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Ingredients

  • 3 Tablespoons almond flour
  • 1 Tbsp. sugar
  • 2 Tablespoons cocoa powder
  • 1/4 Tsp. baking powder
  • 1 Tbsp. milk of choice
  • 1 Tbsp. avocado or coconut oil
  • 1/2 Tsp. vanilla extract
  • 3-4 Tbsp. chocolate chips
  • 5-6 raspberries from 1 package (6 ounces) Driscoll’s Raspberries, plus more for garnish
  • Confectioners’ sugar for dusting

Directions

  1. PLACE 3 tablespoons almond flour into a large microwave-safe ceramic mug.
  2. ADD 1 tablespoon sugar, 2 tablespoons cocoa powder, and 1/4 teaspoon baking powder.
  3. MIX thoroughly with a fork.
  4. ADD 1 tablespoon milk, 1 tablespoon oil, and 1/2 teaspoon vanilla extract.
  5. MIX thoroughly with a fork. 
  6. ADD 3-4 tablespoons chocolate chips and 5-6 raspberries.
  7. MIX briefly. Do not over mix.
  8. MICROWAVE for 30 seconds and WATCH carefully to make sure cake does not overflow.
  9. MICROWAVE again for 30 seconds and WATCH carefully to make sure cake does not overflow.
  10. MICROWAVE once more for 30 seconds and WATCH carefully to make sure cake does not overflow.
  11. ALLOW cake to cool for 10 minutes.
  12. DUST cake with confectioners’ sugar.
  13. GARNISH with fresh raspberries and SERVE immediately.

Nutrition

Serving Size :

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g