Sweet stuff

90-Second Chocolate Mug Cake

Name: 90-Second Chocolate Mug Cake
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Yield: 1 servings
Cuisine: British
Ingredients: 1 tbsp butter (about 15g); 2 tbsp ground almonds (about 15g); 1 tbsp cocoa powder (about 6g); 1 tbsp granulated sweetener, erythritol or a stevia blend (about 12g); Half a tsp baking powder; 1 egg; A few drops of vanilla extract

The chocolate craving fixer. One mug, one microwave, done.

Serves 1Prep 3 minCook 2 min✓ Cooked and photographed by us

3gcarbs
per serving

About 3g of carbs per serving. The cake on its own. A splash of double cream on top adds well under 1g. How we worked it out

Chocolate mug cake, risen and cooked, in a cream mug on patterned tiles

You'll need

1 tbsp butter (about 15g)
2 tbsp ground almonds (about 15g)
1 tbsp cocoa powder (about 6g)
1 tbsp granulated sweetener, erythritol or a stevia blend (about 12g)
Half a tsp baking powder
1 egg
A few drops of vanilla extract

Method

Melt the butter in a large mug in the microwave, about 20 seconds.
Add everything else and mix with a fork until smooth, scraping the bottom.
Microwave for 70 to 90 seconds (800W). It should rise and feel springy on top.
Leave it for 1 minute because it's very hot, then eat from the mug.

Tip

Use a big mug. It rises a lot, then sinks back.

Swaps

Stir in a few squares of 90% dark chocolate before cooking for gooey bits.

Storing it

Eat it warm, straight away.

How we worked out 3g of carbs

Ingredient	Weight	Per 100g	Carbs
Ground almonds UK government food tables	15g	6.9g	1.0g
Cocoa powder UK government food tables	6g	11.5g	0.7g
Erythritol / stevia blend Typical UK supermarket label	12g	0g	0.0g
Baking powder UK government food tables	2g	37.8g	0.8g
Eggs UK government food tables (trace)	50g	0g	0.0g
Butter UK government food tables	14g	0.6g	0.1g
Vanilla extract Typical UK supermarket label	1g	13g	0.1g
Total			2.7g
÷ 1 servings, rounded up			3g

Meat, fish, oil, salt, pepper and water have no carbs, so they're left out. How we count carbs.

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