Chocolate Raspberry Mug Cake

November 15, 2018

This is living! This dark, delicious chocolate cake has a raspberry zing that's safe for the keto diet -- and it's ready to eat in less than ten minutes. Enjoy the indulgence while you stay in ketosis with the best cake ever.

Ingredients:

Raspberry Compote

1 cup (100 g) fresh or defrosted frozen raspberries
¼ cup water
3 tablespoons granulated erythritol

Mug Cake

2 tablespoons Sated Chocolate Powder OR Chocolate Sated Ready To Drink
½ teaspoon baking powder
2 tablespoons butter (melted)
1 large egg

Instructions:

Mix compote ingredients in a small saucepan. Bring to a boil, then lower heat and simmer 5 minutes for a quick sauce, or up to 20 minutes for a thick compote,

Combine Sated powder and baking powder and mix thoroughly. Add melted butter and egg and stir until smooth.

Microwave on high for 2 to 2:30 minutes or until firm.

Drizzle raspberry compote on mug cake and enjoy!