Description
A quick and delicious keto-friendly espresso mug cake that’s perfect for a low-carb dessert or snack. Made with coconut flour, cocoa powder, and sweetened with erythritol, this single-serving cake is ready in just minutes using the microwave.
Ingredients
Scale
Dry Ingredients
- 2 tablespoons coconut flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1 tablespoon granulated erythritol
Wet Ingredients
- 1 egg
- 1 tablespoon unsweetened almond milk
- 1 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- 1 shot espresso or strong coffee
Instructions
- Combine Dry Ingredients: In a microwave-safe mug, mix together the coconut flour, cocoa powder, baking powder, and granulated erythritol until evenly blended.
- Add Wet Ingredients: Crack the egg into the mug, then pour in the almond milk, melted coconut oil, vanilla extract, and freshly brewed espresso or strong coffee. Stir thoroughly until the batter is smooth and well combined.
- Microwave the Cake: Place the mug in the microwave and cook on high power for 60 to 90 seconds, or until the cake has risen and is set in the center. Cooking times may vary depending on your microwave’s wattage.
- Cool and Serve: Let the mug cake cool for about a minute to set further before enjoying your warm, rich espresso dessert.
Notes
- Ensure your mug is microwave-safe and large enough to allow the cake to rise without overflowing.
- Adjust the cooking time slightly if the cake is undercooked or overcooked, as microwave strengths vary.
- You can substitute the granulated erythritol with another keto-friendly sweetener if preferred.
- For a more intense coffee flavor, use a double shot of espresso instead of one.
- This recipe is perfect for a quick low-carb treat that fits within a ketogenic diet.
