Cake Cupcake Gluten-Free Unsweetened 99%

Real Balanced's Low-Carb Mint Chocolate Mug Cake

Ingredients

1 tbsp

butter

1 ounce

3 tbsp

ground sunflower seed meal

2 tbsp

powdered monk fruit sweetener

½ tsp

gluten-free baking powder

Pinch

salt

1

egg

½ tsp

peppermint extract

OPTIONAL GARNISH: Homemade whipped cream made with heavy cream and powdered monk fruit sweetener
GARNISH: SCHARFFEN BERGER Unsweetened 100% cacao dark chocolate cocoa powder

To a mug, add butter and chocolate bar pieces. Microwave on high until just melted, which should take about 45 seconds, depending on wattage of your microwave.
To mug of melted chocolate, add ground sunflower seed meal, monk fruit sweetener, baking powder, salt, egg, and peppermint extract. Using a spoon, stir together all ingredients.
Transfer mug to microwave and, depending on microwave wattage, microwave on high for 60-80 seconds. (I have a 1000W microwave and I cook mine for 75 seconds).
Carefully remove mug from microwave and garnish, optionally, with homemade whipped cream and with a sprinkle of cocoa powder.

Net Carbs Per Serving (1 mug cake without whipped cream): 8.6g