Instructions

1. Melt the coconut oil in a microwave-safe bowl until warm but not hot. Let cool slightly and whisk the egg into the coconut oil until completely combined.
2. Add the almond flour, CoBionic Indulgence, cacao powder, confectioner’s erythritol and baking powder to the egg mixture and whisk well to completely combined.
3. Divide the mixture between two greased microwave-safe mugs. One mug at a time, heat in the microwave for 90 seconds. Repeat with the other mug.
4. Once the mugs are cool enough to handle, run a small, sharp knife around each cake and turn out onto a plate. If desired, dust with additional confectioner’s erythritol before serving and enjoy.