Este pastel de chocolate en taza sin gluten es una manera increíble de disfrutar de un postre bajo en carbohidratos, cetogénico y sin gluten.
Con la dulzura natural de Lakanto Endulzante de monkfruit con alulosa y la riqueza del chocolate Lakanto , no podrás creer que algo tan sabroso pueda encajar en tu plan de alimentación. ¡Disfrútalo!
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5 minutes
2 minutes
350
Craving a delectable dessert without the guilt of high carbs and sugar? Look no further!
Our Gluten-Free Chocolate Mug Cake, sweetened with Lakanto Monkfruit with Allulose and featuring rich Lakanto Sugar-Free Chocolate, is here to satisfy your sweet tooth while keeping your dietary preferences in check.
This heavenly chocolatey treat is not only can be made keto-friendly but also gluten-free, making it a perfect choice for those with dietary restrictions.
Let's dive into the simple and delightful recipe.
3 Tbsp Lakanto Sugar-Free Chocolate Bar or Lakanto Sugar-Free Chocolate Chips (chopped)
3 Tbsp Gluten-free flour (your choice)
2 Tbsp Lakanto Classic or Golden Sweetener with Allulose
To start, select a microwave-safe mug or ramekin for your mug cake, 8-12 ounces.
Add the chopped Lakanto Sugar-Free Chocolate to the mug with the melted butter and stir until the chocolate is completely melted and well combined. Pop it back in the microwave for 10 seconds if needed.
Stir in 3 tbsp of gluten-free flour, 2 tbsp of Lakanto Monkfruit Sweetener with Allulose, and 1/2 tsp of baking powder into the mug. Stir well to ensure all the dry ingredients are fully blended with the chocolate and butter mixture.
Crack one large egg into the mug and add 1/4 tsp of vanilla extract or a few drops of Vanilla Monkfruit Extract. Stir the mixture until everything is well combined.
Place the mug in the microwave and cook for 60 seconds seconds. The cooking time may vary depending on your microwave's wattage, so keep an eye on it. The mug cake should rise and set, but it's vital not to overcook it to keep it moist. Cook longer in 10 second intervals, if needed.
Feel free to customize this delightful dessert with your favorite toppings.
Here are some ideas:
sugar-free whipped cream (this recipe is top-notch)
a dusting of cocoa powder
A dusting of Lakanto Powdered Monkfruit Sweetener
extra chopped Lakanto Chocolate or Chocolate Chips
a scoop of vanilla ice cream (here’s a great recipe)
a spoonful of oursugar-free spreads: Peanut Butter anyone?
fresh berries (strawberries, raspberries, blackberries)
a sprinkle of cinnamon
Chopped nuts (hazelnuts, pecans, walnuts)
Tips for a successful mug cake
Eat the cake cold or a room temperature, but also feel free to heat it in the microwave again. Put a small pat of butter, peanut butter, coconut oil on top before reheating for 20-40 seconds on high.
To store for a week or so, wrap tightly in plastic wrap and store in the freezer. Let it thaw in the fridge and then reheat with the above directions.
Most important tip of all: Do not overcook! You want it to be still wet looking, springy and moist
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