This treat is for all chocolate and coffee lovers. So why not have a cup of mocha and make a 2-minute cake? If you avoid caffeine, I included a caffeine-free option made from chicory root. I also listed some allergy free options for those who can't eat eggs or nuts and added tips for oven baking. For more mug cakes, check out more keto recipes.
Nutritional values (per serving):
|of which Saturated||16.2||grams|
|Magnesium||80||mg (20% RDA)|
|Potassium||303||mg (15% EMR)|
Macronutrient ratio: Calories from carbs (6%), protein (13%), fat (81%).
Ingredients (makes 1 serving):
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.
Egg-free version: Use 2 tbsp chia seed meal (16 g / 0.6 oz) instead of 1 egg + ¼ cup coconut milk or heavy whipping cream + 1 tsp psyllium husk powder.
Nut-free version: Use 1 heaping 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.
- Place all the dry ingredients in a mug or a ramekin and combine well. (I used caffeine-free chicory coffee powder)
- Add the egg, coconut oil and stevia (if used) and mix well using a fork. Microwave on high for 70-90 seconds.
- When done, you can optionally top the mug cake with whipped cream or creamed coconut milk.
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.