Pudding Cake in a Mug for One

 

2 T. (28 g) butter

2 T. (10 g) cocoa powder

1 1/2 T. (22 g) erythritol blend

1 pinch of salt

1 egg yolk

2 T. (30 ml) heavy cream

1/4 tsp. vanilla extract

12 pieces Lily’s sugar-free chocolate chips (optional)

 

Coat a mug with cooking spray. This cake doesn’t rise much. A shallower mug might work better. Put the butter in it and microwave for 30 seconds to melt it. Add the cocoa powder, erythritol, salt, egg yolk, heavy cream, and vanilla and use a whisk or a fork to stir it all up until you have a uniform batter. If you’re using the chips, sprinkle them over the top and let them sink in a bit. Microwave on High for 90 seconds. Let it cool until you can handle it safely, then tip it out onto a plate.