Ingredients
| 1 tbsp | butter |
| 1 ounce | SCHARFFEN BERGER 99% Cacao Unsweetened Chocolate Baking bar |
| 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
GARNISH: SCHARFFEN BERGER Unsweetened 100% cacao dark chocolate cocoa powder
Directions
- 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
