Share
- Ingredients
- Recipe
- Egg1 unit(s)
- Cocoa powder10 g
- Butter1 tablespoon
- Erythritol Sweetener3 ml
- Coconut Flour15 g
- Yeast1 teaspoon
- Topping: sour cream1/2 can(s)
- Topping: cocoa powder3 tablespoon
- Coverage: erythritol sweetener1 tablespoon
- In the mixer, place the 100% cocoa, butter, sweetener, coconut flour and baking powder and beat for 2 minutes.
- Microwave for 3 minutes
- I used a 300ml mug
- no need to grease
- On the topping, I used the cream, put cocoa and Erythritol sweetener to taste for 30 seconds in the microwave
- I took it out and put it on top of the cake, then you can serve.
Did you like this recipe?
You may also like
cake in the mug
Gluten-free and lactose-free honey bread
octopus with vinaigrette
By
Mug Cake