Description

This paleo chocolate chip mug cake is made with leftover almond pulp and baked in the microwave.

Ingredients

Scale

1/3 cup almond pulp (67g)*
1 large egg
1 Tbsp maple syrup
1/2 tsp vanilla extract
2 Tbsp tapioca flour (15g)
1 tsp coconut flour (3g)
1/2 tsp paleo baking powder
pinch of salt
1 Tbsp miniature dark chocolate chips

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Instructions

Combine the almond pulp, egg, maples syrup, and vanilla in a microwaveable cup or bowl. Mix with a fork until well combined.
Add in the tapioca flour, coconut flour, baking powder, salt and mini chocolate chips. Mix until well combined.
Let the batter sit for 2 minutes to thicken.
Place the dish in the microwave and cook the cake (on high) for 1 minute 50 seconds.
Cool a couple minutes then add your favorite toppings and eat.

Notes

*I used day old leftover almond pulp from making milk in the Almond Cow

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