Beat the egg in your chosen mug. You could also use a medium ramekin.
Add coconut oil, monk fruit, vanilla extract and baking powder. Stir to combine.
Add almond flour and whisk to break any clumps.
Finally, add some chocolate chips or chocolate chunks. In this step, you could combine it all or just leave them on top of the cake (I like this one best to have a melted chocolat-y hearth in the middle of the cake).
Cook it in the microwave for 60 seconds in high powder, then check it. It should be cooked but not overcooked as it could end up not being soft enough. If it is too wet, cook it for another 30 seconds (this is what I need to do, but I know that all microwaves are different, and the mug could impact the cooking itself).
Enjoy immediately! These cakes are better while fresh.
Keep any leftovers in the fridge inside an airtight container for up to 3 days.
Replace coconut oil with butter if you feel like it. Just soften it before using it.
Change chocolate chips for a tablespoon of peanut butter for a more satisfying cake.
Using blueberries is also a great choice as it provides moisture to the cake. And it turns out to be a healthier alternative rich in antioxidants!