Easy Keto Chocolate Mug Cake
Easy Keto Chocolate Mug Cake - flourless, gluten and sugar free low-carb mug cake, made with simple ingredients and baked in the microwave or oven.
Servings: 1 1
Ingredients
- 1 large egg
- 1 1/2 tsp erythritol
- 1/2 tsp vanilla extract
- 1 tbsp almond milk
- 1 tbsp coconut flour
- 1 tbsp cocoa powder
- pinch of salt
- 1 tbsp melted coconut oil
- 1 tbsp sugar-free chocolate chips optional
- 1/2 tsp baking powder
Instructions
- Grease a ramekin (I use 14 oz ramekins) with coconut oil or butter spray.Â
- If you are baking in the oven, preheat oven to 2350 F.
- In a bowl whisk together the egg, almond milk, salt, sweetener and vanilla.
- Add in the sifter cocoa powder, baking powder and coconut flour. Stir to combine.
- Add the melted coconut oil and stir to incorporate.
- Chocolate chips are optional - you can either stir them in the batter or just add them on top.
- Microwave on high for 60-70 seconds, until the edges are set, but the middle of the cake is still soft. Or bake in the oven at 350 F for 12-15 minutes until the edges ate baked and the middle is still a little soft.
- Let the cake cool for 5 min and serve. Store in the fridge for up to 3 days.
- Grease a ramekin (I use 14 oz ramekins) with coconut oil or butter spray.
Notes
Net Carbs 4 g per cake
Nutrition
Serving: 1g | Calories: 230kcal | Carbohydrates: 8g | Protein: 7g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 163mg | Sodium: 98mg | Potassium: 143mg | Fiber: 4g | Sugar: 1g | Vitamin A: 240IU | Calcium: 43mg | Iron: 1.5mg
