Keto Mug Cake
Experience the ultimate comfort of a warm dessert with this Keto Mug Cake. This quick, low-carb treat is rich, fluffy, and perfectly satisfying, making it your go-to choice for a delicious dessert tonight.
Equipment
- Wooden Spoon
Ingredients
- 1/4 cup Super Fine Almond Flour
- 2 Tbsp Sugar-Free Granulated Sweetener
- 1/8 tsp Baking Soda
- 1 pinch Sea Salt
- 1 1/2 Tbsp Butter or Ghee melted
- 1 each Egg Yolk
- 1 Tbsp Sugar-Free Chocolate Chips
Instructions
- Add all ingredients to a microwave safe mug and stir until well-combined. Note: make sure your butter has cooled before adding it, or else it will melt the chocolate chips before microwaving.
- Microwave on high for 45 to 60 seconds, until cake has risen and has a few air bubbles. Note: for a cookie-like consistency, microwave for 30 to 40 seconds.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to two days.
- Freezing: While it’s best enjoyed fresh, you can freeze the mug cake batter in a mug and thaw it in the fridge overnight before microwaving.
- Pairing: Serve with a scoop of sugar-free ice cream or a dollop of whipped cream for an indulgent treat.
- Flavor Variations: Experiment with different spices or add-ins like nuts, berries, or spices for new flavor profiles.
- Microwave Power: Test the cake by poking it with a toothpick to ensure it’s cooked through.
- Egg Substitute: If you’re looking for an egg-free version, try using unsweetened applesauce or a flax egg as a binder.