I was feeling experimental yesterday so I decided to try out a microwave cake. This was an old favourite in the pre-LCHF Roxy Kitchen household (although back then it was a syrup sponge with custard), so I had a go at a low-carb version.
Makes 1 large mug cake (carbs = 6 g)
20 g butter (unsalted)
10 g 85% (or higher if you like) chocolate
10 g almond butter (about 1 heaped tsp)
30 g ground almonds (about 3 tbsp)
1/2 tsp baking powder
1 tsp 100% cocoa powder
Pinch of salt
Place the butter in a large mug (or small cereal bowl) and microwave for 10 – 20 s until the butter has melted. Break up the chocolate and add to the butter. Microwave for a further 10 s and stir until the chocolate has melted. Add the egg and mix well. (At this point you could also add some sweetener/sugar/honey/syrup if you like)
Now add the rest of the ingredients and mix thoroughly. Place in the microwave for about 90 s (ours is a 900 W), or until the cake is springy to the touch (and doesn’t squelch when you prod it).
Serve immediately, with lashings of cream!