Tahini Chocolate Keto Mug Cake
Prep time: 
Cook time: 
Total time: 
Serves: 1 mug cake
 
keto, paleo, gluten-free, dairy-free, low FODMAP, vegetarian, coconut-free
Ingredients
  • 2 tablespoons blanched almond flour
  • 1½ tablespoons raw cacao or cocoa powder
  • 1 teaspoon - 2 tablespoons granulated sweetener + 1 teaspoon water or up to 2 teaspoons liquid sweetener like maple syrup or honey (please see above notes on sweeteners)
  • ¼ teaspoon baking powder
  • pinch of sea salt
  • 1 tablespoon tahini (or other nut butter)
  • 1 large pasture-raised egg
  • 1 tablespoon olive oil (or melted coconut oil)
  • 1 tablespoon 85%-100% dark chocolate chunks or dark chocolate chips
For Serving:
  • Additional chocolate chips or chunks
  • Tahini to drizzle
  • Flaked sea salt
  • Fresh raspberries or other berries
  • Fresh mint
  • Coconut whipped cream
Instructions
  1. In a glass measuring cup, whisk together the almond flour, cacao, baking powder and sea salt. Add the egg, tahini, olive oil, sweetener of your choice and chocolate chunks, if adding. Whisk again until very well combined. Really get into the bottom and make sure all the dry mixes into the wet.
  2. Pour the batter into your mug (an 8-12 ounce mug will work perfectly) and microwave for 1 minute, or until the cake is cooked through. (the time can vary based on the microwave, you may need up to 2 minutes)
  3. OVEN OPTION: preheat the oven to 350ºF. Pour the batter into an oven-proof mug or ramekin and bake at 350º for 18 to 20 minutes (I suggest you start checking it at 15 minutes, however since all ovens are different). Carefully remove.
  4. Let your cake cool a minute or so. It will be very hot.
  5. Enjoy with an extra drizzle of tahini, a little extra chocolate, flaked sea salt, fresh berries, coconut cream or just plain.
Notes
I initially made a version of this mug cake without 1 tablespoon of olive oil and instead water. It was still very delicious, but it was less fudgey and more airy, but I found it to be a bit more "eggy" and less cake-like. I really enjoyed how the olive oil brings a richness. Play around with this recipe, you will be surprised how forgiving it is.

You can mix together the ingredients right in the mug, if you'd like. I just find it's messier for the final presentation and pouring the finished batter in is much easier.

For low FODMAP - be sure to choose a low FODMAP sweetener.
Nutrition Information
Serving size: 1 Calories: 450 Fat: 41 Carbohydrates: 15 Sodium: 317 Fiber: 10 Protein: 15.3
Recipe by Tasty Yummies at https://tasty-yummies.com/tahini-chocolate-keto-mug-cake/