2 tbsp. butter
1/4 c. almond flour
2 tbsp. cocoa powder
1 large egg, beaten
2 tbsp. keto friendly chocolate chips, such as Lily's
2 tbsp. granulated Swerve
1/2 tsp. baking powder
Pinch kosher salt
1/4 c. whipped cream, for serving
Step 1
Place butter in a microwave-safe mug and heat until melted, 30 seconds. Add remaining ingredients except whipped cream and stir until fully combined. Cook for 45 seconds to 1 minute, or until cake is set but still fudgy.
Step 2
Top with whipped cream to serve.