If you’re really looking to take this low carb mug cake over the top, add some whipped cream or sugar-free ice cream. I should have done that for my pictures. Seriously, what goes better with a warm, gooey molten lava cake than cold ice cream and whipped cream? Now that I think about it, those are some great additions to almost any mug cake. I need to do that more often!
In fact, I need to make sugar-free mug cakes more often, in general. There are so many desserts that I’d enjoy much more frequently if I could have them ready in minutes. What can I say, convenience is a big deal with a full-time job, a semi-full-time blog, and a family. Maybe I should make that a goal for next year – to make more healthy mug cake desserts for the blog?
Here’s the thing, though. This particular molten lava Nutella mug cake happens to be sugar-free, gluten-free, and packed with protein. Sure, it’s not as nutrient-dense as veggies and fruits, but other than that, it’s the next best thing.
So, even though this molten lava mug cake recipe is parading around as a dessert, I happen to think it makes an amazing breakfast. Can you just picture it with a tall glass of almond milk, or even a cup of coffee? If you’ve got a long day ahead and want to start it out with something to look forward to, this chocolate-y Nutella mug cake is just what you need.
Instructions
- Refrigerate or freeze 2 tablespoons of the sugar-free nutella spread until firm. (You can do this ahead of time in the fridge. If using the freezer, you can do it closer to last minute since it’s faster, but don’t keep it in there so long that it’s completely solid.)
- Mix the almond flour, coconut flour, erythritol, cocoa powder, and gluten-free baking powder in a mug.
- Stir in the egg and the remaining tablespoon of sugar-free nutella spread, until the batter is smooth.
- Make a large, deep well in the center of the batter, holding it open with two spoons, and scoop the hardened sugar-free nutella spread (from the fridge) into it.
- Microwave on high for about 40-50 seconds, until the cake is just barely set but the center is still gooey. (Do not overheat, otherwise the center will not be like “molten lava”.)