An easy low carb keto Chocolate Coffee Mug Cake Recipe made with coconut flour in the microwave! This is one of THE BEST mug cakes you’ll ever make, it’s so rich and chocolate-y, and it even has a boost of caffeine to it. And the best part is that the entire mug cake has less than 5g NET CARBS!
2 Large Eggs
2 Tbsps (15g) Coconut flour
1/2 Tbsp (4g) Instant Espresso
1 Tsp (3g) Unsweetened Cocoa powder
1 Tsp PURE Vanilla Extract
1/2 Tsp Baking powder
2 1/2 Tbsp (30g) Granulated erythritol
*OPTIONAL – Chocolate Topping Topping:
1 Tsp (5g) Coconut oil
2 Tbsps (14g) NO SUGAR ADDED Lilys chocolate chips
Add all the liquid ingredients to a medium sized bowl, and whisk until combined
Add the dry ingredients into the bowl, and whisk until combined again
When everything has dissolved/combined, coat a ramekin/mug/small dish with non-stick baking spray, and add the batter
Microwave for 1 to 2 minutes
***Microwave times will vary. ALWAYS go with less time than you think. Then keep microwaving until perfect cake consistency forms.
***My microwave is 700 Watts and 2:00 is about the right amount of time. Adjust accordingly
While the cake is microwaving add the topping ingredients to a small dish.
When the cake is done in the microwave add the toppings to the microwave and melt for 15-30 seconds.
Add the chocolate glaze to the top of the cake, and enjoy!
If making the Chocolate topping there will be an additional 2 net carbs.
*NOTE: The macros do not include the “carbs” from the erythritol. Erythritol doesn’t have calories, thus I did not include the “carbs” in the macro nutrient information.
4 NET CARBS FOR THE CAKE!
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