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

Instructions

1. 1

   Lightly grease 4 microwave-safe mugs or ramekins with a small amount of coconut oil or nonstick spray.

2. 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. 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. 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. 5

   Divide the batter evenly among the 4 prepared mugs, filling each mug no more than halfway to allow the cakes to rise.

6. 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. 7

   Let each mug cake rest for 1 to 2 minutes before serving, as it will continue to firm up slightly.

8. 8

   Serve warm as is, or optionally top with extra dairy-free keto condensed coconut milk or a dairy-free low-carb whipped topping.