Description
Indulge in a delicious and guilt-free Keto Espresso Mug Cake that is quick and easy to make.
Ingredients
Scale
- 1/4 cup almond flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon granulated erythritol (or preferred sweetener)
- 1 large egg
- 2 tablespoons unsweetened almond milk
- 1 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- 1 tablespoon brewed espresso (cooled)
- Optional: sugar-free whipped cream or a sprinkle of cocoa powder for topping
Instructions
- In a microwave-safe mug, combine the almond flour, cocoa powder, baking powder, salt, and erythritol. Mix well until all dry ingredients are evenly distributed.
- Add the egg, almond milk, melted coconut oil, vanilla extract, and brewed espresso to the dry ingredients. Stir until the mixture is smooth and well combined.
- Microwave the mug on high for 60-90 seconds, checking for doneness. The cake should rise and be set in the center. Be careful not to overcook, as it can become dry.
- Allow the mug cake to cool for a minute before enjoying. Top with sugar-free whipped cream or a sprinkle of cocoa powder if desired.
Notes
- For a richer flavor, try adding a few sugar-free chocolate chips to the batter before microwaving.
- You can also substitute the espresso with strong brewed coffee for a different taste.
- Prep Time: 5 minutes
- Cook Time: 1-1.5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Keto
Nutrition
- Serving Size: 1 mug cake
- Calories: 290
- Sugar: 1g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 186mg