These mug cakes popping up all over the place are great! I mean really….one or two minutes to a ready to eat cake? That’s amazing! But…sometimes they can be dry or disappointing. 

Not this one. This one is moist, rich and decadent! With a ganache style topping. I’d go so far as to say…it’s POSH! And at 12 carbs per serving, that’s a fraction of the carbs in a standard piece of chocolate cake. 

So without further ado…the recipe! 

Ingredients and Nutrition:

Directions: 

In a large mug or medium ramekin melt the coconut oil in the microwave for approximately 15-25 seconds. Stir in the vanilla extract and xylitol. Next add the cocoa, coconut flour and baking powder. Last beat the egg and heavy cream together and stir it in. Microwave for 1 minute. After removing, poke a few holes in the top with a fork and drizzle the maple syrup over. Allow to cool while preparing the ganache. 

In a separate small ramekin add the jam (I used strawberry but apricot is also good if you have that instead) the chocolate square (broken up) and the butter. Microwave for 45-60 seconds until everything is melted, stir together to mix. Pour over the cooled cake. Pop into the fridge for at least 15 minutes to allow the ganache to set. 

Serves 2.