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2 tbsp. almond or coconut flour

1 1/2 tbsp. monk fruit sugar (you can use maple syrup, but it adds calories)

2 tsp. cocoa powder

1/4 tsp. baking powder

Pinch of salt

3 tbsp. dairy-free milk

1 tsp. coconut oil

One drop of vanilla extract


· Combine the flour, sweetener, cocoa powder, baking powder, and salt in the mug. Whisk gently until no lumps remain. Stir in the milk, olive oil, and vanilla until smooth.

· Bake in the microwave on high for 30-35 seconds.  Do not overcook, or it will be rubbery! The cake will continue cooking for the next minute as it sets.

· Cool 3-5 minutes. Serve with a sprinkle of powdered sugar, topped with berries & cream, a drizzle of chocolate sauce, etc.

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100 Kcal Chocolate Mug Cake

100 Kcal Chocolate Mug Cake

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