Keto Mug Cake Recipe
Keto mug cakes are perfect when you need a delicious dessert in a flash. There's nothing easier or more comforting than this easy sugar-free snickerdoodle mug cake. Only 7 minutes, start to finish!
Servings 2 mug cakes
Calories 234kcal
Ingredients
Cinnamon Filling/Topping:
- 2 tsp Swerve Sweetener
- 1/2 tsp ground cinnamon
Mug Cakes:
- 5 tbsp almond flour
- 1 tbsp coconut flour
- 2 tbsp Swerve Sweetener
- 1/4 tsp cinnamon
- 1/8 tsp baking soda
- 1/8 tsp cream of tartar
- Pinch salt
- 1 large egg
- 2 tbsp melted butter (try avocado oil for dairy-free)
- 1 tbsp heavy whipping cream
- 1/4 tsp vanilla extract
- Water to thin batter, if necessary
Instructions
Filling/Topping:
- In a small bowl, whisk together the sweetener and cinnamon. Set aside.
Mug Cakes:
- In a medium bowl, whisk together the almond flour, coconut flour, sweetener, cinnamon, baking soda, cream of tartar, and salt.
- Add the egg, butter, whipping cream, and vanilla extract and stir until well combined. If your batter is overly thick, add water, 1 tsp at a time. It should be just barely pourable.
- Divide half the batter between two coffee mugs or ramekins. Sprinkle with half of the topping mixture. Divide the remaining batter between mugs and sprinkle with the remaining topping mixture.
- Cook on high in microwave for 1 to 2 minutes, until puffed and just barely cooked through.
- Remove and let cool 5 minutes. Serve warm with lightly sweetened whipped cream, if desired.
Video
Notes
Storage Information: Store these cakes tightly wrapped up on the counter for 1 day or in the fridge for up to 5 days.
Nutrition
Serving: 1cake | Calories: 234kcal | Carbohydrates: 7.4g | Protein: 7.6g | Fat: 19.4g | Fiber: 3.7g