Servings: 2 mug cakes

¼ cup Almond Flour ¼ cup Almond Flour
2 tablespoons Unsweetened Cocoa Powder 2 tablespoons Unsweetened Cocoa Powder
1 tablespoon Erythritol 1 tablespoon Erythritol
¼ cup Unsweetened Almond Milk lukewarm ¼ cup Unsweetened Almond Milk lukewarm
1/2 tbsp oil ½ tbsp oil
½ teaspoon Vanilla Extract ½ teaspoon Vanilla Extract
¼ teaspoon Baking Powder ¼ teaspoon Baking Powder
2 tablespoons Sugar-free Chocolate Chips optional 2 tablespoons Sugar-free Chocolate Chips optional
1 tbsp chopped walnuts 1 tbsp chopped walnuts

In a mug, combine the dry ingredients: almond flour, unsweetened cocoa powder, sugar-free crystal sweetener, baking powder.
Pour the liquid ingredients into the dry ingredients along with vanilla extract and walnuts. Next, stir to combine until it forms a thick chocolate cake batter. Stir in sugar-free chocolate chips.
Split the batter evenly into 2 microwave-safe mugs. Microwave both mugs for 50 seconds or until set on top but still soft and gooey in the center like a fudgy brownie. Take a spoon of cream cheese icing and put it into the middle to melt.