Want a quick low carb snack? It only takes two minutes to whip up a gluten free chocolate mug cake from scratch. So give it a try!
With so little time on my hands, I find there’s less time for me to experiment in the kitchen these days. I’ve actually had to hire on some help for recipe creation.
Next month isn’t going to get any better. Although I asked to stick with my forty hour weeks, I was put on a sixty hour week schedule working second shift.
You may see me post more quick and easy low carb recipes like this gluten free chocolate mug cake.
It’s ready in about two minutes from start to finish so I didn’t have to spend much time on it.
After many years of hard work, this website has started to bring in a decent income for me. So I may be able to leave my engineering job sooner than I thought.
A lot of people have complained about the website ads. But, they are a large source of revenue which is bringing me closer to my dream of working completely for myself.
Blogging is a ton of work. It’s even harder when you work full time and have young kids at home.
But, I feel it’s worth it because I get so many comments from others on how my blog has helped them.
This gluten free chocolate mug cake recipe may not become as popular as my cream cheese peanut butter fudge, but it’s so much easier to make.
And, there’s only one serving so you won’t overindulge in this sweet treat.
Since I’ve cut back significantly on sugar alcohols, I used only stevia and monk fruit drops in the recipe.
However, I’ve also provided the equivalent bulk sweetener amount.
A lot of people wonder why I use more than one sweetener. It’s because I prefer stevia, but I don’t like how it tastes by itself.
Plus, you get a much better sweet flavor if you mix stevia with another low carb sweetener.
My preferred sweetener blend used to be stevia and erythritol.
I used a blend of stevia and monk fruit drops to sweeten this gluten free chocolate mug cake.
Why do I use multiple sweeteners? It gives the best taste without adding in any sugar alcohol or fiber carbs.
Unlike stevia, monk fruit concentrate tastes great by itself. However, I blend it with stevia to cut the costs.
Monk fruit isn’t as concentrated as stevia and tends to be more expensive to use.
For those who have never tried blending stevia and monk fruit, you really should give it a try. There’s a reason why packaged low carb products often combine the two.
The concentrated sweetener drops seem to last a long time and I’m not the only one using them.
I hope you enjoy this quick to make chocolate cake as much as I did. It was inspired by a recipe I found on Food.com.
Paleo Gluten Free Chocolate Mug Cake Recipe – Low Carb
Paleo Gluten Free Chocolate Mug Cake
- 2 tablespoons coconut flour
- 1 tablespoon unsweetened cocoa powder
- 1 large egg
- 2 tablespoons almond milk or coconut milk
- 1 tablespoon avocado oil or coconut oil
- 1/2 teaspoon vanilla extract
- 10 drops stevia liquid extract see note
- 10 drops monk fruit liquid see note
- 1 tablespoon sugar free chocolate chips optional
- sugar free whipped cream optional
- In coffee mug or ramekin, mix together coconut flour and cocoa powder.
- Stir in egg, almond milk, avocado oil, vanilla extract, and sweetener(s) until well combined. Add in a few chocolate chips if desired.
- Microwave on high for 1 1/2 to 2 minutes. Allow to cool slightly. Top with optional sugar free whipped cream and chocolate chips if using.
- Net Carbs 5g
- % Carbs: 7.9%
- % Protein: 14.2%
- % Fat: 78%
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.