Aunt Rocky’s Chocolate OMM or Mini Cake

Melt butter in 4-inch ramekin or soup mug (use soup mug to make a mini cake).

Beat egg, vanilla and Walden Farms Chocolate Dip (if using) in with the melted butter until creamy. Add all dry ingredients and mix thoroughly.

Microwave on high for 45 seconds. Quickly sprinkle chocolate chips on top and microwave another 20–25 seconds, or until center is set. Cool for 5 minutes before serving.

Tip: For a 2-serving mini cake, omit chocolate chips, or mix in with the other ingredients. Bake in a wide soup mug or custard dish. Invert cake onto plate when finished, and frost as desired after the cake cools. Be sure to count any additional carbs for the frosting.

Nutritional estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer. Calories 400, Total Fat 34 g, Total Carbohydrate 14 g, Dietary Fiber 12 g, Net Carbs 2 g, Sugars 1 g, Protein 16 g. Macros: 80% fat, 17% protein, 2% carbs.

© June 3, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest (auntrocky2).

This recipe is based one found at DJ Foodie.