I may need an intervention. I'm OBSESSED with this Chocolate Covered Raspberry Mug Cake recipe. I love that I can quickly make just one portion when I'm craving something sweet and chocolatey.
Pro tip: Sub the honey for your favorite sweetener for a low-carb alternative.
2/3 cup blanched almond flour
1/2 cup fresh raspberries, lightly mashed
2 tbsp cacao powder
2 large eggs
3 tbsp coconut oil, melted
2 tbsp raw honey
1/2 t baking powder
pinch of sea salt
Preheat oven to 350º F degrees and lightly grease wide mouth jar with coconut oil or cooking spray. Add egg and honey to jar and stir to combine.
Add dry ingredients followed by coconut oil and raspberries. Stir until thoroughly combined. Bake for 30-35 minutes.
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