10-Minute Keto Mug Cake
User Reviews
5
10-Minute Keto Mug Cake
Description
The 10-Minute Keto Mug Cake recipe produces a small cake from coconut flour, egg, butter, and baking powder, flavored with vanilla and cinnamon. The batter requires thorough mixing to achieve a smooth consistency, as coconut flour initially creates lumps. This method ensures an even texture after microwaving for about 90 seconds, testing doneness with a toothpick.
The frosting is made by softening cream cheese and blending it with stevia glycerite and vanilla extract to create a sweet, tangy topping that complements the subtle cinnamon in the cake. The combination creates a mildly sweet low-carb dessert with a rich mouthfeel from butter and cream cheese.
This mug cake suits individual servings and can be varied by substituting different flavor extracts such as almond, coconut, or orange in place of vanilla or by omitting cinnamon. It’s best enjoyed soon after cooking but can be refrigerated for up to three days, with a recommendation to warm it slightly before serving.
Patience during batter mixing is important to fully incorporate the coconut flour and avoid lumps. Using a block cream cheese rather than spread ensures proper frosting texture. Handle the hot ramekin carefully when removing from the microwave.
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 butter unsalted
- ½ teaspoon stevia glycerite equals 2 tablespoons of sugar
- ½ teaspoon vanilla extract
- 1 egg lightly beaten, large
- 1 tablespoon coconut flour 7 grams
- ¼ teaspoon ground cinnamon
- ¼ teaspoon baking powder gluten-free if needed
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
- The batter requires persistent mixing to smooth out lumps caused by coconut flour before microwaving.
- Experiment with different flavor extracts like almond, coconut, or orange instead of vanilla, and omit cinnamon if desired.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; bring to room temperature before eating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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