Low-carb chocolate mug cakes

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"This is one of Lucca’s inventions! It is so quick and easy he can make it on his own in two ticks. He usually just makes one at a time but I have quadrupled the recipe for a family." – Vickie de Beer

Ingredients

4 eggs
50 g butter, melted
4 T water
4 T plain Greek yoghurt
1 t vanilla extract
1 grated zest of orange (optional)
2 t baking powder
2 T cocoa powder
45 g coconut flour
40 g ground almonds
4 T xylitol
1 t ground cinnamon
soft butter, for greasing
1⁄2 cup whipped cream, for serving
Fresh berries

Cooking Instructions

1. Whisk all the ingredients together until well combined.

2. Grease four 250ml microwave-safe mugs with butter. Divide the cake mixture between the mugs. Bake for 2–21⁄2 minutes in the microwave on 100% power.

3. It’s ready when a skewer inserted in the centre of the cake comes out clean. Serve warm with whipped cream and fresh berries.

Extract published with permission from Type 1 and Type 2 diabetese Handbook by Céline Vickie de Beer, Kath Megaw and Prof David Segal. Published by Quivertree Publications. Available at your nearest book store or online. Recipes and styling, Vickie De Beer, photography Craig Fraser.

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