Preheat your oven to 180F/350C, if using.

Get a bowl and add in the butter. Pop it into the microwave and zap it for 15-30 seconds till the butter melts.

Add in the almond flour, cocoa powder, baking powder, salt and stevia/erythritol and the vanilla extract and one tablespoon of heavy cream. Crack an egg into it and give it a good mix till it’s well combined into a glossy chocolate batter.

Transfer into a greased ramekin and pop it into the oven for 12-15 minutes till a toothpick comes out clean. If you’re using the microwave, pop it in for 90 seconds on the highest power.

When the cake is done, set it aside to cool while you make the ice cream mix. You can also pop it into the fridge to help it cool faster.

For the ice cream, add the chilled heavy cream to a bowl. Into that, add the powdered erythritol and whisk together till you just get soft peaks.

Then add in the vanilla extract, the whiskey or alcohol of your choice. Sift in the cocoa powder and whisk it all again until just combined and it’s still holding soft peaks.

Take the cake out of the ramekin and cut into chunks. They can be as big or as small as you like. I used half the mug cake for my ice cream, but feel free to use more or less.

Add the cake chunks into the ice-cream mix, as well as the chocolate chips, and gently fold it all together till it’s equally distributed. Transfer to a freezer-safe bowl and pop it into the freezer for a minimum of four hours. Scoop and serve!