Keto Chocolate Mug Cake
User Reviews
5
Keto Chocolate Mug Cake
Description
The Keto Chocolate Mug Cake combines almond or peanut butter with an egg, unsweetened cocoa powder, stevia-based sweetener, baking powder, and optional salt. These ingredients are mixed thoroughly until smooth in a microwave-safe mug, with attention given to fully incorporating the nut butter to avoid lumps. The batter fills about half the mug to allow room for rising during cooking.
Cooked in short intervals beginning with 30 seconds, the mug cake is kept intentionally soft and slightly gooey on top, avoiding overcooking which would dry it out. The texture is tender and moist due to the almond butter and egg combination, while the cocoa powder provides a rich chocolate taste. Baking powder adds lift to the small cake.
This recipe serves one and can be easily customized by adjusting microwave times based on specific appliance power and mug size. It offers a convenient way to satisfy a chocolate craving with low carbohydrates and no grains. Proper timing is key to achieving the soft consistency.
Per the original notes, experimentation with microwaving times and mug sizes is advised to avoid dryness or spillage. Watching the cake closely and erring slightly on undercooking ensures the desired soft texture.
Ingredients
- 2 tablespoons almond butter creamy, natural, or peanut butter; 32 grams
- 1 egg large
- ½ teaspoon stevia glycerite scant; equals 2 tablespoons of sugar
- Dash salt omit if your nut butter is salted
- 1 tablespoon cocoa powder unsweetened
- ½ teaspoon baking powder gluten-free if needed
Instructions
- In a 12-ounce microwave-safe mug, using a small hand whisk or a fork, mix the almond butter and egg until smooth. This will take some time - about 2 minutes until completely smooth - so try to be patient.
- Add the sweetener and salt (if using), whisking to incorporate.
- Whisk in the cocoa powder, then add the baking powder. Mix well, making sure there's no nut butter residue in the bottom of the mug. The batter should be smooth and uniform.
- At this point, the batter should fill the mug about halfway to the top. The cake will rise dramatically as it cooks, so the mug you use needs to accommodate that.
- Place the mug in the microwave. Microwave it, uncovered, for 30 seconds. Check to see if the cake is still very liquid on top - if so, microwave it for 10 more seconds. It should still be very gooey and soft on top when you remove it from the microwave, but not completely liquid. Resist the temptation to microwave more (unless the batter is still completely liquid) - a chocolate cake is always better gooey than dry.
- Remove the mug from the microwave and allow the cake a few seconds to settle before digging in.
Notes
- Use a 12-ounce microwave-safe mug to prevent spillover and uneven cooking.
- Adjust microwave time incrementally starting at 30 seconds to keep the cake soft and gooey; avoid overcooking.
- Mix almond butter and egg thoroughly to achieve a smooth batter, which may take about two minutes.
- Because microwaves vary, monitor closely and add short bursts of cooking time as needed rather than cooking too long at once.
- Cook eggs thoroughly as recommended by food safety guidelines.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 281kcal | 14% |
| Carbohydrates | 11g | 4% |
| Protein | 12g | 24% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Sodium | 474mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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