- 1 egg
- 1 Tbs of water
- 1 Tbs of coconut oil
- 1 Tbs of 0% Greek Yogurt
- 1/2 tsp. of baking powder
- 1/2 tsp. of vanilla
- 1 & 1/2 Tbs. of coconut flour
- 1 & 1/2 Tbs. of flax flour
- 1 Tbs. of Ghirardelli's cocoa powder(my personal preference)
- 2 tsp. of Sweet Blend by THM (or 1 tbs of Truvia or Xylitol)
I just added you to my blog list at Harvest Lane Cottage. I don’t want to miss anything!
Blessings,
Laura
Jennifer, this cake was delicious! Best texture on any mug cake I have ever made! 🙂
Thank you thank you thank you! I will be trying this recipe as soon as I get my coconut flour in the mail… 😀
I can’t wait to try this! 🙂 Maybe tonight!
Jennifer I’m so addicted to this muffin!! I can’t get the recipe to pop up on Pinterest anymore. I always have to look you up by blog site then recipes. I always search for the longest time determined to find it. Then I remember how I found it before! I want it to be easy to find always!! You are a great cook and I love your recipes and desserts!
Thank you,
Katrina Farrar
This cake was great! It is my favorite chocolate one – my husband said it was the best too. Thanks for the great recipe.
Do you suggest the sweet blend over truvia? I just got the THM book, and they mention sweet blend often, and stevia….I just looked on their store site, and it’s expensive adding in the shipping! If truvia is the same – I would love to just use that!
You use double the Truvia…so in my mind it’s worth buying Sweet Blend. 🙂 I use far far less. They both work fine though. You’ll just nee dot use more Truvia.
Hey!
Could this be a good breakfast? Would I be able to use fat free whip cream instead of the cream cheese with some strawberries for an S meal? Sorry…just trying to find easy quick things for breakfast when school starts back. Thank you!!
Jill
Absolutely! I’d add some protein though! Side of bacon or turkey bacon..or some greek yogurt.
This was the best chocolate mug cake I’ve had yet! Thanks!
Love it!! Thanks for telling me. 🙂
Thank you, after trying several iterations of this recipe from “the book” and internet options, THIS has become my go-to recipe. I have been using unsweetened Baker’s chocolate–melt it down in my mug before adding other ingredients, and therefore, omitting the oil (the natural cocoa butter in the chocolate does the trick), but other than that, spot on. One time I used chocolate chips, so it was more like a vanilla sponge with chips, and it was divine. One question–can you think of a way to make this into a full batch for a cake or multiple cupcakes? The texture and flavor of this cake is truly “company worthy.”
I really want to work on that. I think doing a x4 of the recipe will work, but all the ingredients don’t need multiplied by that much. I’m glad you love it!