Orange & Chocolate Chip Keto Mug Cake

Pin itFollow us 138.4k

I love mug cakes because they are so simple and versatile!

Just like my Nutella Mug Cake, this orange & chocolate flavoured mug cake is fluffy, delicious and takes less than a few minutes to prepare. It's a healthy sugar-free dessert that is high in healthy fats and fibre, enough to keep hunger at bay!

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. For a coconut-free version, use 2 tablespoons of almond flour instead of 1 tablespoon of coconut flour. If you don't have coconut flour, you can use 2 tablespoons of finely shredded desiccated coconut instead.

This mixture will make 2 mug cakes. Instead of the listed sweeteners, you can try other healthy low-carb sweeteners from this list.

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 (fan assisted), or 195 °C/ 380 °F (conventional) and cook for about 15 minutes or until cooked in the centre.

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.

Nutritional values (per serving, 1 mug cake)

Ingredients (makes 1 mug cake)

• 2 heaping tbsp almond flour (16 g/ 0.6 oz)
• 1 heaping tbsp coconut flour (12 g/ 0.4 oz)
• ¹/₈ tsp baking soda
• 2 tbsp Erythritol or Swerve (20 g/ 0.7 oz)
• 1 large egg, free-range or organic
• 1 tsp fresh organic orange peel or ¹/₂ tsp dried orange peel or ¹/₂ tsp unsweetened orange extract
• 1 tbsp virgin coconut oil or butter, melted (15 ml)
• 2 small squares dark chocolate or chocolate chips (10 g/ 0.4 oz) - use at leat 85% or 90% dark chocolate
• Optional: 2-3 drops stevia
• Optional: 2 tbsp whipped cream, coconut milk or full-fat yogurt and a pinch of cinnamon

Instructions

1. Place all the dry ingredients in a mug or a ramekin and combine well. Crack in the egg.
2. Add coconut oil.
   
3. Add freshly grated orange peel. Optionally, add stevia and mix well.
   
4. Top with dark chocolate chips or chopped dark chocolate.
5. Microwave on high for 30 seconds. Use a spoon and give the chocolate topping a little whirl. Place back in the microwave for another 40-60 seconds.
   
6. Enjoy or store at room temperature for up to a day. Refrigerate for up to 5 days or freeze for up to 3 months.

Ingredient nutritional breakdown (per serving, 1 mug cake)

Net carbs	Protein	Fat	Calories
Almond flour (blanched ground almonds, almond meal)
1.4 g	3.4 g	8.4 g	94 kcal
Coconut flour, organic
1.3 g	2.1 g	1.8 g	44 kcal
Baking soda, raising agent (bicarbonate of soda)
0 g	0 g	0 g	0 kcal
Erythritol (natural low-carb sweetener)
1 g	0 g	0 g	4 kcal
Orange peel (zest), fresh
0.3 g	0 g	0 g	2 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.4 g	6.3 g	4.8 g	72 kcal
Coconut oil, extra virgin
0 g	0 g	13.5 g	121 kcal
Dark chocolate, 85% cocoa (cacao)
2 g	1.1 g	4.6 g	53 kcal
Total per serving, 1 mug cake
6.3 g	12.9 g	33 g	390 kcal

Pin itFollow us 138.4k

1. Blog
2. Recipes
3. Breakfasts
4. Orange & Chocolate Chip Keto Mug Cake

1. Blog
2. Recipes
3. Desserts
4. Orange & Chocolate Chip Keto Mug Cake

1. Blog
2. Recipes
3. Vegetarian
4. Orange & Chocolate Chip Keto Mug Cake

1. Blog
2. Recipes
3. Orange & Chocolate Chip Keto Mug Cake

1. Blog
2. Martina Slajerova
3. Orange & Chocolate Chip Keto Mug Cake