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Chocolate and peanut butter mug cake

As an added bonus, you can easily make this keto friendly or vegan. Makes 2 decent sized mug cakes, or 1 if you have a huge mug and are feeling gluttonous!

Whisk together:

  • 2 tablespoons cooking oil
  • 1/4 cup / 60ml milk
  • 1 egg
  • 1/2 teaspoon vanilla
  • Whisk into the liquids:

  • 1/2 cup (120ml) almond flour
  • 1/4 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/4 cup / 60ml sweetener (sugar, monk fruit, erithrytol…)
  • 2 tablespoons cocoa powder
  • Let the batter sit for 15 to 20 minutes to let the gum do its thing.

    Portion the batter into your mug as follows:

  • 1/4 cup of batter
  • 2 tablespoons peanut butter
  • 2 tablespoons chocolate chips
  • 1/4 cup of batter
  • Microwave on HIGH for 90 seconds and check. The surface should be just set. If it isn’t, zap for another 15 seconds at a time until it is. (If you’re being gluttonous and put the whole batch into a gigantic mug, you might want to microwave for 2 minutes and check then for done-ness.)

    Let your mug cake sit for a minute or two before you tuck in to avoid the “molten chocolate lava” feeling.

    If you want to amp up the chocolate flavour try adding a little instant coffee powder. Start with just a little, maybe 1/4 teaspoon, because you might end up in mocha town instead.

    stuart:
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