Description
A delicious, quick recipe for a keto-friendly espresso mug cake, perfect for satisfying your chocolate cravings without the carbs.
Ingredients
Scale
- 2 tablespoons almond flour
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon granulated erythritol or sweetener of choice
- 1/4 teaspoon baking powder
- 1 egg
- 1 tablespoon heavy cream
- 1 tablespoon espresso or strong coffee
- 1 tablespoon melted butter
- 1/4 teaspoon vanilla extract
Instructions
- In a microwave-safe mug, mix almond flour, cocoa powder, erythritol, and baking powder.
- Add in the egg, heavy cream, espresso, melted butter, and vanilla extract. Mix until smooth.
- Microwave on high for about 60-90 seconds, checking for doneness.
- Let it cool for a minute before enjoying.
Notes
- Adjust the sweetness according to your taste preference.
- This mug cake can be topped with whipped cream or sugar-free chocolate chips.
- Ensure your microwave wattage is considered for cooking time adjustments.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 210
- Sugar: 1g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg