Skinny Single-Serving Raspberry Chocolate Chip Mug Cake
Yields: 1 mug cake
 
This healthy mug cake is perfect for when you’re craving dessert but don’t want lots of tempting leftovers lying around! It’s so easy to make and supremely tender, and those juicy raspberries with the rich chocolate are such an irresistible combination!
  1. Lightly coat a 1-cup ramekin with nonstick cooking spray.
  2. In a small bowl, whisk together the flour, powdered stevia, baking powder, and salt. In a separate bowl, stir together the butter, Greek yogurt, and milk.* Stir in the vanilla and vanilla crème stevia. Gradually mix in the flour mixture, about 1 tablespoon at a time, until just incorporated. Fold in the raspberries and ¾ teaspoon of chocolate chips.
  3. Spread the batter into the prepared ramekin, and gently press the remaining chocolate chips on top. Microwave on 30% POWER for 2 minutes 40 seconds (2:40). Let the mug cake cool for at least 2 minutes to allow the center to finish cooking through before enjoying.
Notes: For the gluten-free flour, use the following blend: 2 tbsp (15g) millet flour, ½ tbsp (4g) tapioca flour, ½ tbsp (3g) brown rice flour, and 1/16 tsp xanthan gum. I cannot guarantee that other gluten-free flours will work, but most store-bought gluten-free flour blends should work, if they’re measured like this. Do not substitute coconut flour.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

Any milk may be substituted in place of the nonfat milk.

You’ll use two types of stevia because too much of either type results in a very bitter aftertaste to the mug cake. Other sweeteners may be substituted in place of both the powdered stevia and vanilla crème stevia, but you may need to adjust the amount of flour or milk depending on the type of sweetener that you use. You’ll need the equivalent of 2 ½ tablespoons of granulated sugar.

If the yogurt and milk are cold, they will immediately re-solidify the melted butter. If this happens, microwave on HIGH for 6-8 seconds or until the butter re-melts; then proceed with the rest of the instructions.

It’s important to finely dice the raspberries because this ensures that the mug cake will bake evenly. The raspberry pieces should be about the same size as the mini chocolate chips.

It’s VERY important to microwave the mug cake on 30% power. This is set differently depending on the brand of microwave that you own. If microwaved on HIGH (full power) for a shorter time, the cake will be gummy, and the top may be overdone while the insides stay raw.

Microwave times may vary, depending on the wattage of your microwave oven. I used a 1000-watt microwave.

To bake the mug cake in a regular oven, bake at 350°F until the top feels firm to the touch and a toothpick inserted into the center comes out clean. I haven’t cooked the mug cake this way myself and can’t guarantee how long it will take, but check for doneness after about 12-14 minutes to start.

To see how this is made, watch my video here of a similar recipe!

{gluten-free, clean eating, low fat, low calorie, lower sugar, higher protein}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/08/04/skinny-single-serving-raspberry-chocolate-chip-mug-cake/