Keto Coffee Mug Cake
An intensely indulgent dessert for one that comes together in minutes. This coffee mug cake makes for the ultimate after-dinner delight.
Equipment
- 1 hand held blender
Ingredients
Cake:
- 1Tbsp.unsalted butter
- 1large egg
- 2tsp.coffeecooled to room temperature
- 1tsp.whiskey or another tsp. coffee
- 2Tbsp.Irish Cream Keto Chow
- 1Tbsp.coconut flour
- 1Tbsp.powdered erythritol
- 0.25tsp.baking powder
Topping:
- 0.25cupheavy cream
- 1tsp.Irish Cream Keto Chow
- 1tsp.powdered erythritol
- 0.5tsp.whiskeyoptional
Instructions
- Melt the butter in a microwave safe mug.
- Add the egg and beat well.
- Stir in the coffee and whiskey.
- Add the Keto Chow, coconut flour, erythritol, and baking powder and mix well.
- Microwave for 60-90 seconds. The cake should rise to the top of the mug, begin to shrink from the sides and be dry in the center.
- Allow the mug to cool in the microwave for one minute before removing it.
- Gently loosen the cake in the mug and transfer it to a small plate to cool.
- To make the topping, place the heavy cream in a small bowl, sprinkle the Keto Chow and erythritol over it and add the 1/2 teaspoon of whiskey, if using.
- Whip the cream with a whisk or handheld blender until it’s doubled in volume and holds a stiff peak.
- Top the mug cake with the whipped cream and enjoy.
Notes
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Nutrition
Serving: 1servingCalories: 518.65kcalCarbohydrates: 32.57gProtein: 28.46gFat: 39.44gSaturated Fat: 23.23gPolyunsaturated Fat: 2.08gMonounsaturated Fat: 10.81gTrans Fat: 1.2gCholesterol: 292.87mgSodium: 820.77mgPotassium: 1400.3mgFiber: 7.46gSugar: 9.26gVitamin A: 632.22IUVitamin C: 86.65mgCalcium: 673.82mgIron: 3.02mgSugar Alcohol: 20.01gNet Carbs: 5.11g