Chocolate Chip Mug Cake
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 1
Calories: 673 kcal
Ingredients
- 1/2 Tbsp. Nutiva Coconut Oil with Buttery Flavor melted
- 1 Tbsp. vegan butter
- 2 Tbsp. Bob’s Red Mill Paleo Baking Flour
- 2 Tbsp. Bob’s Red Mill Gluten-Free Baking Flour
- 2 Tbsp. SunButter Sunflower Butter
- 1 organic large egg
- 2 Tbsp. Pascha Sugar-Free Dark Chocolate Chips
- 1 Tbsp. monk fruit or maple syrup
- Dash salt
- 1/8 tsp. vanilla extract
- 1/2 tsp. Bob’s Red Mill Flaxseed Meal
- 1/2 tsp. baking powder
- 1/2 tsp. lemon juice
Instructions
-
If using oven, preheat to 350 degrees F.
-
In oven-proof or microwave-safe mug, add all ingredients and whisk with spoon until well combined.
-
Bake 20-25 minutes or microwave on high for 2 minutes. (Note: Cook times vary depending on mug size and microwave. The center will remain slightly gooey.)
Recipe Notes
Get the ingredients you need to whip this up!
Nutrition Facts
Chocolate Chip Mug Cake
Amount Per Serving
Calories 673
Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 18g90%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
Cholesterol 164mg55%
Sodium 162mg7%
Potassium 358mg10%
Carbohydrates 66g22%
Fiber 8g32%
Sugar 2g2%
Protein 17g34%
Vitamin A 818IU16%
Vitamin C 2mg2%
Calcium 209mg21%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.