Making a low carb chocolate mugcake

Making this low carb mugcake is very easy. The recipe is for 2 mug cakes, but you can of course also make 1 mug cake by halving all ingredients. If you are making 2 mug cakes, first grab a larger bowl. Add the almond flour, coconut flour, Steviala 2 Sweet, cocoa powder, baking powder and vanilla extract. Then add the eggs one at a time and mix until you have a smooth batter. Meanwhile, melt the butter in a small bowl in the microwave or in a small saucepan. Then slowly pour this into the mug cake batter and mix until smooth.

You then grease two cups with a little butter or cooking spray. Then divide the low carb chocolate mugcake batter into the two mugs. Finally, divide another 5 grams of the Steviala Dark Chocolate Chips into the two mugs. Then you 'bake' the low carb chocolate mugcakes one at a time in the microwave. The trick is to do this over a longer time and at a lower temperature. This prevents the mug cake from drying out. Every microwave is different. 2 minutes on 600w was perfect for me. Stand by the microwave. If you use a cup that is too small, the batter will overflow the mug. Therefore, use a cup that is large enough.

Let the low carb chocolate mugcake cool slightly. Serve the mug cake with a dollop of whipped cream. Then heat the Steviala Oh' Choc! briefly in the microwave and swirl this over the whipped cream. Top it off with crumbled freeze-dried strawberries and enjoy!