Mix the egg, oil, and vanilla extract in a mug, making sure the egg is completely blended.
Stir in the Keto Chow, allulose, cocoa powder, and baking powder.
Microwave on full power for about one minute until it has risen to double the height and is cooked through. Careful: the mug may be very hot.
While it cools, make the frosting. Mix the melted butter, heavy cream, allulose, Keto Chow, and cocoa powder until smooth.
Top the cake with the frosting and serve.
Notes
Note: Use a large mug so the cake has room to rise. No need to oil the mug; the cake should pull away from the sides as it bakes.
Keyword Chef Taffiny Elrod, Chocolate
Nutrition Facts
Devil’s Food Mug Cake
Serving Size
1 serving
Amount per Serving
Calories
446.22
% Daily Value*
Fat
37.67
g
58
%
Saturated Fat
14.8
g
93
%
Trans Fat
0.65
g
Polyunsaturated Fat
3.21
g
Monounsaturated Fat
16.34
g
Cholesterol
239.89
mg
80
%
Sodium
608.25
mg
26
%
Potassium
1175.76
mg
34
%
Carbohydrates
32.28
g
11
%
Fiber
4.63
g
19
%
Sugar
1.51
g
2
%
Sugar Alcohol
24
g
Net Carbs
3.64
g
Protein
21.51
g
43
%
Vitamin A
1330.39
IU
27
%
Vitamin C
59.47
mg
72
%
Calcium
477.99
mg
48
%
Iron
2.47
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Taffiny Elrod
Keto Chef
Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.