This Chocolate Almond Flour Mug Cake bakes up soft, fudgy and so fluffy with simple staples you'll find in your pantry. It's the perfect sugar-free, gluten-free low-FODMAP dessert that will satisfy that chocolate craving in just a few short minutes.
In a small mixing bowl, add the remaining ingredients and whisk until well combined.
Pour batter into the prepared ramekin.
Microwave for 60 seconds on high.
Handle carefully (it's hot!), let cool and add your favorite topping (like my favorite sugar-free chocolate syrup). Dig in!
Notes
For a low-FODMAP mug cake - use whey protein powder (not whey protein isolate) or use two additional tablespoons of almond flour.As the cake is cooking in the microwave, it will rise considerably. No worries - it will fall just a little as soon as it's finished cooking.