Regardless of what version you choose to make, the steps are the same.
Add dry ingredients to a small bowl, combine. Add wet ingredients to a separate bowl, whisk.
Add dry to wet, stir to combine. Drop batter into an Epicure non-stick silicone cup or a lightly-oiled mug. Microwave on high for 1.5 minutes.
Eat from the mug, or; if using a Epicure non-stick silicone cup, flip over onto a plate.
Option to melt a square of chocolate and drizzle overtop.
Notes
Microwave: if you do not want to use the microwave, totally cool. You can bake this in the oven at 350F for 20 minutes or so.
Poudre Douce: replace with an equal amount of chai spice mixture or ground cinnamon.
Avocado Oil: I chose to use avocado oil because it’s plant-based, a clean oil, safe for high-temperatures, and has a neutral taste. You could also use melted coconut oil.
Xylitol: There is a small amount of xylitol in this keto recipe. If you’ve reacted to xylitol in the past, it’s likely because the xylitol wasn’t North American grown, it came from corn, or you ate too much of it in one sitting. Our bodies have a specific enzyme that breaks down xylitol. It takes a couple of weeks to build up the enzyme so it’s best to start off slow with it and work your way up!
Stevia: I used a combination of xylitol and stevia in this recipe to reduce the amount of stevia to add to the authentic “sugar” taste of this recipe. If you do not like stevia, or have a favorite sweetener that you would like to use in place of the stevia or xylitol, go for it. A liquid sweetener such as honey could be used, perhaps at 1 tablespoon for the recipe.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2015/04/no-sugar-flourless-chocolate-chai-mug-cake/