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American Dairy-Free Low-Carb Red Velvet Chocolate Condensed Milk Mug Cakes

Name: American Dairy-Free Low-Carb Red Velvet Chocolate Condensed Milk Mug Cakes
Total time: 5 min
Ingredients: 0.5 cup almond flour; 2 tbsp unsweetened cocoa powder; 0.5 cup dairy-free keto condensed coconut milk; 4 large eggs; 2 tbsp melted coconut oil; 4 tbsp unsweetened almond milk; 0.25 cup erythritol monk fruit sweetener; 1 tsp vanilla extract; 1 tsp apple cider vinegar; 1 tsp baking powder; 1 tbsp natural red food coloring; 0.25 tsp salt

5 min 272 kcal per serving Easy

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Instructions

1
Lightly grease 4 microwave-safe mugs or ramekins with a small amount of coconut oil or nonstick spray.
2
In a medium mixing bowl, whisk together the almond flour, unsweetened cocoa powder, erythritol monk fruit sweetener, baking powder, and salt until evenly combined.
3
In a separate bowl, whisk the eggs until smooth. Add the dairy-free keto condensed coconut milk, melted coconut oil, unsweetened almond milk, vanilla extract, apple cider vinegar, and natural red food coloring. Whisk until fully blended.
4
Pour the wet mixture into the dry mixture and stir until a smooth red velvet batter forms. Make sure there are no dry pockets of almond flour.
5
Divide the batter evenly among the 4 prepared mugs, filling each mug no more than halfway to allow the cakes to rise.
6
Microwave one mug at a time on high for 60 to 90 seconds, or until the cake is set on top but still moist in the center. Cooking time may vary depending on microwave strength.
7
Let each mug cake rest for 1 to 2 minutes before serving, as it will continue to firm up slightly.
8