Description
This quick and easy Paleo Chocolate Chip Mug Cake is made with leftover almond pulp, naturally sweetened with maple syrup, and cooked in under 2 minutes in the microwave. A healthy, single-serve dessert that’s gluten-free, grain-free, and paleo-friendly!
Ingredients
⅓ cup almond pulp (67g)*
1 large egg
1 tbsp maple syrup
½ tsp vanilla extract
2 tbsp tapioca flour (15g)
1 tsp coconut flour (3g)
½ tsp paleo baking powder
Pinch of salt
1 tbsp miniature dark chocolate chips
Instructions
In a microwave-safe mug or bowl, combine almond pulp, egg, maple syrup, and vanilla. Mix well with a fork.
Stir in tapioca flour, coconut flour, baking powder, salt, and chocolate chips until fully combined.
Let the batter rest for 2 minutes to thicken.
Microwave on high for 1 minute 50 seconds.
Allow to cool slightly, add toppings if desired, and enjoy warm.
Notes
Best enjoyed immediately for the perfect texture.
You can substitute honey for maple syrup.
For extra indulgence, top with almond butter or coconut whipped cream.
*Almond pulp is the leftover from making homemade almond milk.
- Prep Time: 5 minutes
- Cook Time: 1 minute 50 seconds
- Category: Dessert
- Method: Microwave
- Cuisine: American
