Follow us 148.4k
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.
Allergy-free Tips and Substitutions
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 1/4 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 + 1/4 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.
Hands-on Overall
Nutritional values (per serving)
Net carbs4.9 grams
Protein11 grams
Fat30.3 grams
Calories335 kcal
Calories from carbs 6%, protein 13%, fat 81%
Total carbs8.5 gramsFiber3.6 gramsSugars2 gramsSaturated fat15.7 gramsSodium213 mg(9% RDA)Magnesium80 mg(20% RDA)Potassium304 mg(15% EMR)
Ingredients (makes 1 serving)
Instructions
- 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 12-15 minutes or until cooked in the centre.
Enjoy!
Mocha Keto Mug Cake
Ingredients (makes 1 serving)
- 2 heaping tbsp almond flour (16 g/ 0.6 oz)
- 1 tbsp raw cocoa powder, unsweetened (5 g / 0.2 oz)
- 1 tsp instant coffee or caffeine-free chicory coffee powder
- 1/8 tsp baking soda
- 2 tbsp Erythritol or Swerve, or other healthy low-carb sweetener from this list (20 g / 0.7 oz)
- 1 large egg
- 1 tbsp extra virgin coconut oil or butter, melted
- 2 tbsp whipped cream, coconut milk or full-fat yogurt and a pinch of cinnamon or unsweetened cacao
- Optional: 3-5 drops liquid stevia (I used Chocolate Stevia drops from SweetLeaf)
Instructions
- 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 12-15 minutes or until cooked in the centre. Enjoy!
Nutrition (per )
Calories335kcal
Net Carbs4.9g
Carbohydrates8.5g
Protein11g
Fat30.3g
Saturated Fat15.7g
Fiber3.6g
Sugar2g
Sodium213mg
Magnesium80mg
Potassium304mg
Detailed nutritional breakdown (per serving)
Do you like this recipe? Share it with your friends!
