Keto Mug Cake
This low carb keto mug cake is deliciously rich, moist, chocolatey and ready in less than 10 minutes. Only 6 ingredients for this single serving recipe and perfect for those late night chocolate cake cravings. Sugar free, paleo, gluten free and just 4 NET carbs per serving.
Ingredients
- 2 tablespoons ghee , (can sub grass-fed butter or coconut oil for dairy-free)
- 3 tablespoons superfine blanched almond flour
- 1.5 tablespoons unsweetened cocoa powder
- 2 tablespoons powdered monk fruit sweetener
- 1/2 teaspoon gluten-free baking powder
- 1 large egg
Optional but HIGHLY recommended to make this even more delicious:
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1/2 teaspoon Lily's no sugar-added chocolate chips OR chopped chocolate
Instructions
-
Melt the butter in a large (14 oz) heat-safe mug or (12-14 oz) ramekin in the microwave.
-
Whisk in the almond flour, sweetener, baking powder, egg, vanilla and salt (if
using) until the batter is completely mixed together and has no clumps. Top with chocolate chips, if desired.
TO MAKE MUG CAKE IN THE MICROWAVE:
-
Place mug on a small plate (in case of spillage) and microwave for about **50-65 seconds. Check on the cake to see that it's done. (You may need to microwave for less or an additional 5-10 seconds depending on how powerful your microwave is.)
-
Serve with coconut whipped cream, melted chocolate, berries or chopped nuts.
TO MAKE MUG CAKE IN THE OVEN:
-
Preheat oven to 350 F.
Lightly coat a large 12 oz ramekin and transfer batter into the ramekin. Bake for 11-14 minutes or until cake is set.
Recipe Notes
**The cook time will vary according to your microwave - check after 50 seconds then pop it back in the microwave in 10 second increments if not done - do not overcook or mug cake will be dry