Description
This Keto Coffee Cake Mug Cake is a quick and easy low-carb dessert perfect for satisfying your sweet tooth without breaking your diet. Made with almond and coconut flour, erythritol for sweetness, and a hint of cinnamon, this single-serving cake is cooked in a mug using a microwave, making it an ideal keto-friendly treat for busy days.
Ingredients
Scale
Dry Ingredients
- 2 tablespoons almond flour
- 1 tablespoon coconut flour
- 1 tablespoon erythritol
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
Wet Ingredients
- 1 tablespoon unsalted butter, melted
- 1 egg
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
Optional Add-ins
- 2 tablespoons chopped walnuts
Instructions
- Combine Dry Ingredients: In a microwave-safe mug, thoroughly mix the almond flour, coconut flour, erythritol, baking powder, and cinnamon to ensure even distribution of the leavening and spice.
- Add Wet Ingredients: Pour in the melted butter, egg, heavy cream, and vanilla extract into the mug. Stir the mixture well until it becomes smooth and lump-free for a consistent batter.
- Incorporate Walnuts (Optional): Gently fold in the chopped walnuts if you choose to include them, adding a crunchy texture and nutty flavor to the cake.
- Microwave Cooking: Cook the mug cake on high power for 60 to 90 seconds. Begin checking doneness at 60 seconds by inserting a toothpick or knife; if it comes out clean, your cake is ready. Be careful not to overcook, as microwaving duration may vary by appliance.
- Cool and Serve: Allow the mug cake to cool slightly for a couple of minutes inside the mug before enjoying it, ensuring a pleasant eating experience without burns.
Notes
- Microwave wattage varies; adjust cooking time accordingly to avoid over or undercooking.
- For a dairy-free version, substitute butter with coconut oil and heavy cream with full-fat coconut milk.
- Adding walnuts is optional but adds texture and healthy fats.
- This recipe is designed for a single serving; scale ingredients accordingly for more servings.
- Store leftover cake covered in the refrigerator for up to 2 days; reheat briefly in the microwave before serving.
