Dutch process cocoa involves treating the cocao beans with an alkaline solution before extracting the cocoa. Regular, or natural, cocoa powder is slightly acidic, which results in a more bitter taste. The alkaline treatment in Dutch processing neutralizes that acidity, resulting in a sweeter taste. (SeriousEats) Note: wearing little wooden shoes is completely optional. I personally prefer Dutch-process cocoa when possible in keto treats. Since we are using sugar substitutes, I feel like it helps to start with a less bitter chocolate and build from there. But feel free to try this mug cake with whichever cocoa powder you have on hand. Baking with Dutch-process cocoa can be tricky, as its neutrality means it works well with baking powder, whereas natural cocoa powder will invariably need the more alkaline baking soda in the mix. I’m mentioning this so you realize that the two are not interchangeable in any recipe; substitution can sometimes result in disappointing results. It’s always best to use the type of cocoa powder specified in the recipe.