Sweet mug cakes are some of the easiest go-to keto desserts. A couple of minutes - that's all it takes to make this treat! Even if you don't follow a ketogenic diet, you will simply fall in love with them. Just like my other recipes, these are also paleo-friendly. If you don't have a sweet tooth, you can try some of the savoury mug muffins on my blog!
Nutritional values (per serving):
|of which Saturated||15.6||grams|
|Magnesium||57||mg (14% RDA)|
|Potassium||222||mg (11% EMR)|
Macronutrient ratio: Calories from carbs (5%), protein (15%), fat (80%).
Ingredients (makes 1 serving):
Tips for substitutions: If you want to make the recipe nut-free, use 1 tablespoon of coconut flour instead of 2 tablespoons of almond flour. If you don't have coconut flour, you can use 2 tablespoons of finely shredded desiccated coconut instead.
Too "eggy"? Although I like this combination, some of you may perceive it as too "eggy". You can try the following: use one egg, double all the dry ingredients and add ¼ cup coconut milk, almond milk or cream. This mixture will make 2 mug cakes. Instead of the listed sweeteners, you can try other healthy low-carb sweeteners from this list. The reason I'm using both Erythritol and stevia is to mask the aftertaste some of the sweeteners may have.
- Place all the dry ingredients in a mug or a ramekin and combine well.
- Add the egg, ...
- ... coconut oil and stevia and mix well using a fork. Microwave on high for 70-90 seconds.
Tips for cooking in the oven: If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 C / 350 F and cook for about 20 minutes or until crispy on top and firm inside.
- When done, you can optionally top the mug cake with whipped cream or creamed coconut milk or full-fat yogurt and add a pinch of vanilla powder or cinnamon.