Description
This Keto Espresso Mug Cake is a quick and delicious low-carb dessert that satisfies your chocolate cravings without the carbs.
Ingredients
Scale
- 2 tablespoons coconut flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1 tablespoon granulated erythritol
- 1 egg
- 1 tablespoon unsweetened almond milk
- 1 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- 1 shot espresso or strong coffee
Instructions
- In a microwave-safe mug, combine coconut flour, cocoa powder, baking powder, and erythritol.
- Add the egg, almond milk, melted coconut oil, vanilla extract, and espresso. Mix until smooth.
- Microwave on high for about 60-90 seconds or until the cake has risen and is set in the middle.
- Allow to cool for a minute before enjoying.
Notes
- For a richer flavor, add chocolate chips or nuts.
- This cake can be topped with whipped cream or a dollop of nut butter.
- Microwave times may vary, adjust accordingly.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: dessert
- Method: microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 200
- Sugar: 0g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 186mg