Description
A quick and easy Keto Espresso Mug Cake that is rich in flavor and perfect for a low-carb treat.
Ingredients
Scale
- 1/4 cup almond flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 tablespoon granulated erythritol (or your choice of sweetener)
- 1 large egg
- 2 tablespoons unsweetened almond milk
- 1 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- 1 tablespoon cooled brewed espresso
- Optional: dollop of sugar-free whipped cream or a dusting of cocoa powder for garnish
Instructions
- In a microwave-safe mug, whisk together the almond flour, cocoa powder, baking powder, sea salt, and erythritol until thoroughly blended.
- In a separate bowl, beat the egg and mix in the almond milk, melted coconut oil, vanilla extract, and cooled espresso.
- Pour the wet mixture into the dry ingredients and stir until you achieve a smooth batter.
- Transfer the mug to the microwave and cook on high for about 60 to 90 seconds, keeping an eye on it to ensure it rises properly without overcooking.
- Once done, let it sit for a minute to cool slightly.
- If desired, top with sugar-free whipped cream or a sprinkle of cocoa powder for garnish.
Notes
- For added flavor, consider folding in some sugar-free chocolate chips before microwaving.
- You can swap the espresso for a strong brew of coffee to change the flavor profile.
- 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: 0g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 186mg
Keywords: Keto Espresso Mug Cake, Keto Coffee Cake