Chocolate Hazelnut Mug Cake – Low Carb and Gluten-Free
Sweet, warm chocolatey cake, the ultimate in comfort foods!
Servings 2 cakes
Ingredients
- 2/3 cup hazelnuts toasted (and skinned, if you want)
- 3 tbsp cocoa powder
- 2 tbsp granular Swerve sweetener
- 1 tsp baking powder
- pinch of salt
- 1/4 cup heavy cream
- 2 tbsp hazelnut oil or melted butter or coconut oil
- 1 large egg
- 1/4 tsp hazelnut or vanilla extract
Instructions
- Grind hazelnuts in food processor until they resemble coarse meal. Transfer to a medium bowl.
- Whisk in cocoa powder, Swerve, baking powder and salt.
- Stir in cream, oil, egg, and hazelnut extract until batter is well-combined.
- Divide between 2 mugs and microwave each for about 1 minute. Remove and let cool a minute or two, then dig in!
Notes
Serves 2. Each serving has a total of 10.5g of carbs and 6 g of fiber. Total NET CARBS = 4.5 g.
Nutrition
Serving: 1cake | Carbohydrates: 10.5g | Fiber: 6g