CategoriesAnniversary Birthday Cakes Recipes Food Recipes Lunch

Chocolate Cupieceake in a Mug – Lunch Recipe

  • Cooking time: 70 minutes
  • Portion: 5 persons


  • Almond Flour 90 g
  • Butter 60 g
  • Erythritol 2 tablespoons.
  • Vanilla extract half teaspoon.
  • Cream Cheese 500 g
  • Whipping Cream 125 ml
  • Eggs 2
  • Yolk 1
  • Erythritol 1 tablespoon.
  • Lemon Zest 1 teaspoon
  • Vanilla Extract half teaspoon.
  • Fresh Blueberries 60 g

Together we can change the world, just one random act of kindness at a time.

– Ron Hall

Energy value:

  • calories 335kcal
  • proteins 7g
  • fats 33g
  • carbohydrates 4g


  1. Preheat oven to 175 ° C. Grease a 22 cm pan with butter and cover the
  2. base with parchment paper. Melt coconut oil and cook until it has a nutty aroma. This will give a taste similar to chocolate. Remove from heat and add almond flour, sweetener, and vanilla.
  3. Mix thoroughly and pour the mixture on the bottom of the mould, tightly pressing.
  4. Bake for 8 minutes or until the crust becomes slightly golden.
  5. Remove from the oven and let cool while you are preparing the filling.
  6. Combine the cream cheese, cream, eggs, lemon zest, vanilla, and sweetener.
  7. Pour the mixture onto the bottom cake. Increase heat to 200 ° C and bake for 15 minutes.
  8. Then reduce the heat to 110 ° C and cook for another 45-60 minutes.
  9. Turn off the heat and let cool in the oven.
  10. Remove the cake when it has cooled completely and placed it in the refrigerator overnight.
  11. Serve with fresh blueberries.