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Chocolate Raspberry Mug Cake

November 15, 2018

Chocolate Raspberry Mug Cake

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. 

Chocolate Raspberry Mug Cake Recipe

Ingredients

Raspberry Compote 
  • 1 cup (100 g) fresh or defrosted frozen raspberries
  • ¼ cup water
  • 3 tablespoons granulated erythritol
Mug Cake 

Instructions

Mix compote ingredients in a small saucepan. Bring to a boil, the 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!

Nutrition

Per recipe - for mug cake

Calories 320 cal

Fat 29.3g

Protein 13.3g

Carbs 6.8g

Net Carbs 1g

Per recipe - for compote

Calories 52 cal

Fat 0.7g

Protein 1.2g

Carbs 11.9g

Net Carbs 5.4g