Grab a mug that holds at least 12 ounces to prevent overflow. Lightly grease it if you want easier release.

Mix dry ingredients: Add almond flour, cocoa powder, sweetener, baking powder, and salt to the mug. Stir well to break up any clumps.

Add wet ingredients: Crack in the egg, then add almond milk, melted butter or oil, and vanilla. Stir until the batter is smooth and no dry pockets remain.

Fold in extras if using, like sugar-free chocolate chips or a few crushed nuts.

Microwave on high for 50–70 seconds. Start with 50 seconds, then check. The top should look just set but still moist. Add 5–10 seconds at a time if needed.

Rest for 1 minute to finish setting. This helps the texture become more cake-like and less spongey.

Serve warm as-is, or top with whipped cream, a dollop of Greek yogurt, or a drizzle of sugar-free chocolate syrup.