Description
This Keto Espresso Mug Cake is a quick, delicious low-carb treat perfect for satisfying your chocolate and coffee cravings without breaking your keto diet. Ready in just 6 minutes, it’s made with coconut flour, cocoa powder, and a shot of espresso for an energizing flavor boost.
Ingredients
Scale
Dry Ingredients
- 2 tablespoons coconut flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1 tablespoon granulated erythritol
Wet Ingredients
- 1 egg
- 1 tablespoon unsweetened almond milk
- 1 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- 1 shot espresso or strong coffee
Instructions
- Combine Dry Ingredients: In a microwave-safe mug, mix together the coconut flour, cocoa powder, baking powder, and erythritol until evenly blended.
- Add Wet Ingredients and Mix: Add the egg, unsweetened almond milk, melted coconut oil, vanilla extract, and the shot of espresso to the dry ingredients. Stir thoroughly until you achieve a smooth, well-combined batter.
- Microwave Cooking: Place the mug in the microwave and cook on high for 60 to 90 seconds, or until the cake has risen well and is set in the center. Keep a close eye to avoid overcooking.
- Cool and Serve: Let the mug cake cool for about a minute before eating, allowing the texture to firm up slightly and making it easier to enjoy.
Notes
- Be sure to use a microwave-safe mug to prevent damage or accidents.
- Adjust microwave time according to your appliance’s power to avoid drying out the cake.
- You can substitute erythritol with another keto-friendly sweetener if preferred.
- This recipe can be doubled by using a larger mug and increasing cooking time accordingly.
- For a dairy-free option, ensure the almond milk and coconut oil are suitable for your diet.
