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In a microwave-safe mug, melt the unsalted butter for about 20-30 seconds until fully liquid. Be careful not to burn it.

Add the erythritol to the melted butter and stir well until combined.

Stir in the egg yolk and vanilla extract until the mixture is smooth and well incorporated.

Add the almond flour, baking powder, and salt to the mug. Mix thoroughly until no dry streaks of flour remain. The dough will be thick.

Fold in 1 tablespoon of the sugar-free dark chocolate chips into the dough.

Sprinkle the remaining 1 tablespoon of sugar-free dark chocolate chips on top of the dough.

Microwave the mug cookie cake on high for 60-90 seconds. Cooking time may vary depending on your microwave. The cookie cake should be set but still slightly soft in the center for a gooey texture. Do not overcook.

Carefully remove the mug from the microwave. Let it cool for a minute or two before serving directly from the mug with a spoon.


In a microwave-safe mug, melt the unsalted butter for about 20-30 seconds until fully liquid. Be careful not to burn it.

Add the erythritol to the melted butter and stir well until combined.

Stir in the egg yolk and vanilla extract until the mixture is smooth and well incorporated.

Add the almond flour, baking powder, and salt to the mug. Mix thoroughly until no dry streaks of flour remain. The dough will be thick.

Fold in 1 tablespoon of the sugar-free dark chocolate chips into the dough.

Sprinkle the remaining 1 tablespoon of sugar-free dark chocolate chips on top of the dough.

Microwave the mug cookie cake on high for 60-90 seconds. Cooking time may vary depending on your microwave. The cookie cake should be set but still slightly soft in the center for a gooey texture. Do not overcook.

Carefully remove the mug from the microwave. Let it cool for a minute or two before serving directly from the mug with a spoon.
