10-Minute Keto Mug Cake
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5.0
30 reviews
Excellent
10-Minute Keto Mug Cake
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With its fluffy crumb and rich frosting, this keto mug cake is a wonderful indulgence that's ready in about 10 minutes.
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Ingredients
Frosting:
- 2 ounces cream cheese cubed; use a block of cream cheese, not a tub of cream cheese spread.
- ¼ teaspoon stevia glycerite equals 1 tablespoon of sugar
- ⅛ teaspoon vanilla extract
Cake:
- 1 tablespoon unsalted butter
- ½ teaspoon stevia glycerite equals 2 tablespoons of sugar
- ½ teaspoon vanilla extract
- 1 large egg lightly beaten
- 1 tablespoon coconut flour 7 grams
- ¼ teaspoon ground cinnamon
- ¼ teaspoon baking powder gluten-free if needed
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Instructions
- Make the frosting: Place the cream cheese on a microwave-safe plate. Soften it in the microwave for about 10 seconds. Mix in the stevia and vanilla extract. Whisk with a small fork until smooth. Set aside.
- Place the butter in a microwave-safe ¾-cup, 3.5-inch ramekin (the one I use is similar to this one). Melt it in the microwave in two 10-second sessions.
- Using a small hand whisk or a fork, whisk in the stevia, vanilla, and egg until well incorporated.
- Add the coconut flour. Whisk until smooth, scraping the sides and bottom and making sure the batter is completely smooth, well incorporated, and free of lumps. Especially check the bottom of the ramekin to make sure there are no unmixed areas there.
- Mix in the cinnamon, followed by the baking powder.
- Microwave the cake for about 90 seconds, just until a toothpick inserted in its center comes out clean.
- Carefully remove the ramekin from the microwave. Use oven mitts - it will be hot. Place it on a heatproof cutting board.
- Gently remove the cake from the ramekin. Run a knife around the edges and slide a small rubber spatula under the bottom if needed. Turn the cake upside down to allow the bottom to air out and prevent sogginess. Allow it to slightly cool.
- To frost the cake, slice it in half crosswise. Frost the center, then the top and sides. You can watch the video below to see exactly how I do it.
- Cut the cake and serve.
Notes
- After you add the coconut flour, the batter will be quite lumpy. It takes time and patience for the batter to become smooth, so just keep mixing. It takes a few minutes, but eventually, it WILL happen.
- The best way to vary this recipe is to experiment with different flavor extracts. Sometimes, instead of vanilla extract, I use almond, coconut, or orange extract, omitting the cinnamon.
- You can keep the leftovers in an airtight container in the fridge for up to three days. Remove them from the fridge about 30 minutes before enjoying them.
Nutrition Information
Show Details
Serving
0.5cake
Calories
200kcal
(10%)
Carbohydrates
4g
(1%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Sodium
129mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 2serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 0.5cake | |
| Calories | 200kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Sodium | 129mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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