1 tbsp butter melted
1 large egg
3 tbsp almond flour
1/2 tsp baking powder
1 tbsp monk fruit or sugar replacement
1/2 tsp vanilla
1 1/2 tbsp Lily’s dark chocolate chips
In a microwave-safe mug, add all ingredients except chocolate chips. Mix with a small whisk until batter is smooth.
Sprinkle surface of batter with chocolate chips. You do not need to stir them into the batter as they will sink in as the batter cooks.
Cook the cake in microwave for about 1 minute and 30 seconds. Enjoy!