Chocolate Mug Cake

This moist and delicious keto chocolate mug cake is the perfect size for one. Its taste and texture is just like a real cake! It's also dairy-free, gluten-free and sugar-free.
 CourseDessert
 CuisineAmerican
 Prep Time2 minutes
 Cook Time1 minute
 Total Time3 minutes
 Servings1
 Calories272kcal
Ingredients
2 tbsp almond flour
1 tbsp cocoa powder
1 tbsp Sukrin :1 (Swerve or Lakanto)
1/4 tsp baking powder
1 tbsp mayonnaise (use sour cream in a pinch)
1 large egg yolk
1 tsp water
Instructions
CAUTION:
Be very careful using only stevia to sweeten chocolate baked goods. The bitter compounds in stevia and the bitter compounds in chocolate have a synergistic effect, making your treat terribly bitter!
Preparation:
Fluff up the almond flour with a whisk before measuring and sift the cocoa powder if it's clumpy. (I sift any cocoa powder I buy and keep it in an air-tight container. This breaks apart any lumps for more accurate measuring.)
Method:
Measure the dry ingredients into a mug or jelly jar and mix completely with a fork.
Add the mayonnaise, egg yolk, and water, stirring completely making sure to get it all from the bottom. Let batter sit 1-2 minutes.  
Microwave for 50 seconds, depending on your microwave. 3 Net Carbs.
NOTE: Although the texture is a little different, 1 large egg white can be used instead of the large egg yolk, solving the problem of a leftover egg white. 
Nutrition
Calories: 272kcal | Carbohydrates: 7g | Protein: 9g | Fat: 23g | Fiber: 4g