Skinny Single-Serving Chocolate Chip Mug Cake

• Vegetarian
• Gluten free

• Condiments

  • 3/8 tsp Stevia, powder
  • 18 drops Vanilla creme stevia

• Baking & Spices

  • 1/8 tsp Baking powder
  • 1 tsp Chocolate chips, miniature
  • 1/16 tsp Salt
  • 1/4 tsp Vanilla extract
  • 3 tbsp Whole wheat flour or gluten-free* flour, white

• Oils & Vinegars

  • 1/4 tsp Butter or coconut oil, unsalted

• Dairy

  • 1 tbsp Greek yogurt, plain nonfat
  • 1 1/2 tbsp Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• 3 tbsp (23g) white whole wheat flour or gluten-free* flour (measured like this)
• ⅜ tsp stevia powder
• ⅛ tsp baking powder
• 1/16 tsp salt
• ¼ tsp unsalted butter or coconut oil, melted
• 1 tbsp (15g) plain nonfat Greek yogurt
• 1 ½ tbsp (23mL) nonfat milk
• ¼ tsp vanilla extract
• 18 drops vanilla crème stevia, or to taste
• 1 tsp miniature chocolate chips

Directions

• Lightly coat a 1-cup ramekin with nonstick cooking spray.
• 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 ¾ teaspoon of chocolate chips.
• 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.