A low carb, keto microwave mocha mug cake with flavors of coffee and dark chocolate.
- 2 tbsp almond flour (not almond meal)
- 1 tsp coconut flour
- 1/2 tsp baking powder (not baking soda)
- 1/2 tsp vanilla extract
- 1 large egg
- 2 tbsp butter
- 2 tbsp unsweetened cocoa
- 1/2 – 1 tbsp stevia powder or other artificial sweetener (use more if you prefer more sweetness, less if you like to taste those bitter coffee and chocolate notes)
- 2 tbsp strong coffee or espresso (choose decaf if this is a close-to-bed-time dessert
- pinch of salt
- Start by melting your butter in the microwave in the mug you plan to cook in, so it’s almost completely liquidized. This should take between 20 and 30 seconds, depending on your microwave.
- Add the cocoa powder, sweetener, almond flour, coconut flour, baking powder, salt, coffee, vanilla, and egg in that order. (I’m not convinced the order matters too much, but I am a creature of habit, and this is the order I’m used to following.)
- Whisk the ingredients together thoroughly inside the mug until the mixture is as smooth as possible. Be particularly sure that you’ve scraped all ingredients away from the bottom and sides of the mug and that everything is incorporated. If not, you’re going to discover the spots you missed when your cake is cooked!
- Cook on high in your microwave for between 60-70 seconds, depending on your microwave. In my experience, no two are the same, and your first few mug cakes might take some experimenting to find the right time for your particular model. Remove from the microwave and inspect; the top should still be slightly gooey but the overall cake should have roughly doubled inside and the sides should be lifting away from the mug a little, indicating the cake is cooked.
- Slide a butter knife around the inside of the mug to ensure the cake comes away, and tip the mug upside down onto a plate if you’d like to present your cake like the one pictured on this page. But I’m not going to judge you if you want to eat it straight from the mug. It means there’s one less dish to wash, and besides, if my timing calculations are correct, The Bachelor just came back on and it’s time to race back to the couch with your mug in hand! Bon appetite!
This cake is perfect with some low carb berries like strawberries and/or raspberries (5-6g carbs per 100g), and a sugar-free whipped cream (Usually around 1-2g carbs per 3-4 tablespoons). Note that these additions will bump the overall macros of your dessert up a couple of notches with regard to net carbs and calories, so make sure you account for them if you want to include them in your mug cake presentation. It will make the overall meal that much better, I promise!
Macro calculations are based on specific brands available in the author’s region. Individual brands of ingredients like coconut flour, cocoa, almond flour, and artificial sweetener may vary between brands and regions. Always read labels prior to purchase and treat the following info as a guide only.
- Category: Dessert
- Serving Size: 1
- Calories: 390
- Fat: 43g
- Carbohydrates: 3-4/10-11
- Protein: 12