First things first – let’s talk about ratios & ingredients. When made my first batch, I used 2 tbsp of butter. BIG mistake. When I microwaved it, all the almond flour sunk to the bottom and the butter rose to the top and boiled. It was UGLY. The second time, same problem. I finally only put in 1 tbsp of butter and even then, it overflowed, then sunk and was not the consistency of cake at all. The problem? It was eggless. I tried guys, I really tried to make this eggless for you all but to be honest, it just didnt work out (for me).

Finally, after wasting an entire package of almond flour, it’s 8:30 at night and I threw the 10th try in the microwave. It FINALLY worked and held its shape. This time it was TOO rubbery, which I found out was because it was overcooked. I had cooked it in my 700w microwave on medium high for 3 minutes.. In my ventures this morning, I found the best time for my microwave is 90 seconds. Check the wattage on your microwave and try to adjust accordingly.

So finally, I made FOUR delicious and decadent mug cakes – Chocolate Cherry, Chocolate Mint, Lemon and Chocolate Peanut Butter. I took them out of the bowl because it was easier for me.

NOTE: the baking soda can be replaced with baking powder. If you use baking powder, do NOT put in the cider vinegar.

Because this is a 4-1 recipe, I won’t type them out here.. Instead you can find ALL recipes here: https://wp.me/p6Yuzo-ZZ

WATCH MY VLOGS: www.youtube.com/kalies

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What can you find on The Hungry Elephant’s youtube? Keto recipes, low carb recipes and more RECIPES.. We LOVE to cook and we want to share them with YOU. From tasty treats to mouth-drooling appetizers to delicious one-course meals. All videos after February 28th 2017 are keto and low carb!.. Tuesday and Friday.

So, follow along with us as we bring you the latest from our kitchen!

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