted butter
• 30 gr almond flour
• 1 table. spoon. unsweetened cocoa powder
• 1 table. spoon. sweetener erythritol
• ½ tea spoon. baking powder

Directions

1. Add the butter to a bowl and melt in the microwave. Then cool, add the egg and stir.
2. Now sift the almond flour and then stir in a bowl of butter and egg.
3. Then add cocoa powder, erythritol, baking powder and mix thoroughly.
4. Once all the ingredients are combined, dough them into a microwave-safe mug. The mug should be about half full, because the biscuit rises during cooking.
5. Microwave the dough for 90 seconds on high power. After 90 seconds, check the readiness of the biscuit: it should be springy and dry in the middle, it may take another 20-30 seconds to bring the biscuit to readiness.
6. When the biscuit is ready, gently run the knife around the rim of the mug to loosen it, then flip it over onto a flat dish. Cool the sponge cake at room temperature, then cut into slices.