Chocolate Brownie Low Carb Mug Cake – Gluten Free

Ever since I had Carolyn’s (All Day I Dream About Food) Meyer Lemon Mug Cake a few months ago, I’ve been obsessed with them.

I had never made a low carb mug cake before, but I loved that they were so easy (and fast!) to make, and that you aren’t committed to an entire pan of something.  Portion control is so much easier when you are only making one or two servings of something at a time!

I knew I wanted to do a chocolate brownie low carb mug cake, and definitely wanted it to have a brownie-like feel.

INGREDIENTS

• 2 Tbsp butter
• 3 Tbsp almond flour
• 1 tsp coconut flour
• 1 1/2 Tbsp granulated sugar substitute
• 1/4 tsp vanilla
• pinch of salt
• 1 egg
• 1 Tbsp unsweetened cocoa powder
• 1/2 tsp baking powder
• 1 square Lindt 90% chocolate, chopped
• 2 Tbsp pecans, chopped (optional)

INSTRUCTIONS

1. Melt the butter in a small microwave safe bowl (about 30 seconds in microwave). Add the remaining ingredients and stir until combined. Pour batter into 2 small greased mugs or ramekins. Microwave for 1 minute. (add another 30 seconds if necessary). Serve with whipped cream or sugar free vanilla ice cream.
2. ...............................

for full recipes please see : www.ibreatheimhungry.com

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