Keto Chocolate Chip Mug Cake Recipe

Keto Chocolate Chip Mug Cake Recipe - You know those nights when you get a sweet tooth but don’t feel like making a big mess or cooking for an army? Yeah, I feel you. This delicious little mug cake is quick, easy, and sure to hit the spot!

Prep Time: 5 Minutes
Cook Time: 1 Minutes
Yield: 1 Small Cake (2 Servings)
Keto Chocolate Chip Mug Cake Recipe

Ingredients for Chocolate Chip Mug Cake:

  • 3 tablespoons blanched almond flour
  • 1 ½ tablespoons Swerve confectioners’-style sweetener
  • 1 tablespoon coconut flour
  • 1 tablespoon unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • Dash of salt
  • 1 large egg
  • 1 tablespoon unsalted butter, softened
  • 1 teaspoon avocado oil
  • 1 tablespoon stevia-sweetened chocolate chips (see note)
  • Keto Whipped Cream, for topping (optional)

How to Make Chocolate Chip Mug Cake:

  1. Place the dry ingredients in a mug and mix with a fork until blended.
  2. Add the egg, butter, and avocado oil, then stir with a fork until well mixed. Mix in the chocolate chips. Use a spoon to smooth the top.
  3. Microwave for 1 minute, or until a toothpick inserted in the center comes out clean. (You might need to adjust the cooking time based on the power of your microwave.)
  4. Invert the mug over a plate, pop out the cake, and slice in half. Enjoy as is for breakfast, or top with whipped cream for a dessert.

Note: I use Lily’s baking chips.

Per serving, without whipped cream:
CALORIES: 202
Fat: 17 g
PROTEIN: 6.5 g
TOTAL CARBS: 15.5 g
NET CARBS: 4 g

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