Ingredients
2 tablespoons cocoa powder
1 tablespoon Sweet Best Erythritol
1 medium egg
1 tablespoon heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder
1 pinch salt
Instructions
1.Preheat your oven to 350°F. Combine Sweet Best erythritol and cocoa powder.
2.In a different bowl, beat your egg until fluffy.
3.Add egg, heavy cream, vanilla extract, salt, and baking powder to Sweet Best erythritol and cocoa mixture.
4.Spray a little cooking oil into the mug, pour your batter in a ramekin and bake for 10-15 minutes. Do not overcook the cake or it will not flow lava! The top of the cake should be set but pretty jiggly.
5.Wedge a knife along the sides of the mug to help the cake unstick and place a plate onto the mug.
6.Hold the plate and mug firmly together and flip it upside down so that the mug is now face down on the plate. Tap a few times on the bottom of the mug and the cake should slide off onto the plate without a problem. Serve with keto ice cream.
