Vanilla Keto Mug Cake

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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!

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Tips & 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 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.

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.

Hands-on 5 minutes Overall 5 minutes

Nutritional values (per serving)

Ingredients (makes 1 serving)

• 2 heaping tbsp almond flour (16 g/ 0.6 oz)
• 1 heaping tbsp coconut flour (12 g/ 0.4 oz)
• ¹/₄ tsp vanilla bean powder or ¹/₂ tsp sugar-free vanilla extract (you can make your own)
• 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, free-range or organic
• 1 tbsp extra virgin coconut oil or butter, melted
• Optional: 3-5 drops liquid stevia (I used Vanilla Stevia drops from SweetLeaf)
• Optional topping: 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.
2. Add the egg.
3. Add coconut oil and stevia and mix well using a fork. Microwave on high for 70-90 seconds.
   
4. 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.
5. Serve or store at room temperature for up to a 3 days.

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