KETO Friendly Rich Dark Chocolate Individual Mug Cake (Gluten Free)

A moist & delicious cake topped
with whipped cream.

Ingredients:
2 tablespoons almond flour
1 1/2 tablespoons Lakanto Classic Sweetener (or sweetener of choice)
1 tablespoon Hershey's Special Dark unsweetened cocoa (or cocoa of choice)
1/4 teaspoon baking powder
1 tablespoon mayonnaise
1 tablespoon coffee or water
1 egg yolk
1 tablespoon Lily's dark chocolate chips (optional)
whipped cream (optional)

Method:
Add the flour, sweetener, cocoa and baking powder to a mug. Stir well with a mini whisk, or fork to fluff and blend. Add the mayonnaise, coffee and egg yolk to the dry ingredients. Stir well to moisten and blend all of the ingredients. If desired, sprinkle chocolate chips over the batter. Let sit for 2 minutes.
Microwave for 50 seconds. If desired, garnish with a dollop of whipped cream.

Nutritional info without whipped cream:
272 calories ~ 23 grams fat ~ 3 grams net carbs ~ 9 grams protein

Nutritional info with whipped cream:
348.5 calories ~ 31.1 grams fat ~ 3.6 grams net carbs ~ 9.6 grams protein

Notes: This cake is a quick and satisfying chocolate treat. 
To make the prep for this cake even quicker, add individual portions of the dry ingredients to a measuring cup. Mix well and pour  into small plastic bags or containers with lids. (If desired, add chocolate chips to each portion. When ready to make a cake, add the dry ingredients to a mug, followed by the mayo, coffee and egg yolk. Mix and cook.