Ingredients 2 tbsp almond flour 1 tbsp cocoa powder 1 tbsp low carb sugar (Lakanto works best!) 1/4 tsp baking powder 1 tbsp mayonnaise (use sour cream in a pinch) 1 large egg yolk 1 tsp water

Preparation: Fluff up the almond flour with a whisk before measuring and SIFT THE COCOA POWDER BEFORE MEASURING. (I sift any cocoa powder I buy and keep it in an air-tight container. This breaks apart any lumps for more accurate measuring. Using compacted cocoa results in using more cocoa and a bitter cake.) Method: Measure the dry ingredients into a mug or jelly jar and mix completely with a fork. Add the mayonnaise, egg yolk, and water, stirring completely making sure to get it all from the bottom. Let batter sit 1-2 minutes.
Microwave for 50 seconds, depending on your microwave.

3 net carbs!!

I’ve also been know to whip some heavy cream/monkfruit sweetener for a topping or drop some Lilly’s chocolate morsels in there- YUM!!