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    5-Minute Low Carb Chocolate Avocado Mug Cake

    This keto chocolate mug cake has been one of my most popular keto dessert recipes and the one that people write to me about all the time — it’s easy to make and the addition of avocado makes all the difference! I made this originally three years ago when I had just started the keto diet and was still battling some temptations…a few weeks after I started, it was Halloween, I needed to make myself SOMETHING sweet before my sons came back home with their piles of candy and my Kit Kat weakness took over. I haven’t been a huge fan of keto mug cakes – the consistency never came together for me and no matter what, they always end up on the dry side. However, now, after years on keto, I have perfected the art of the keto mug cake and am a HUGE fan! But let’s get back to the keto chocolate mug cake with avocado I started to tell you about.


    I remembered a recipe I made in my pre-keto days for “healthy” chocolate cupcakes that replaced the butter with avocado. So I decided to modify that – this time using butter AND avocado – and it worked PERFECTLY to make a decadent keto chocolate mug cake I added a little sprinkling of Lily’s Chocolate Chips for some added melted chocolate texture and my sugar craving was tamed! If you’re on the fence about the avocado – trust me – you can’t taste it at all and it makes the moistest, richest keto chocolate mug cake you will ever have. Plus, as we know, avocados are a keto dieter’s perfect food with healthy fat and fiber — making this mug cake good for you too

    And best of all – this low carb chocolate mug cake is ready to enjoy within two minutes!


      2 tbsp almond flour

      1 tbsp cocoa powder

      1/2 tbsp Erythritol powdered

      1/4 tsp baking powder

      1 tbsp butter, melted

      1 egg

      1 tbsp avocado, mashed

      1/4 tsp vanilla extract

      5 - 10 drops liquid stevia


    1.  Mix dry ingredients in a mug or large ramekin thoroughly with a fork. If you can't find powdered           Erythritol, grind regular Erythritol in a spice grinder or blender to make a powder. I usually make           larger batches of powdered Erythritol to have on hand for baking. 

    2.  Add butter, egg, mashed avocado and stevia. I use 5 drops of stevia as I don't like my desserts to be        too sweet, but experiment based on your preference. 

         Mix well. 

    3.  Let batter sit for a couple of minutes and then add the vanilla extract. Mix one last time!

    4.  Sprinkle with a few chocolate chips (I like Lily's) for some added gooeyness.

    5.  Microwave on high for 45 seconds. Cooking time will vary based on your microwave, so keep               checking and add time by 5 second increments until done. 

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