(Paleo) Chocolate Mug Cake

I won’t deny it, I love me a snowstorm.
I love waking up on a cold snowy morning, watching the snow fall and accumulate. When all the surroundings are beautifully quiet — not only does everything look as if it is covered with a big white blanket, it also sounds as such.
A snow day means I can stay in my pajamas, drink hot tea and being lazy on the couch all day.
No running, no biking, no swimming, not even yoga — though I could take a yoga online class or do my own thing I just don’t feel like it.

Wise people know that the best way to survive a snowstorm is to stay in and cook your way through it. Ask anyone that is familiar with blizzards and you'll get the same answer every time: Keeping the belly warm during a heavy snowfall is THE best way to endure it.
That's what I did, anyway.
Among the many recipes I cooked over this past weekend this (Paleo) Chocolate Mug Cake came out so awesome I couldn’t possibly not share it with you.
Okay, so I know you’re probably over mug cakes and you’re probably rolling your eyes at me. But trust me on this one, it’s delicious.
Moist but not too moist, cakey but not too cakey, sweet but not too sweet, with a deep chocolate flavor and a fantastic coconut aftertaste that will make you crave for more (if you’re into that, of course!)
This mug cake is such a great alternative to baking a flourless chocolate cake or a pan of cupcakes. It’s a super legit fix for that chocolate craving!

(Paleo) Chocolate Mug Cake                                                                                                             Print this recipe!

Ingredients
Serves 2

2 tablespoons coconut flour (I used Bob’s Red Mill)
2 tablespoons cocoa powder
½ teaspoon baking powder
1 egg
2 tablespoons milk (your choice, I used almond milk)
2 tablespoons coconut oil, melted
2 tablespoons maple syrup (or lmild tasting honey)
½ teaspoon vanilla extract
1 tablespoon chocolate chips

Directions

In a large mug or cup whisk coconut flour, cocoa, and baking powder.
Add egg, milk, coconut oil, maple syrup, and vanilla.
Using a small fork, whisk until everything is well combined. Finally, fold in chocolate chips.
Microwave on high for 2 and ½ minutes.
Let sit for a couple of minutes before devouring.

Nutrition facts

One mug cake yields 576 calories, 40 grams of fat, 50 grams of carbs, and 11 grams of protein.