Description
A quick and satisfying Boston cream mug cake made with almond flour, featuring a creamy vanilla center and a smooth chocolate topping.
Ingredients
- Melted butter 1 tablespoon
- Super fine almond flour 4 tablespoons
- Powdered sugar substitute 1 tablespoon
- Baking powder 1 teaspoon
- Vanilla extract 1/2 teaspoon
- Large egg 1
- Cream cheese 2 ounces softened
- Sugar-free vanilla pudding mix 1 box
- Heavy whipping cream 2 cups
- Sugar-free milk chocolate chips 1/2 to 1 cup
- Coconut oil 1 teaspoon
Instructions
- Grease a microwave-safe mug with melted butter.
- Add almond flour, sugar substitute, baking powder, vanilla extract, egg, and cream cheese, mixing until smooth.
- Microwave for 90 seconds until set.
- Remove cake from mug, slice horizontally, and let cool.
- Whip heavy cream with pudding mix until thick and fluffy.
- Melt chocolate chips with coconut oil in short intervals until smooth.
- Spread cream filling on bottom cake layer and place top layer over it.
- Pour melted chocolate over the top.
- Serve immediately or chill until chocolate sets.
Notes
- Do not overcook the cake to avoid dryness.
- Let cake cool before adding cream to prevent melting.
- Chill for firmer texture.
- Best served fresh or within 2 days refrigerated.
- Microwave times may vary depending on wattage.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 140 mg
