There comes a time in everyone’s ketogenic life where you crave something sweet. Cookies, brownies, cake – but there’s nothing that you’ve pre-made and nothing that is low carb laying around.
In under 5 minutes you can have a chocolate cake that’s rich, delicious, and sure to slam those cravings straight into the ground. Cake in a mug! Chocolate cake in a mug, that is. Absolutely divine in taste, just like you spent 45 minutes slaving away baking it in the oven.
I know, I know, you need almond flour. And none of that almond meal, either – only a fine grain almond flour for the soft and non-grainy texture. But it’s worth it, trust me!
I used to make these with protein powder, and the consistency is just nowhere close. The protein powder will give a more rubbery texture, and while it’s still good it’s just not great. The almond flour helps give it that real-cake texture that you’re looking for!
The key to the perfect consistency is the egg. Combined with the absorptive powers of the coconut flour and the rising properties of the almond flour, the egg will coax the cake to rise even higher than you might expect and provide an extremely decadent consistency.
Yields 1 chocolate cake
The Preparation
- 2 tablespoons butter, salted
- 1 1/2 tablespoons erythritol
- 2 tablespoons unsweetened dark cocoa powder
- 2 teaspoons coconut flour
- 2 tablespoons almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- 1 large egg
The Execution
1. Measure out 2 Tbsp. butter and put it inside the mug you will be using.
2. Microwave the butter for 20-25 seconds until it mostly melted and hot. Add your sweetener to the melted butter.
Note: You can use any low carb/low glycemic sweetener for this. Read more at: the best low carb sweeteners.
3. Add your 2 Tbsp. cocoa powder to the butter.
4. Add your coconut flour, almond flour, baking powder, and vanilla.
5. Don’t forget the egg! It will help the cake rise.
6. Mix the ingredients well, until everything is combined and there’s as little lumps as you can get. If you’re going to make 2 servings, this is the point where you would measure the batter out into 2 mugs or 2 ramekins. If you’d rather have something you can cut into squares and share, the keto chocolate brownies use cream cheese and coconut oil for a fudgier texture than a mug cake.
7. Microwave the cake for 60-75 seconds. It takes 75 seconds in my microwave. If you are making 2 servings, probably 50-60 seconds would do the best – I never make 2 servings because I’m greedy 🙂 If you have more time and want something that serves a crowd, our keto pound cake uses the oven and a loaf pan, with lemon extract and vanilla instead of cocoa powder.
8. While you’re waiting for the cake to cook, whip some cream in a mixing bowl. (Optional)
I do this by using an immersion blender – very quick, easy, and tasty but it will produce stiff peaked whipped cream (and to some it may be over whipped). Pour enough whipping cream into a container to cover the immersion blender blades. Blend for 20-40 seconds until you reach the consistency you want.
9. Let the cake cool for a moment and spoon on the whipped cream. (Optional)
This makes a total of 1 serving of Keto Chocolate Cake in a Mug. The serving comes out to be 417 calories, 36.6g fats, 5.1g net carbs, and 12.1g protein.
If you want the same chocolate hit but with a citrus note, our orange chocolate keto cookies use orange zest and chocolate chunks baked together – a different texture and flavor profile from this mug cake.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 1 1/2 tablespoon erythritol | 4 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon unsweetened dark cocoa powder | 40 | 1 | 6 | 4 | 2 | 2 |
| 2 teaspoon coconut flour | 13 | 0.8 | 2.2 | 1.6 | 0.7 | 0.7 |
| 2 tablespoon almond flour | 81 | 7 | 3.1 | 1.8 | 1.3 | 2.9 |
| 1/2 teaspoon baking powder | 1 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1/4 teaspoon vanilla extract | 3 | 0 | 0.1 | 0 | 0.1 | 0 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| Totals | 424 | 37 | 12.5 | 7.4 | 5.1 | 12.8 |
Keto Chocolate Cake in a Mug
Ingredients
- 2 tablespoon butter salted
- 1 ½ tablespoon erythritol
- 2 tablespoon unsweetened dark cocoa powder
- 2 teaspoon coconut flour
- 2 tablespoon almond flour
- ½ teaspoon baking powder
- ¼ teaspoon vanilla extract
- 1 large egg
Instructions
- Measure out the butter and put it inside the mug you will be using. This should be at least a 12 oz mug.
- Microwave the butter for 20-25 seconds until it is mostly melted and hot. Add the sweetener to the melted butter.
- Add the cocoa powder to the butter.
- Add the coconut flour, almond flour, baking powder, and vanilla.
- Don't forget the egg! It will help the cake rise.
- Mix the ingredients well, until everything is combined and there's as few lumps as you can get. If you're going to make 2 servings, this is the point where you would measure the batter out into 2 mugs or 2 ramekins.
- Microwave the cake for 60-75 seconds. It takes 75 seconds in my microwave. If you are making 2 servings, probably 50-60 seconds would do the best - I never make 2 servings because I'm greedy.
- While you're waiting for the cake to cook, whip some cream in a mixing bowl. (Optional)
- Let the cake cool for a moment and spoon on the whipped cream. (Optional)
how do you make the whipped cream?
Just some heavy cream + stevia + some elbow grease. You can use a hand mixer, too 🙂
Craig, can you make a cream like this with Almond butter as well? As in something like 1 Tbsp heavy cream, stevia, 1Tbsp Almond butter. I am considering trying to make this mug cake and top it with an almond butter cream sauce to make it extra rich. 1Tbsp. of Almond butter is only 1 net carb after all. Just not sure about the process to keep it somewhat fluffy (doesn’t have to be perfect).
You definitely could!
Fantastic recipe! Hershey makes a “Special Dark” cocoa powder now, so I’ve been using that, with hazelnut flour instead of almond (my local store was out of almond flour). Also using Truvia/Erythritol blend. The taste is like a rich devil’s food, just tremendous! No one else can even tell it is low carb, or different in any way than sugar/wheat flour cake, which is a wonderful measure of its success!
Sounds awesome – glad to hear you’ve been liking it so much. Feel free to mix other goodies in for a twist 🙂
Thanks for this great recipe, Craig! I’ve made this many times and have been trying some new things with it. I started with a few dollops of almond butter on top and pressed in before putting it in the microwave. Some homemade whipped cream with maple extract for a topping makes it amazing! Tonight I split the batter into 4 silicone cupcake molds and put a dollop of almond butter on top. With the same whipped, maple cream now I can have a small treat without being tempted to eat the whole thing on days when I don’t really have the macro/calorie room for it.
If you wanted to combine this and the protein-based recipe, how would you do that? Half almond flour / half protein?
Yes, and also cook for a bit less. I find that protein based cakes cook a bit quicker.
Hi Chris. If I want to make this non-chocolate, do I just leave the chocolate out or do I need to replace it with something? if so, what kinds of things would you recommend? Thanks!
Hi Elle, check out our recipe for churro mug cake. You can easily modify it with different spices. 🙂
//www.ruled.me/churro-mug-cake/
Hi Elle, check out our recipe for churro mug cake. You can easily modify it with different spices. 🙂
http://www.ruled.me/churro-…
Thanks, but was hoping to use this recipe since it got such good reviews and not really looking for anything with spices. Plus, there are so many LC recipes that have chocolate I was hoping to learn how to just substitute the chocolate out, even for something as simple as vanilla or lemon 🙂
Most of the mug cake recipes on this site are essentially the same recipe with different additions and spices. When you take the chocolate powder out of the recipe you will have to replace it with something else. Virtually every other ingredient in a chocolate cake recipe would have to be altered – fat content, leavening, bulk, sweetness. It’s a lot easier to alter a recipe that’s already formulated without chocolate. With the churro mug cake recipe you can simply leave out the spices and add more vanilla or whatever other ingredient you’d enjoy.
Most of the mug cake recipes on this site are essentially the same recipe with different additions and spices. When you take the chocolate powder out of the recipe you will have to replace it with something else.
Looking at the chocolate mug cake vs. the other mug cakes the formula seems to be this: Take out the chocolate powder and the 2tsp of coconut powder. Add an additional 2 TBSP of Almond Flour. It looks like the other ingredients (sweetener, leavening) are actually the same! Sorry I’m used to baking big cakes xD
I also found this recipe that I thought you would like while I compared all the mug cakes. It’s an Italian lemon sponge cake! The cake is bigger though:
//www.ruled.me/italian-lemon-sponge-cake/
hi i’m new to the whole keto diet, and just wanted to know how come there isn’t a nutritional breakdown for 1 1/2 Tbsp. Erythritol or Splenda?
Thanks
I use erythritol and it’s a sugar alcohol that isn’t processed by the human body. I don’t count it in the nutrition because of this.
Are there sugar substitutes that should not be used because they do affect the body and ketones?
Hi Shannon, check out this post that Craig put together. It’s got a great graphic about different substitutes and how they effect you:
//www.ruled.me/ketogenic-diet-food-list/
Hi Shannon, check out this post that Craig put together. It’s got a great graphic about different substitutes and how they effect you:
http://www.ruled.me/ketogen…
I seriously think this recipe might be the reason why I gain weight on keto. I am absolutely in love with it. Thank you so much for all of your recipes and hard work.
You can pretty much omit the flours. Use 1tbsp cream and 1tbsp coconut oil instead of the butter. I prefer to add the button on top after it’s cooked. A spoonful of peanut butter in the middle of the batter is pretty good too.
Thanks for your tips!
I’m 2 months into keto and just tried mug cake for the first time ever, using this recipe – it was amazing! Of course, I doctored it up just a little based on what I had on hand. The only chocolate I had in the house was a 95% Lindt bar, so I just chopped 2 squares super fine and added it to the melted butter before adding the rest of the ingredients. I also had egg whites that needed to be used, so I used about 3 Tbs of that instead of a whole egg. And I added a spoonful of sour cream for moisture. I make my own keto sugar blend with 1/3 each erythritol, xylitol, and Splenda so I used that for the sweetener. Put some whipped cream on top, and it was one of the best craving-killers I’ve ever had! Just one tip – stop cooking it while it still looks a little gooey in the center, as it will naturally keep cooking a bit as it cools. This will keep it nice and moist. Thanks for this recipe!!
Thanks for the tip Christina! I’m a chronic walk away from the microwave person so I should definitely try this out. 😀
Hie, I will be using stevia (powder) for this recipe. Those that come in small sachets. Each sachet contains approx 1 tsp. Can I know how many I’d need for this recipe?
Hi Angeline, there are about 3 teaspoons in a tablespoon. I would use 4-5 sachets.
The mug cake is great for craving chocolate cake and being a low carb no sugar cake, but it is very dry. I lightly whipped some cream so it was a bit fluffy but still liquid and that helped quite a bit.
Thank you for this awesome recipe!
That sounds great! I like to add a little butter on mine….don’t judge me lol.
Anyone ever make this in the oven? I don’t have a microwave and am putting in my toaster oven
Craig tells me that you can bake at 350F 8-10 mins.
Thank you, odd I am just now seeing this
FYI Rapunzel cocoa powder has less than 1 carb per tablespoon serving.
Thanks!
Yes, there are other brands as well (like equal exchange) that carry very low carb cocoa powders. They just tend to be a bit more expensive 🙂
I threw together a frosting of sorts for this which turned out very nice. Used 200g cream cheese, 100g sour cream (whipped cream may work too if you whip it up), mix them together, add 100g grazed coconut (the finer, the better). Whip together. The coconut will absorb liquid and give it a typical frosting quality. I think I’ll use the mixer next time so it becomes really nice and ground. Depends if you want the more grainy texture. Net carbs for this is roughly 5g/100g. This also yields a very large batch more suitable for cake-size, so about 4 times this recipe in size. Net fat per 100g is 34g.
Thanks for the tip!
Do you really need the coconut flour? I can’t bring myself to spend so much for 2 tsps!
You could use almond instead. 🙂
You will probably want to make this more than once! Coconut flour is a staple in our house!
Thanks Karla!
I don’t have Baking Powder!!! :'{
Oh no! If you have baking soda and cream of tartar then you can use as a substitute sometimes.
I don’t have either. I’ll have to run to the store.
I don’t have a microwave, do you think you could just cook this in the oven?
Yes! I’ve been told 350F for about 10-15 minutes.
Satisfying replacement for the carb-loaded mug brownie. Even more delicious with whipped cream!
Yum! Thanks Cat!
Oh no where are all the old comments?! Someone had a recipe for making a bulk batch and now it’s gone!!
Sorry Aideya, the website went from http to https and it’s causing the old comments to now show up. I’m not sure when it will get sorted out.
I found these instructions left in an old comment by Craig, is this what you were looking for?
“You could just x8 the recipe and put it into a cake pan. 350-360 for 18-30 minutes? I haven’t tried a large version so I’m not 100% sure, but if you just kept your eye on it in the oven no doubt you’d be able to tell when it’s done :)”
It’s not Laura but I thank you for looking! Whoever it was had posted all the ingredients for a big batch you could premix the dry ingredients on, then just scoop the required amount into the butter and egg and microwave. I had a big batch made but couldn’t remember how big that scoop was. I think it was 1/3 cup (at least it turned out OK haha).
Oooh! That sounds awesome, I want the recipe too! Hopefully we get it fixed.
Hi – just tried this cake and it was amazing!
I’m also a mathy, so figured up the total dry ingredients.
1/3 Cup plus 1 T would be one recipe, if you want precision.
1/3 cup might be a bit more moist.
Here’s what I came up with for a bigger batch 6x the original:
Almond Flour 3/4 Cup
Cocoa Powder 3/4 Cup
Coconut Flour 1/4 Cup
Erythritol 9 T (1/2 cup plus 1 T)
Baking Powder 1 T
Use 1/3 Cup plus 1 T for a single recipe
I just made this, it was the very first cake I ever made and it was amazing! I did change up a few things, I didn’t have splenda or erythritol powder but I had liquid stevia. I put in 9 drops of the liquid stevia and the cake didn’t taste sweet enough to me so I put in 30 grams of Hershey’s Sugar Free Strawberry syrup and that did the trick. Next time I’ll try 45 grams for extra strawberry flavor, I think it goes very well with the chocolate.
Wow! I’m glad you liked it.
OMG! I made this and It was perfect 💓😍
Can I use coconut flour only? Almond flour is too expensive here in Argentina.
Hi Viqui! You can, but you will need to add more moisture if you use all coconut flour. I would add 2 TBSP more melted butter and go from there.
99cents store-99cents store Coconut Flour is now at the 99cents store. I brought 3 bags & keep in the refrigerator, Enjoy your mug cakes.
I just made this and it tastes great but it’s very dry and crumbly. Can it be made with all almond flour or some other sub for the coconut flour? Could more fat be added, like maybe some coconut oil?
Hi Luanna, you could try adding some more fat – but also try cooking it for a little less time. That might be a sign of it being overcooked, and microwaves can be different. I’ve done this recipe with all almond flour with no trouble too.
I made this and it was beautiful but tasted awful. I couldn’t get the taste off my tongue for hours. And, YES, I followed the recipe exactly. Its a great idea and I’m going to work on tweaking it to see it I get something that not only looks good but tastes good, too.
I’m sorry to hear that Jo!
didnt enjoy this at all. will continue to try and tweak but didnt like the taste
Oh no! I’m sorry to hear that 🙁
Thanks for the info regarding Erythritol carbs not counting against daily carb intake. This opens up a whole new avenue of options! Still new at this keto diet, lots to learn!
The erythritol is a sugar alcohol. Your body does not digest it. You can subtract the sugar alcohol from the carbs like you do with fiber. Craig wrote up a pretty helpful guide over here:
https://www.ruled.me/keto-diet-plan-best-and-worst-sweeteners/
The erythritol is a sugar alcohol. Your body does not digest it. You can subtract the sugar alcohol from the carbs like you do with fiber. Craig wrote up a pretty helpful guide over here:
https://www.ruled.me/keto-d…
I make this using almond meal and it’s great. I also use the same mixture (minus the cocoa) and add 3 tablespoons frozen blueberries for a fruity change. Thinking about adding frozen raspberries to the chocolate mix.
Nice! I bet the raspberries will be amazing. I used to really love chocolate raspberry bars.
Wow, it worked! Not like I doubted your recipe, I just doubt my skills sometimes in the kitchen. I devoured it. Going to be making this a regular treat – and next time, whipped cream! Thank you!!
That’s so great to hear Sarah!
Hi, quick Q – if making this into the two servings, is that 2.6 net carbs each? Because in your table, you write 5.3 net carbs, but would it be 5.2? (2.6 + 2.6)?
Hi there! The table shows the full recipe. So if you eat the whole cake it’s 5.3 net carbs, but if you divide it then it’s 2.6. The discrepancy is probably due to numbers being rounded to the tenths.
Hi, this cake made me feel soooo guilty. How can something with such little carbs taste so good. I only put 1 tsp cocoa because I did not want it to be too bitter and I used xylotol(this is easy to find in South Africa) for sweetness. This is by far my favorite keto desert.
I’m so glad you liked it! It does feel a little like cheating…
Simply Amazing! Way better that you can imagine! This is a must try! I am so grateful for Ruled.me for sharing your knowledge and experience. This has make a huge difference in my brand new Keto Journey!
#YouRock Reled.me
Thank you! I wish you great success on your journey 🙂
soo yummy ! Can you much a bunch of them and freeze them you think ?
They may turn a bit mushy once re-heated, but if you try it out let us know how it goes!
This recipe is fantastic! I’m 19 and have to follow a ketogenic diet for health reasons but it’s been so hard to kick my sweet tooth. This mug cake is absolutely what I’ve been looking for.
That’s so great!
Is the recipe correct with 2 teaspoons of coconut flour? My brand has 2 tablespoons at 60 calories with 8 carbs 2 fats and 5 fiber. Teaspoons would be a third of that 20 calories.
Yes! Thank you for pointing that out, I updated the nutrition table recently and I think I put tbsp instead of tsp into the calculator. 🙁
I just know this is going to be good. I didn’t have all the ingredients so I tried it with whatever I have. Instead of unsweetened powder cocoa, I used a block of unsweetened baking chocolate square. And instead of stevia, I used xylitol. I wasn’t sure what the equivalent measurement is so I only used 2 tsp. My blooper was using ground flax seed instead of almond flour. I reached for the bag of what I thought was almond flour and scooped 2 TBSP into the mixture. I was thinking it looked pretty course. When I realized that I used flax seed, it was too late! Good thing this is such a small serving that I figured I might as well try it to see how it would turn out.
It wasn’t bitter but it could definitely use more sweetener. I think if I used more sweetener it would have been good despite the flax seed. I’ll try it again tonight and definitely with almond flour and more sweetener!
Woah! I’m glad it turned out well, I would have thought the flax seed would have been not so good. xD
can you sub the erythritol with splenda?
I just want that grumpy cat mug. 🙂
I mean, a LOT.
If you use all coconut flour I think it might come out more dry. (It absorbs a lot of moisture.) Might try microwaving it just a little less. I think that any low-carb cake is going to be a touch dry compared to a full sugar cake though. Wheat flour and sugar holds a lot more moisture than what we can use.
I accidentally switched the amounts for coconut and almond, realizing the mistake only when the batter became too thick to mix. I added maybe a 1/4 cup of olive oil to moisten it up. It came out even better.
I added to this cake chocolate stevia drops and a tiny bit more almond flour. My man loved it!
I have no idea how you managed to get 5.86g Net Carbs in this? I just entered the ingredients into MyFitnessPal and got 31.4g of Net Carbs! 🙁
MyFitnessPal is counting fiber + sugar alcohols in the carb count.
When I enter ingredients into MyFitnessPal I omit the Swerve or erythritol because they are not used by your body. They list carbs on the label but they pass through. So it’s as if it was not in the recipe anyway. That way I can get a more accurate carb count. My pharmacist daughter in law explained that to me!
Net carbs doesn’t include fiber. That’s why it’s called “net” carbs.
I didn’t have all the ingredients to try this recipe, but I used what I had laying around. I used almond meal in place of almond flour and coconut flour. My butter was frozen so I used 2 tbs Virgin coconut oil. Added a little bit of salt.
Despite winging it on ingredients I really enjoyed the way this mug cake turned out. Was pretty delicious.
We dont use a microwave,how long do you think it would be in an oven or toaster oven?
350°F for about 15 minutes seems to do the trick for most people! 🙂
Great! I’m going to make about 12 of these in the oven for a presentation tomorrow on keto. I’ve lost so much weight and had so many people asking I went ahead and decided to make an awesome presentation with some sample food and desserts. I got about 12 people coming and 5 going to login online! Was specifically trolling the comments to find out if I could do it in the oven with a muffin pan so I could have multiple servings real quick.
I just made this last night. I didn’t have erythritol so I used 3 splenda packets. Didn’t have almond flour (I know how do you keto w/o almond flour?!) so I used 2 tbsp. coconut flour+2 tsp. coconut flour. I took Laura’s suggestions and added an extra tbsp. of butter and cooked for only 60 seconds (versus 75) and it came out so delish! I never knew you could have whipped cream on keto. I just read the container last night and yup >1g carb so I allowed myself to have some!! Thank you for this recipe. Made it twice already 😉
This is a great quick treat! I prefer a “lava” style cake, so I only cook for about 40 seconds. I also add Lily’s chips and sometimes plop a scoop of natural PB in the middle before cooking. Super decadent!
Yum!
Here’s a variation I tried after making the chocolate cake…
1 Large Egg
1 tbsp. Almond Flour
3/8 tsp. Crystal Light lemonade mix
3 packets Truvia
2 tsp. Coconut Flour
1/8 tsp. Vanilla Extract
1/4 tsp. Baking Powder
BAM! Instant lemon cake. My calcs have it at 2.7g net carbs (after subtracting 2.7g for fiber and 9.0g for the erythritol in the Truvia) and 136 cals. The increased volume of egg percentage-wise lets you ditch the butter leaving those spare calories for a quick raspberry sauce made from some crushed berries and sweetener with a dollop of whipped cream on top. A couple drops of yellow food coloring make it really lemony looking too 🙂 Try it! Oh, and this is a single serving…
I just used defrosted almond pulp (leftovers from almond milk) in the recipe and it turned out moist and delicious. I’ll also add lemon rind to the batter next time.
I followed this recipe and it smelled so good while cooking but when I tasted it there was a bitter taste that overwhelmed by taste buds. What could I do to eliminate this bitterness?
I’m not sure, did you follow the recipe as written? You might need more sweetener…(or less chocolate?)
A couple of days ago I reduced the cocoa powder from 2 TBS to one to two teaspoons for each mug and the bitterness is no longer an issue. Tastes great now!
I’m so happy to hear that! 😀
I did the same thing. I added 2 tsp instead of 2 tbsp because it was super bitter for me. I also added Truvia that has Stevia in it because the Erythritol was not sweet enough.
I’ve also made a batch with coconut oil instead of butter, I used the same amount and it was delicious! Oh, and I did add heavy cream whipped up with powdered Truvia. It turned out awesome! Thanks for sharing!
I was thinking the same, seemed like to much cocoa.
I tried less coco and more sweetener. The bitter sweet became less but it still tastes weird.
I’m aware this comment is 4 years old, but I also had a problem with this being bitter and I made no divinations (with the exception of using Stevia).
Stevia can be bitter to some people so if you used only stevia and increased the amount, it’s likely the cause. That paired with the unsweetened cocoa powder can also add bitterness. You have to have the sweetener balance out the bitterness in the chocolate.
it seems like there’s a different type of sugar substitute for every recipe. are there two types, one granulated and one powdered, that i could get that would work for in all these recipes? maybe even a third for liquid sweeteners, but any more than three is just excessive.
Powdered erythritol works in all recipes, but granulated can be bought cheaper in bulk. You can powder your own erythritol with a spice grinder to save money. A lot of our recipes use a stevia/erythritol blend because the flavor is better but you can use just one of them if you’d like to.
What if I just bought the granulated stevia/erythritol blend and a spice grinder? Would I have pretty much all my bases covered then?
That should do it!
what ratio do you suggest mixing the erythritol and the stevia?
I usually do about 50/50.
I am sitting here thinking about how much I want chocolate cake (been keto for only about 13 days) and came across this post. I am so happy to find this. Heading straight to my kitchen.
How was it?
I noticed that most of the mug cakes have a “base” with almond flour, then adds a little more for the “flavor”. This one uses a coconut flour addition. Is there a reason for that? Does it make the texture for this one different or something?
This was delicious. A little overdone in my microwave, but unbelievably rich. I think next time, I should eat half. It is almost too rich with the cream and so good. Thank you
I’m glad you enjoyed it Martham!